Perfect Party Mac & Cheese

By Kira Wills, Guest Blogger, Girl Meets Fork

It’s hard to plan anything with family, be it birthday parties or baby showers. It is especially hard with a family that is as big as mine. My grandmother turned seventy-five last summer, and she proclaimed that she wanted “fabulous” party to mark the milestone. To this blogger, that meant something that rivaled Oscar night or at the very least, a girls’ night out i.e, Carrie Bradshaw and friends. To my grandmother, however, that meant family, friends and her favorite foods.

The party came together quickly. The menu was planned. The cake was ordered. Somehow, I was in charge of preparing a dinner. It was definitely a daunting task, as I’d never cooked for that many people before and I’d never cooked for my extended family. I was a little terrified.

I didn’t need to be. There, in my grandmother’s, I perfected my recipe for macaroni and cheese. It isn’t over-baked or dry. It is luscious, creamy, and most importantly, it’s worthy of Beverly’s birthday.

Beverly’s Mac & Cheese

Ingredients

4 tablespoons butter plus 1 to 2 tablespoons for pasta

4 tablespoons all-purpose flour

4 cups of milk, warmed

Salt

Pepper

1/8teaspoon cayenne pepper

1 cup grated sharp or extra sharp white cheddar plus more for topping

1 cup grated mild cheddar or Grueye plus more for topping

1 cup grated parmesan or Italian blend cheese plus more for topping

1 lb box of elbow macaroni, cooked al dente

Pre-heat oven to 375 degrees.

Fill a large pot with water over high heat. When water boils, salt generously, and cook pasta according to directions, but leave it a bit more al dente.

Melt butter in another large pot over medium heat. Add flour and whisk to combine to make a roux. Let cook for 1 to 2 minutes. Season lightly with salt and pepper.

Slowly whisk in milk, warmed in the microwave or in a separate pot, until it is combined and smooth. Season again with salt, pepper and a conservative pinch of cayenne. You want the spice to add bite and not heat, so start with 1/8^th a teaspoon and add needed.

Let mixture cook, whisking often, until it boils. It should be thick and creamy. Remove from heat. Add 1 cup of all three cheeses. Whisk to combine. The heat from the sauce will melt the cheese. Season to taste. Add more cheese if needed.

When pasta is done, drain and pour into a buttered 13 by 9 inch pan or large casserole dish. Season with salt and pepper. Dot with butter, add any leftover cheese if you wish. Stir. Add cheese sauce to pasta. Stir until sauce is incorporated.

Top with an extra 1/3 cup of the three cheeses. Season with pepper.

Bake for 15 to 20 minutes or until cheese is melted.

Serve Immediately!

Chef’s Note: This recipe can be made with whatever cheese you have on hand. I generally use a sharp block cheese, a mild cheese and an Italian blend to balance out the flavors.

Perfect Party Mac & Cheese

Author: Susie Timm

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