And you're about to have the best mac and cheese of your life. Remove the pan from the heat.Īdd the cheese and stir until it is completely melted. Keep whisking at least every few seconds to prevent the milk from sticking to and burning on the pan.Īfter 3 to 5 more minutes of whisking, you'll notice the sauce starting to thicken slightly. 2 cups) shredded parmesan cheese 12-16 thin slices Pinconning cheese (or extra sharp cheddar. flour (not pictured) 2-3 cloves pureed garlic 1 small onion, thinly sliced 0.4 lb. each salt and pepper (more or less to taste) 1.5 cups (more or less) half & half 3 tbsp. Then slowly pour in the milk, whisking as you go. (1 box) Penne Rigate pasta 2 cups lowfat milk 1 cup heavy whipping cream ½ tsp. Continue whisking - don't stop! - for 2 to 5 minutes until you no longer see any lumps of flour, and the mixture is golden brown. Once the butter is melted and starting to foam, sprinkle in the flour, whisking as you go. You want the butter to foam but not bubble or burn. Melt the butter in a heavy saucepan over medium heat. 2½ cups milk (for a richer sauce, half-and-half or cream).5 tablespoons butter, sliced into 3 to 4 pieces.To make the best homemade mac and cheese, you first need to learn how to make a roux for mac and cheese, a mixture of flour and butter that's the base for many gourmet sauces.įor each pound of dry pasta you plan to use, measure How to Make Homemade Cheese Sauce for Smoked Mac and Cheese The sauce for homemade macaroni and cheese is based on a classic French sauce, called Mornay sauce. You'll get the creamiest mac and cheese if you make your own cheese sauce.
