This is my go-to recipe for homemade Mac! While I've tried others from this site, this one just beats them all. It's creamy, flavorful and easy to increase servings size with no ill effects. I prefer cavatappi noodles, cook them 6 minutes, because it gives it a more grown up texture. I made this for Easter dinner, so I increased it to 12 servings. It feels like too much milk-flour ratio, but if you let it sit for about ten minutes, just below a boil, the roux is perfect! I have added pancetta in the past to make it a main course. This last time I added frozen peas/carrots to the roux and let it sit for ten minutes before adding the pasta back. I like my Mac n cheese with color.
In addition, I don't always do this, but this time I used vanilla coconut milk and it gave it a slightly sweet taste. I skipped the Tabasco as I used a true Dijon mustard with Chardonnay in place of the ground mustard. This gave it a tang and helped balance out the flavor.
Believe it or not, the first time I made this I followed the recipe to a T, terrific! But all of these changes have not turned it on its head and I will continue to experiment with different ideas. For now, no one has complained. :)
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This is my go-to recipe for homemade Mac! While I've tried others from this site, this one...