Build Your Own Mac and Cheese Recipe
Hey everybody! It’s Molly from my name is yeh here. I hope you’re all enjoying the new year so far! I have to admit that usually around this time of year, I get some post-holiday blues. I call them the Januaries because January is kind of like the Monday of months, amiright? I usually try to conquer the Januaries with some fun and goofy made-up holidays and parties. First up this year was a whole party devoted to my all-time favorite food, macaroni and cheese. I made some basic cheddar mac and cheese, put out a ton of tasty mix-ins and toppings, and then my friends and I made our own personalized macs in mini cocottes. Mine had hot dogs, everything bagel seasoning, sriracha, and ketchup. While they baked, we sipped on Kendall-Jackson AVANT Red Blend and discussed all of our favorite mac and cheese toppings. By the time the mac was ready, we were so hungry that we scarfed it down and then went back for seconds. It was such a tasty party!
For more photos from my party and tips to have your own mac and cheese party, check out my blog post about it.
- 1 pound pasta
- 6 tb unsalted butter
- ½ cup flour
- 6 cups milk (skim, 2%, or whole milk will do)
- 1 pound cheddar cheese, shredded
- salt and pepper to taste
- Fun mix-ins and toppings, such as: cut up hot dogs, everything bagel spice, other spices, sriracha, ketchup, broccoli florets, peas, chopped bell peppers, bacon, bread crumbs, more shredded cheese, etc.
- Preheat oven to 375.
- Cook pasta for one minute less than the directions on the box say. Drain it and set it aside.
- In a large saucepan, melt the butter over medium high heat. Whisk in the flour until combined. Slowly add the milk and whisk constantly until it begins to thicken. Add the cheese and whisk until it melts. Season with salt and pepper. Reduce heat to low.
- Have your guests dish up pasta, cheese, and any mix-ins of their choosing into oven-proof dishes. Top with breadcrumbs and/or shredded cheese, if desired, and then bake for 15-20 minutes, until the cheese is bubbly and the tops are slightly browned. For more color, run them under the broiler for a few minutes.
- If you don't have small oven-proof dishes or you simply want to forego the baking step, feel free! Just remember to cook the pasta fully, rather than leaving it super al dente, so that it's ready to eat immediately.
