College Cooking with Evan: Simple and easy mac and cheesy

Senior Reporter

Mac and cheeseEvan Tridone/THE REVIEW
Chow down on some yummy mac and cheese.

Mac and Cheese: a childhood classic that holds up its status as a carb-filled and delicious powerhouse into college. Luckily for college students like you and me, it is simple to make and inexpensive. Forget the EZ-Mac, we are going to make extremely simple mac and cheese from scratch.

The most important part of this dish is making everything separately. Make the macaroni first, then the cheese mixture and then blending them together. This will ensure each part of the recipe is given special attention.

This universal comfort food can be made various different ways. Commonly, baked mac and cheese has a layer of crust or bread crumbs on top. Since this would require me buying a brownie dish to bake in, I decided not to make this version. Instead, by making the mac and cheese on the stovetop, it will taste very similar to Kraft.

I made this dish last Friday, right before my parents came into town. I did not realize how much I was making, and ended up with enough to feed all of us. Luckily, they didn’t want any mac and cheese, so I got to keep all of it for myself for dinner the next few nights.

The cheese is thick in this recipe thanks to the flour which is added in. If you don’t think you have a thick enough cheese sauce for the end product, try mixing in a bit more flour and then stir for a couple of minutes until all of the clumps are gone.

Like every dish, seasoning in mac and cheese is crucial. Usually, an adequate dose of salt and pepper can accomplish an amazing dish with mac and cheese, but don’t be afraid to experiment a little. Old Bay goes well on this dish. Mixing in a dash of onion powder while making the cheese mixture can also add a unique flavor into the profile.

Adding enough pepper in this dish is the most important part, in my opinion. Adding enough pepper to taste brings out a certain rich, almost smoky quality in the mac and cheese that leaves everyone wanting more. If you can’t see some black specks in the end product, there’s not enough. Add pepper throughout the cooking process to ensure you have enough in there to taste.

Servings: 4-6

8 oz uncooked macaroni
2 cups cheddar cheese, shredded
1/4 cup flour
Cups of milk
Salt and pepper to taste
Bring a large pot of lightly salted water to a boil.
Add macaroni and cook, about 8 minutes.
Drain and set aside.
Melt butter in a saucepan over medium heat.
Stir in flour, salt and pepper until smooth.
Pour in milk, slowly.
Stir until smooth and bubbling.
Add cheddar cheese to the mixture, and stir until melted.
Add macaroni to cheese sauce, and stir until homogenous.

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