Okay, so this isn’t so much an add-in as an alternate, but it’s our favorite way to add a little kick to your mac and cheese. That’s your cue to take the dish out of the oven, let it cool just a bit, and prepare yourself to enjoy what we can only describe as the food equivalent of a good daily affirmation statement … it makes you feel warm, happy, and loved. You’ll know your homestyle mac and cheese is done when the top is nicely browned and that tasty Cooper ® cheese sauce is bubbling. Then place the casserole dish into the oven and bake for about 25 to 30 minutes. Sprinkle the breadcrumbs or crackers over the macaroni and cheese until everything is covered. Remove them from the oven and either pulse in a food processor or put the slices into a sealed bag and break them up with the blunt-force tool of your choosing. Just place the bread slices into a 300☏ oven to dry them out for about 15 minutes. Could be a food processor or a rolling pin. All you need is bread, an oven and something to break the bread up with. You’re welcome to just buy breadcrumbs from the store, but if you’re feeling especially industrious, they’re fun to make yourself. Then we’ll need to top the whole thing with breadcrumbs or crushed crackers (like saltines or, better yet, butter crackers). Gently spread it out into all four corners. Whilst resisting the near-constant urge to taste-test your mac and cheese out of existence, pour the whole lot of it into a 3-quart casserole dish. So here’s where we get to make that magic happen. Because if you stop here, you’ve got yourself a delicious classic mac and cheese, and we’ll never fault you for wanting to dig into that.īut you came here for homestyle mac and cheese. Now, if you just can’t wait, you can go ahead and eat your mac and cheese right away. (Made that up ourselves, but you can use it.)Īnyway, stir constantly until the mixture boils and thickens, which should be about 5 to 7 minutes.ĭon’t go too long, because the sauce will get darker the longer it cooks, which is not what we want for this recipe. Not end-of-the-world bad, but definitely end-of-your-mac-and-cheese bad. You don’t want to let a roux sit or bad things will happen. Stir constantly until the butter, flour, salt, and pepper are thoroughly mixed.Once the butter hits that point, stir in 3 tablespoons all-purpose flour, 1 teaspoon salt, and 3/4 teaspoon pepper.
Add the 4 1/2 tablespoons of butter and let it melt until sizzling.
Grab a 3-quart saucepan and put it over medium heat.If you receive any phone calls while you’re working on this step, practice your best French accent now so you’re ready to tell your callers, “Pardon me … I am quite occupied preparing a roux.” Because it’s hard not to say the word “ roux” without feeling fancy. This is the part where you get to be all highfalutin and fancy. Once the noodles are done, set them aside while you make the cheese sauce. It’s not good for the flavor, or for bonding with your sauce. According to physics, steam is hot.Īnd speaking of temperatures, you may also be used to rinsing your noodles immediately with cold water. It should go without saying, but be careful of the steam. DRAIN BUT DON’T RINSEĭrain your noodles with a colander over the sink. In fact, since we’ll be putting this whole dish in the oven (i.e., further cook time), take your noodles off the heat a couple minutes earlier than you normally would.
You don’t want your noodles too chewy (and definitely not crunchy), but you really don’t want them mushy.Ĭheck the cook times on the packaging, and start taste-testing them a few minutes before the recommended cook time is up. We like our noodles al dente, which means just tender but with some spring and resistance to the bite. It helps bring out the flavor of the pasta. Instead, use a generous amount of salt in the water. You want those little things holding as much cheese on them as humanly (noodlely?) possible. Problem is, that’ll grease up your noodles, which actually makes it tough for them to hold onto the cheese sauce. You may have heard to use a bit of olive oil in the water when cooking noodles. Sure, you can boil quicker if there’s less water in the pot, but pasta likes a little room to breathe. Now, boiling noodles-how hard is that, right? Not hard, but there are some things it helps to be aware of if you want your pasta to turn out as awesome as possible. Once you’ve chosen your pasta, we’ll get to the cooking But to be honest, we really like to keep it traditional, so our favorite is a nice thick elbow macaroni. Something like cavatappi, small shells or rotini. Go with a noodle that’s got enough texture to grab your cheese sauce and hold onto it like the treasure it is. So a great first step is to choose what kind of pasta you’d like to use for your mac and cheese. Homestyle mac and cheese all starts with the noodles.