JJHS Stage Crew Homemade Mac & Cheese
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Step 1/ 8
Preheat oven to 350°F (175°C). Begin boiling the water for the macaroni.
Step 2/ 8
- 1 tbsp AP Flour
- 1 tbsp Unsalted Butter
- ¼ cup Whole Milk
We begin by making a roux: melt the four tablespoons butter in a saucepan and then on low heat add the four tablespoons of all-purpose flour. Mix until a smooth paste forms (no clumps). Slowly incorporate the one cup of whole milk into the roux to form a creamlike liquid.
Step 3/ 8
- 28½ g cheddar cheese (grated)
- 28½ g Monterey Jack Cheese (grated)
- 42½ g Parmesan Cheese (grated)
With all three cheeses shredded (or other cheeses of choice), on medium heat add the cheeses one at a time into the milk creating a cheese slurry.
Step 4/ 8
- 125 g Dried Macaroni
- Kosher Salt (for seasoning)
Bring water in pot to a boil (season water with kosher salt). Cook pasta below al dente (the pasta will finish cooking in the oven)
Step 5/ 8
Strain the macaroni and put it back in the pot, fully incorporate the cheese sauce into the macaroni. Pour the macaroni into an oven-safe dish and place in the oven for 20 minutes. (you can add freshly shredded parmesan on the top to allow it to crisp up in the oven)
Step 6/ 8
- ¼ cup Panko breadcrumbs (unseasoned)
- ¼ tbsp Unsalted Butter
Melt one tablespoon of butter in a frypan. Add the 3/4 cup of Panko breadcrumbs to the pan, keep moving at medium heat until the breadcrumbs are toasted.
Step 7/ 8
- ½ sprigs Fresh Thyme
- Freshly Ground Pepper (for seasoning)
Take Mac & Cheese out of the oven and add the breadcrumbs, pepper, and thyme on top.
Step 8/ 8
EAT THAT MAC BOY !!!