How to Make the Best Mac n Cheese Recipe

How to Make the Best Mac n Cheese Recipe

Hi there again beautiful people all around the world. I am glad you are here for this today.

In this video, I am inspired to share my Mac n cheese recipe with you and it is a recipe long overdue to share with some of my amazing family and friends.

I like watching other YouTube cooking videos, trying out recipes, and sometimes recreating them making them into my own. 

This is my first dish back on YouTube.

Go Kay go, ok. 

I figured w/ the holidays approaching why not share.

So I hope that you will enjoy!!!

Food Dairy:

Before we get into this. I want to share a quick food diary with you.

I have been a foodie lover since I was a kid. Hence why I was one of the most cutest chunky little girls around lol. 

So anyways….

Growing up, I enjoyed eating a variety of foods. 

I’ve experienced many different kinds. From dining in or take out, to mouth watering foods. Fancy restaurants or whole in the wall. Good old home cooked meals. Even snacks/treats, goodies, or something I can whip up and make it my own and add my own little flare into it.

Anyway, the experience to try different foods has always been a passion of mine. Thanks to my parents who are true foodie lovers.

However.

Now, I enjoy eating foods that nourishes and takes care of my body. 

If you haven’t seen my video about setting up Fitness Resolutions or fitness goals. Then you should definitely check it out.

(Click this link), but first after you’ve finished this blog. 

My Earlier Experiences

Now, just so you know during my earlier years on earth.

I wasn’t always the greatest eater.

Throughout the years, I’ve learned how to have balance between eating healthy and have those good ole comfy meals like Mac n Cheese that are really tasty and fun to eat.

There’s something about when you have those comfy hearty meals. It really has a way of touching the soul. Having this earthly experience, I’m grateful and delighted to have these earthly pleasures too.

Getting things Started:

*****Right now, we’re gonna get into this and we’re gonna do it like we’re in the kitchen cooking together. 

So, to start off! I am going to be sharing my process of how I go about getting everything ready for this meal. 

Cleaning

One of the things about cooking is, cleaning can be a hassle. Especially when you’re cooking large amounts.

Which I seem to do often.

I am big on entertaining. I’ve always enjoyed decorating, cooking, but, with the cleaning. 

It’s always something I find ways to reduce mess. 

When I make my Mac n cheese. I use a disposable aluminum foil pan.

Going into the store, via the isles, grabbing pans, then going home to wash them, etc.) 

You can buy them at grocery stores, local dollar markets, party supply stores, you could buy them from amazon and have it delivered straight to your front door.

I go to a local store to purchase those recyclable/reusable aluminum pans. 

They offer these pans in different sizes from small to large or deep dish. The ones that have matching aluminum covers. 

Here’s why I like them:

As you see they’re pretty inexpensive, they’re sturdy, and durable.

They’re easy to use, you can crumble it up, and recycle it once you’re done. It’s great way to use as a take along to any event, gathering, or etc. You can even reuse them by washing, rinse, and repeat. But then it defeats the purpose to eliminate the clean up.

Otherwise I’ve seen no difference in taste and I’ve tried this in dutch oven pots and glass baking pans. It works just as well!

Remember recycle your recyclable items or belongings, etc. It’s really good for each other, our environment, and the earth as a whole.

Ingredients:

Alright so for our ingredients:

This is Mac n cheese so, our star ingredient is cheese. 

With this dish you can make many other options that you can add like seasonings to enhance the flavor. 

Anything additional shown outside of the basics you can reduce some or not have it at all. 

All About the Cheese

The primary cheeses I use are mostly at least having 2 white and 2 yellow blocks for the mixture of color. It’s all up to you with what you prefer. 

I usually stick to making sure sharp cheddar is combined. I enjoy using Munster cheese as a learner I picked up from Whole Foods to go meals.

The following cheeses used were white and yellow extra sharp, white seriously sharp, and I tried this new habernecheese which had a spice.

Steps

Alright,

Step 1:  Declutter and getting organized 

I like a clean working environment anytime I’m in the kitchen. 

For me.

It sets the mood and I have more space to move around easily and get things going. 

It also clears my mind and creates an ambience with positive vibes and a great sense of energy flowing throughout. 

When I do so.

It helps me to take my time, the meals somehow has a whole different taste. 

So I begin with:

Cleaning up my area

Decluttering and putting things away

Step 2:  Preparing Dishes

Making sure to unpack the dish rack. 

Washing up the dishes

Cleaning my pans

Step 3:  Getting out my ingredients, tools, pans, utensils, servers, etc 

Prepping my space 

Getting the dishes out and ready to be used

Take out all my pans that I will need

Step 4:  Washing off any vegetables or any ingredients that needs to be cleaned 

Take out our star ingredient 

Peeling off the stickers

Wash them off

I like to place things in piles categorized by what needs to be done.

Step 5:  Flavor boosters

Our family enjoys having fresh seasonings, vegetables, and herbs in our dishes. This is something optional and up to you. I use a mixture of grounded seasonings too.

Btw, I usually don’t make measure to have exact amounts. Most times when I’m cooking.

I like to cook w/ a vibe.

I go accord to how it looks in color, the smell, texture, and then taste to adjust accordingly.

Everyone’s salt or seasoning preference maybe a little different. What works for you may not work for others and vice versa. 

To me. Cooking is your reflection. Over the years I have found it’s how you’d like to make it and create it into your own. 

Be comfortable, take the chance to take the risk. If you make it and it doesn’t turn out great. Learn from it and try making it again. Remember don’t give up.

I will do my best to include the amounts for you as a GUIDE, feel free to play around and adjust to your own liking.

As I gather my ingredients. Here I have…

SEASONINGS to blend:

1 Cube Veggie bullion

2 Garlics 

1 Small Onion or 1/2 of the onion (depending size)

Salt and black pepper adjust to taste

Garlic and Onion Powder (not mentioned in video)

Paprika adjust to taste (Paprika also can adjust to add a slightly red hue/color)

1/4c  Multi colored peppers ***(here I use multi colored peppers but the ones I prefer are the yellow and orange which I have found it helps to brighten your dish)

I like to place the scraps in a separate pile I use a bowl at times. You can save your scraps and use them so they can be reused for other purposes such as compost etc. 

For some of my dishes, I like to blend the seasonings in the blender, it cuts back on time, and for something like this dish. 

It would work out great b/c you don’t really get the chunky bites of pieces like the onions, garlic, and so forth. 

These are the things you typically don’t see in Mac n cheese.

This dish has some ground staples or basics. Some of the ingredients I didn’t show. 

The basics are milk, cheese, flour, butter, pasta, salt and pepper, I use a little paprika, it gives a little color but it’s however you choose.

Anything additional is preference.

***If you don’t have a blender, you can chop and mince the ingredients that are used for the blender as fine as possible.

In this particular part of the video I was preparing 3 meals and so the additional ingredients that are on the table were used for other recipes that I’ll share you can look out for.

Step 6: Let’s Get cooking

First, I like to begin with shredding the cheese in a dish. Then I add them into a large bowl and keep it in the fridge until it’s time to use. 

For this I got a little help to shreds the cheese.

Next, I begin with setting the water to boil for the pasta.

Time to get started after everything has been prepared:

Now here we are getting the sauce going also known as the rouge.

We will use equal parts of butter and equal parts of flour.

The rest of the following ingredients are our staple ingredients:

2tbs Butter

2tbs Flour

Milk-  I used oat milk b/c that’s what we like in our home. Oat milk is also a great milk for a smoother, creamier texture. You can use the milk to adjust according to how you like that consistency between thick and thin sauce

Pasta-  I used from Trader Joe’s it’s actually quite cheap for $1 buck and the pasta widen out so good for this dish (usually one bag does the trick if I’m preparing a meal for my household. But if it is for more, 2 bags does good)

4 blocks of cheese per one 1lb bag of pasta your choice of cheese. 

***Usual favorites used are Munster cheese, sharp and extra sharp cheddar white and orange), sometimes pepper jack/Colby here I tried using a habernaro couldn’t taste much difference. I switched it around haven’t narrowed down the cheese b/c the all taste great. I’ll be working on that.

Melting the butter first in your pan on a low to medium heat. This process requires that I take my time, so that the rouge turns out nice and smooth and tasty.

Then add in your flour a little at a time. 

Here is where the work begins. 

Start working by mix everything together for a smooth consistency before adding in anything else. 

This is the part in my early stages taking for granted. It’s the part where you really have to be patient and take your time allowing the ingredients to do it’s thing.

Once the flour and butter starts to come together and melt. Here’s when I like to add in the milk a little at a time. 

Then, as I continue stirring until it starts having a sauce like consistency. 

Now it’s time to add in the seasonings. Once the sauce forms I continue mixing until the seasoning blends in and everything together develops a smooth glossy like appearance.

In between the cooking, I take a break to keep checking on the pasta.  Once it’s done, I drain off the excess water and set it aside in the pan that I’ll bake it in.

UMmmmmm….yum!!!!

Now as the sauce has developed. 

I use handful amounts of cheese to the sauce continue mixing and stirring to melt the cheese.

As the cheese melts you add in a little more. 

Add in as much to at least leave a little more than a 1/4 or however you feel left of the cheese for the topping.

Now here’s where you can play around with your sauce. If you like to have your Mac n cheese creamy?!?!? 

This is where I’ve learned to get better for a creamy, smooth, rich texture, and a delicious taste. By adding the milk on the thinner side. Not too thin, but enough b/c as it bakes in the over it thickens up and develops it’s richness and creaminess.

After you’ve gotten your sauce to the consistency, color, and texture you like.

Be sure you have tasted for flavor. 

If everything is good!

Now you can add your sauce right into the pan with your noodles.

Adding the sauce right to the pasta, the sauce gets leveled up and you can add the remaining portions of the shredded cheese to the top.

Sometimes I like to add cubed in between the pan.

Cover it with the foil pan cover or foil paper.

Here I let it cook for about 20-30mins in the oven at 325 degrees depending on your oven to really get those cheeses melted.

When I start to see the cheese sauce boiling and the top of the cheese melting getting that gooey look. I turn up the oven to about 375, keeping an eye on it till the cheese starts to get brown.

Final:

Once the cheese gets brown, turn off your oven take it out allowing some time for it to cool down and get ready to eat.

Now, most times when I make Mac n Cheese. It’s usually for a special occasion or if my little ones request it. 

But Mac n cheese is one of those dishes that I enjoy having and it has been for a very long time. 

Which is why I decided to spend time working on this dish to the best I can. 

Even after so long, I still work on it.

At least now, I finally getting the hang of it. 

This is how far I’ve come.

If you have any suggestions of your methods or techniques that you’re good at. Feel free to share your comments and suggestions below.

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Sorry for the early cut in my video. Unfortunately, I took this dish out and completely missed filming the end.

Maybe we’ll try a next one another. Hope you like! 

We’d love for you to check out my other videos on my channel. Much love

See you again soon.

🤎J/K xoxox

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