How to make extra creamy macaroni and cheese with butter, flour, milk, and cheeses. Or read on to see our tips for making it. Like many, my favorite food growing up was macaroni and cheese. I would take it any way I could get it — out of a box or made from scratch by Mom. It’s one of the first things I learned to make as a child. Mounds of cheese melted into a velvety, creamy sauce and tossed with pasta.

1 package (16 ounces) macaroni 1 tablespoon vegetable oil 1 (13 oz.) can evaporated milk 1 1/2 cups milk 1 teaspoon salt 4 cups shredded sharp Cheddar cheese 1/2 cup melted butter 1 regular size block of Velveeta cheese (chop into small squares before putting in crock-pot) PREPARATION: Cook macaroni in boiling salted water, following package directions.

It’s heavenly. Below, you’ll notice we share a bunch of tips from our experiences in our kitchen. With only about 15 minutes of hands-on time this is perfect for a weekday. How to Make the Best Macaroni and Cheese One of my favorite parts of the last few weeks was testing, learning, and eating macaroni and cheese.

Not a bad couple of weeks, right? After each try, we got a little closer to our favorite recipe and how to make it the best — every time. One note. There are two popular ways to make mac and cheese. The first uses a combination of butter and flour to make what’s called a “roux.” Milk is added and whisked into the butter and flour. Starches from the flour swell and thicken the milk and we’re left with a thick, creamy, glossy sauce.

The second is custard-based and uses egg yolks to thicken the sauce. For this recipe, we went with the first option (it’s how our Moms make it and, in our opinion, a little easier).

There are definitely two camps. For our easy recipe, you will need butter, flour, milk, and cheese.

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That’s all you need to make our creamy macaroni and cheese. Here are a few tips so you can make it best — It’s the little things that make a big difference in the end. The Pasta – Shape and Cooking It We’re traditionalists when it comes to mac and cheese. We choose elbow macaroni and try to find a brand that adds little grooves to the sides of the pasta. The sauce sticks better.

Other pasta like penne, cavatelli or spiral shapes works well. It’s important to undercook the pasta before tossing with the cheesy sauce. Whether you enjoy the mac and cheese as stovetop pasta or baked pasta, the pasta will continue to cook in the hot sauce.

By undercooking slightly, you remove the risk of mushy pasta. We cook pasta 1 to 2 minutes under what the pasta package calls for. The Milk We use what we have in the fridge — that’s most likely 2% reduced fat milk.

Whole milk works wonders, too. In the past, we’ve used 1% and even skim milk, but they were never as creamy.

It still tastes great, but you do lose some richness. The milk is added to our “roux” or butter-flour paste. There’s a lot of talk about whether to use hot or cold milk when making macaroni and cheese. Julia Child says hot milk — we’re not usually in the camp of disagreeing with Julia. With that said, there are quite a few arguments out there that pushes for cold milk. The theory on both sides arereally to prevent lumps in the final sauce.

We’ve made the sauce both ways and haven’t been able to find a winner. So, here’s what we’ve concluded: use warm milk and, more importantly, while adding the milk to the butter-flour mixture, add slowly and constantly whisk. Here’s another! The Cheese There’s no room for mild cheeses, here.

Our standby is sharp white cheddar cheese. It’s flavorful and melts beautifully. Depending on the cheese you buy, you risk graininess as they melt. Martha Stewart says yellowand extra sharp cheddars can become grainy — another win for sharp white cheddar cheese. You could just stick with one cheese, but we love adding a little extra punch. Pecorino-Romano or Romano cheese works wonders for this.

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(Romano is the American and Canadian term for Pecorino-Romano cheese). Another common cheese used is Gruyere — we love it, but it’s expensive, so we usually skip it. One more note about cheese: If you can, grate the cheese yourself. Store-bought grated cheeses are drier (and a little more expensive). They don’t seem to melt as well as cheese you’ve hand grated. It is more effort, but we think it’s worth it in the end.