Add the macaroni to the cheese sauce and stir to combine.Add Tillamook Triple Cheddar Shredded Cheese, salt, pepper, garlic powder, mustard powder and stir to complete that luscious, silky sauce!.The more slowly you add the milk the thicker the sauce will be. Slowly, slowly add some whole milk to your roux, whisking as you go.Make a two-ingredient roux! Butter and flour is all you’ll need for this step to make a simple roux-aka, the base of your homemade cheesy cream sauce.The pasta will continue to cook in the oven, so this keeps it from becoming mushy. Cook your pasta just one minute shy of al dente.Preheat your oven and place the rack in the center-this rack placement ensures an even, golden brown crust on top of your creamy mac and cheese!.Bake until the top is golden and crusty, about 25 to 30 minutes.Homemade macaroni and cheese is seriously simple to make! With the help of pre-shredded cheese, it truly is a straightforward process that ends with a gloriously creamy pan of mac and cheese that you (and everyone you serve it to) will love! Here’s how it’s done: Sprinkle the remaining Cheddar and Parmesan cheeses evenly over the top. Pour this over the macaroni, add the chunks of Cheddar, and mix until well blended put this into the prepared baking dish. Taste and adjust seasoning with salt and pepper. Remove from the heat and add 1/2 the grated Cheddar and 1/2 the Parmesan stir until it is melted and smooth. Cook, stirring often, for about 5 minutes until the sauce is thick. Strain the infused milk onto the roux, whisking constantly to avoid lumps. Cook, stirring, for about 2 to 3 minutes don't let the roux color. In a large pot over medium heat add 2 tablespoons butter and the flour. Remove from the heat and let the flavors infuse while you make the roux. Warm over medium low heat until the milk starts to steam, about 10 minutes. Put the milk into a saucepan and add the clove studded onion, garlic, bay leaf, thyme, and mustard. Drain and toss it with 2 tablespoons butter set aside.Ĭoat a large baking dish with 1 tablespoon butter and set it aside. Cook the macaroni in a large pot of boiling salted water until done, about 5 to 7 minutes.

Macaroni and cheese roux