Over the past few weeks I conducted an 8-step poll to crowd source the ultimate macaroni and cheese recipe.
Step 1 | Step 2 | Step 3 | Step 4 | Step 5 | Step 6 | Step 7 | Step 8
It was a choose your own adventure for cheesy goodness. Someone on here kindly suggested I post the results, however if turned out, and iterate. And after making it, I think that's going to be necessary, hahaha.
What I Did
- I used the highest quality spiral noodles I could find within budget, Molisana Fusili.
- I combined extra old cheddar and jack cheese (plain).
- I used whole milk for the liquid dairy
- Pizza flour as the thickener (it's all I had, don't judge)
- Mustard powder, onion powder, garlic powder, paprika, salt, and white pepper.
What I did Wrong
- The recipe called for unsalted butter, but I used salted and didn't reduce the salt elsewhere.
- I forgot to add Dijon Mustard because apparently I can't read or write.
- The recipe said to cook 2 minutes below al dente, so I took the past off 4 minutes below cooking time, but it was already al dente. Not really sure that made difference though.
How it Turned Out
- Overall, it was pretty good. I'd give it a 7 on 10.
- It was richer than Mansa Musa. I'm still burning up acid 4 hours later. It's still sitting like a brick in my stomach.
- There was WAY too much sauce. It was cheese soup.
- Cheese on top was so covered in oil and fat it never bronzed.
- It was WAY too salty. I feel like I've crawled through a desert.
- It was missing something.
What I'd Do Differently
- Reduce milk by 33%
- Reduce cheese by 33%
- Reduce butter by 33%
- Reduce flour by 33%
- Skip the tin foil
- Add Dijon Mustard
- Possibly add chilli powder
- Get my head examined
Recipe (Do Not Try This at Home, Children)
Ingredients
- 1 lb (450 g) rotini
- ½ cup (115 g) unsalted butter
- ½ cup (60 g) all-purpose flour 4 cups
- (1 L) whole milk, warmed (even slightly)
- 1 tsp kosher salt
- ¾ tsp black or white pepper
- 1 tsp garlic powder
- 1 tsp onion powder
-.1 tsp dry mustard
- ¾ tsp smoked paprika
- 1 tbsp Dijon mustard
- 1 lb (450 g) extra sharp cheddar, freshly shredded
- ½ lb (225 g) jack cheese, freshly shredded (optional)
Directions
Heat oven to 375°F (190°C).
Grease a 9×9 baking dish (or 8×8 for thicker portions).
Shred cheeses (fresh shred melts smoother than pre-shredded).
Reserve 6-8 oz oz of cheese for topping
Cook the rotini (slightly under). Cook rotini 1–2 minutes less than package “al dente.”
In a large pot, melt butter over medium heat. Whisk in flour and cook 1–2 minutes (bubbly, not browned). Slowly whisk in warmed whole milk until smooth. Cook, whisking often, until it thickens enough to coat a spoon (6–10 minutes).
Add required seasonings: salt, pepper, garlic powder, onion powder, dry mustard, smoked paprika, Dijon mustard.
Lower heat to low. Add shredded cheeses by handfuls, stirring until glossy and melted.
Mix pasta and sauce. Place in greased baking dish.
Sprinkle the reserved cheese evenly over the entire to
Cover tightly with foil. Bake 15–18 minutes covered (until hot and bubbling at the edges).
Uncover and bake 8–12 minutes more, just until the top cheese is melted and lightly golden at the edges.
Looking forward to your feedback.