Remove from the oven, and let it rest for 10-15 minutes before digging in. (Optional: Sprinkle paprika over the cheese layer to enhance the color while baking.)ĥ) Bake uncovered at 375 for 35-40 minutes or until the mac & cheese is golden and bubbly. Or, add a few tablespoons of milk if you desire more liquid.)Ĥ) Sprinkle the remainder of the cheeses on top of the mac & cheese. (If you have a few tablespoons of custard remaining, that is OK. The first time I made it I made no modifications other than the. Then pour the remainder of the custard slowly while mixing until you achieve a thick but creamy mac & cheese that is moist, but not too soupy. I substitute gluten free penne noodles for the regular elbow macaroni. Then add half of the remaining cheeses, and mix. All-purpose flour Step 1: Make Roux Step 2: Whisk in Milk Step 3. Pour half of the mixture into the mac & cheese, and mix. Butter > olive oil like we mentioned above, you need a fat in order to make a roux. Mix well again.ģ) In a bowl, whisk the eggs into the evaporated milk and heavy cream to make a custard. Season with the salt, onion powder, garlic powder, paprika, and black pepper. Ingredients for 6 people 1-liter milk (1 3/4 pint) 50 grams butter (1/4 cup ) 4 tablespoons all-purpose flour 1/2 teaspoon salt 1/4 teaspoon freshly ground. Boil macaroni according to package instructions in heavily salted water until al dente, drain, and pour into a large casserole dish or baking pan.Ģ) Add the salted butter, sour cream, and half of the cheeses to the macaroni. *Since a cheese sauce is not required for this recipe, while grating your own cheese is still ideal, it is optional.ġ) Preheat oven to 375 degrees.
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