Ultimate White Mac and Cheese: Velvety, Rich, and Easy to Make

Alright, let’s talk about makin’ this white mac and cheese, ya know, the kind the young’uns love. I ain’t no fancy chef, but I can whip this up good, and I’m gonna tell ya how, simple and plain.

First off, ya gotta get yer noodles cooked. Don’t go buyin’ them fancy shapes, just get the regular elbow kind. Boil ya some water in a big pot, yeah, the biggest one ya got. Plenty of water, that’s the key. Salt it a bit too, like the sea, they say. Then dump them noodles in and cook ’em ’til they’re soft, but not too soft, ya know? Got a little bite to ’em still.

Now, for the cheesy stuff. This ain’t no powdered cheese from a box, mind you. We’re usin’ real cheese, the good stuff. Get yerself some butter, yeah, a good chunk, and melt it in a pan. Not too hot now, just melt it slow and easy. Then, sprinkle in some flour, like you’re dustin’ a pie crust. Mix it all up good with the butter ’til it’s all smooth and bubbly. This is what they call a “roo,” or somethin’ like that. Fancy words for simple things, I tell ya.

Next, ya pour in some milk. Not that skim milk stuff, get the whole milk, the creamy kind. And a little bit of heavy cream too, if ya got it. Makes it extra rich, ya see. Stir it all together good, keep stirrin’ so it don’t stick to the bottom. It’ll start to thicken up, that’s what ya want. Keep stirrin’ though, don’t want no lumps.

• Now for the cheese! We’re usin’ white cheddar, the sharp kind, ’cause that’s got the flavor. And a bit of that white American cheese too. Yeah, I know, it sounds kinda cheap, but it melts real nice and creamy. That’s the secret, ya see.
• Shred that cheese up, or get the kind that’s already shredded if you’re feelin’ lazy. Dump it in the pot with the milk and butter and stir it all up ’til it’s melted and smooth. Keep stirrin’ now, that’s the key to good mac and cheese.
• And a pinch of this, a pinch of that. Salt, pepper, maybe a little bit of garlic powder if ya like. Some folks put in hot sauce, just a tiny bit, gives it a little kick. But not too much, we don’t want to burn nobody’s mouth off.

Once the cheese is all melted and smooth, and the sauce is thick and creamy, dump in them cooked noodles. Stir it all up good, make sure every noodle is covered in that cheesy goodness. That’s what we’re after, ya know. Cheesy noodles, that’s what makes folks happy.

Now, ya can eat it just like that, straight outta the pot. Or ya can put it in a bakin’ dish and bake it in the oven for a bit. Makes the top all crispy and brown. Some folks like to sprinkle breadcrumbs on top, or more cheese. Go ahead, do what ya like. It’s yer mac and cheese, ya know.

And that’s it. That’s how ya make white mac and cheese. It ain’t rocket science, just good, plain cookin’. Simple ingredients, made with love. That’s what makes it taste so good. Now go on and make some, and feed them hungry mouths. They’ll thank ya for it, I guarantee it.

Oh, and one more thing. Don’t forget to wash them dishes afterwards! Can’t have a messy kitchen, now can we?

That American cheese, that there is the key to a good creamy mac and cheese. Gets it nice and smooth, ya know? Don’t need none of that fancy stuff. Just good ol’ American cheese. Melts real nice, it does.

And stirrin’ that there sauce is important too. Gotta keep it movin’, so it don’t burn and so it gets nice and thick. Don’t be shy with the stirrin’. Elbow grease, that’s what it takes. And when you add that cheese, do it a little at a time. Don’t dump it all in at once. Makes it smoother, see?

Tags: [white mac and cheese, macaroni and cheese, cheese sauce, comfort food, homemade mac and cheese, easy recipe, pasta dish, creamy mac and cheese, cheese recipe, weeknight dinner]