My classic baked macaroni and cheese recipe will satisfy you with it's cheesy sauce. Using cheddar cheese and Gruyere is where it's at.Visit my website: http://www.cooking-mexican-recipes.comMy Free Newsletter: http://www.cooking-mexican-recipes.com/food-ezine.htmlConnect with me on FACEBOOK yet? http://www.RobinInTheKitchen.comTWITTER: https://twitter.com/#!/Robin_Rockin Pinterest: http://www.pinterest.com/rockinrobin14/Google+: http://tinyurl.com/mkeeqoxInstagram: http://instagram.com/RockinRobinCooksHomemade mac and cheese is so easy to make that there is no excuse for making the Kraft version laden with chemicals.You can feel good about serving this to your family for dinner and it's takes very little extra time. Best of all the flavor rocks. Did you know that you can use this recipe for other recipes like mac and cheese quesadillas? I'll be making that video soon so subscribe to my channel so you won't miss it. It's really yummy too.Subscribe to my channel here: http://bit.ly/17i8N7OClassic Mac and cheeseIngredients:3 Tbsp. flour3 Tbsp. butter2 cups milk1/2 tsp. mustard (comes in a plastic jar)1/2 tsp. salt4 cups of cheese, 3 1/2 cups sharp cheddar, 1/2 cup of gruyere, shredded12 oz macaroni noodlesa little sprinkle of fresh nutmeg (about 1/4 tsp.)Directions:Preheat your oven 400 degrees F.Start by boiling some water and cooking your noodles. Your goal is to have the noodles done at the same time as the cheese sauce.While the noodles are boiling, melt the butter over medium heat in a pan large enough to hold all the milk and cheese.Once the butter is melted, add the flour and stir pretty continuously for 2 minutes. You want to cook the flour taste from the flour.Add cold milk to the flour mixture and whisk. Keep the temperature on medium heat. Add the salt, mustard and nutmeg. Cook and whisk for about 4 minutes or until the sauce thickens. Then turn the heat off and add the cheese. Stir until the cheese melts completely and is incorporated into the sauce and is smooth and creamy.Hopefully your noodles will be done and drained. Add them to the sauce. Stir until the noodles are fully coated.You can actually eat the mac and cheese at this point, but I think it is much better if you take the following step.Place the noodles into an oven proof dish and top the casserole with more shredded cheese, about a cup full.Put the mac and cheese in a 400 degrees F. oven for 25 to 35 minutes or until the cheese on top is melted and even browned a bit.If you happen to have any leftovers, you can use them to make my delicious mac and cheese quesadillas with bacon, caramelized onion, green chilies, and avocado. The video will be coming soon.Enjoy!Thanks for watching and sharing!Rockin RobinP.S. Please help me spread the word about my channel and website by sharing my content on Facebook, Pinterest, Twitter, Google Plus and any other social media you like to use. It's as simple as copying and pasting this link: http://youtu.be/EbqN6cxTtOEMusic by Kevin MacLead http://incompetech.com/. License terms:http://creativecommons.org/licenses/by/3.0/http://creativecommons.org/licenses/by/3.0/legalcode
