This is, of course, an absolute favorite, not just of mine and kids but friends and family as well so here you have it!. I will try my best to give measurements but keep in mind, I make it different every time, depending on the cheeses I have and of course who I am feeding. Mason likes it with tomatoes, Harrison likes it with bacon. One of my friends is vegetarian so sometimes I make it plan. In short, experiment, try new things with a staple recipe that is sure to please.
I actually, don't start with a rue. I know many people swear by it but I think it makes the mac n cheese, well, grainy. I start with cream cheese. I use a whole brink, yup 8 oz. I cut it into cubes so it melts better. cut it right into the pan, add some milk, enough to cover the bottom, about a cup. I use a whisk and as the cream cheese starts to melt I add a little more milk about another cup. This will start your cream sauce. Use a low heat, you never want this to come to a boil. I start to add my cheeses, stirring until the cheese melts before adding more. I used 16 oz of seriously sharp cheese, about 4 oz of swiss and about 2 oz of gouda (I had some slices left over from Thanksgiving). If this gets too thick, slowly stir in some milk, about another cup. The consistency shouldn't be runny, it should be thick but not stringy. I add some buffalo chicken wing sauce to this. I add a few tablespoons to this. You add as much or as little to taste. A couple of tablespoons isn't overpowering, it just gives it a little flavor. By no means does it taste like a buffalo mac n cheese. You would need a LOT more.
While you start making your cheese sauce you should put on a pot of salted water for your macaroni. I prefer cellentani, but you can use elbows, small shells, rotini, whatever you have. cook the macaroni until al dente. I made a pound and half. You don't want to overcook since you will be baking it more in the cheese sauce. Once the macaroni is cooked drain and put in baking dish. I add whatever I'm adding directly to the macaroni, NOT the cheese sauce. I used bacon this time, but like I said, I like tomatoes as well and adding to the cheese sauce can change the consistency of the sauce. I used real bacon crumbles about a cup. Again add to taste. Too much can be overpowering.
I actually, don't start with a rue. I know many people swear by it but I think it makes the mac n cheese, well, grainy. I start with cream cheese. I use a whole brink, yup 8 oz. I cut it into cubes so it melts better. cut it right into the pan, add some milk, enough to cover the bottom, about a cup. I use a whisk and as the cream cheese starts to melt I add a little more milk about another cup. This will start your cream sauce. Use a low heat, you never want this to come to a boil. I start to add my cheeses, stirring until the cheese melts before adding more. I used 16 oz of seriously sharp cheese, about 4 oz of swiss and about 2 oz of gouda (I had some slices left over from Thanksgiving). If this gets too thick, slowly stir in some milk, about another cup. The consistency shouldn't be runny, it should be thick but not stringy. I add some buffalo chicken wing sauce to this. I add a few tablespoons to this. You add as much or as little to taste. A couple of tablespoons isn't overpowering, it just gives it a little flavor. By no means does it taste like a buffalo mac n cheese. You would need a LOT more.
Then add the sauce, Stir well.
Bake in a preheated 350 oven for 30 minutes. Done. Enjoy
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