We know that a lot of people love Mac and Cheese-it’s a dish that is different every time you try it. Unique flavors or spice combinations always lead to a new experience. We decided to put together a recipe with our own twist, rating it at the end to give you our personal insight.
Recipe:
Bond Family Multi-Cheese Mac and Cheese
The dish was born out of the desire for more than pre-made boxed mac and cheese. Surprisingly, making your own is just as easy.
Prep time: 20 minutes
Cook time: 40 minutes
Serves: Four people
Equipment List:
Prepare your equipment
Two pots, one for boiling noodles, one for making roux/dish
Whisk
Spoon
Casserole dish, heat resistant up to broil
Colander
Measurement tools (cup, tablespoon)
Ingredients List:
For the sauce
Two-three pounds of cheese blend, a mixture of cheddar, gruyère and mozzarella.
**any cheese can be substituted, personal preference
One cup of all-purpose flour
**use gluten free flour substitutes if needed
Seven tbsp of butter
**can be salted or unsalted
One half cup of milk
**use preference, whole milk best
To your taste, spice blend, paprika, salt, pepper, garlic powder
**these can be removed, added upon
For the mac
16oz of macaroni noodles
Four quarts of water
Instructions:
Preheat oven to 350 degrees fahrenheit
Prepare Ingredients
- Grate cheese, make cheese blend
- Make spice blend
- Open any ingredients that are sealed
Place both your pots on your stove
Put the 4 quarts of water in the noodle pot
- Turn the “water” pot to medium-high heat
- Bring to boil
Turn the “roux” pot to medium heat
In the “roux” pot, add butter, allow to melt.
Once melted, add spice blend, stir lightly.
Add flour, it should clump together with the butter.
Slowly add milk, whisking, until the clumps have worked themselves out into a sauce.
If water is boiling, add noodles, stir lightly to prevent noodles from clumping.
- Set the timer for seven minutes, noodles will finish cooking in sauce.
Using the “spoon test”, test the consistency of the sauce.
- Dip a regular spoon into the sauce, if it slides off of the spoon, you’re ready to melt cheese.
Turn the stove for the “roux” pot down to low heat.
Slowly add cheese in rounds, whisking, until each round of cheese is melted.
Once the seven-minute timer has finished, strain your noodles using the colander.
Transfer strained noodles to the “roux pot”.
Stir noodles, roux together until incorporated.
Transfer Mac and Cheese to a casserole dish.
Top dish with additional cheese or preferred garnish.
Place the casserole dish into the oven.
Bake on 350t for 10-15 minutes.
Turn the oven on broil until desired crispiness is reached.
Serve the artwork that was just created.
Review
The Mac and Cheese was incredible. It encapsulated a simple meal, into something complex and full of flavor. The blend of cheese created an environment that I have never personally experienced before. Truthfully it had a lot going on, but it worked because the noodles themselves were relatively bland, in the sense that they provided the perfect vessel for the strong flavor.
We rate food individually on a five-star scale, combining both scores to achieve a 10 star scale.
Jackson gave it a four out of five, citing its incredible flavor, balanced out by a perfect vessel, though at times it was rich.
Evan similarly gave it a four out of five, though he does not like Mac and Cheese. “This was the best Mac and Cheese I have ever eaten, much better than the box stuff,” Jensen said.