16oz.Sharp Cheddar cheeseBlock cheese; not pre-shredded
1 stickbutter, salted or unsalted
2¼cupsmilk, 2% or whole : See Recipe Notes: Milk
½cupflour, all-purpose
½tsp.onion powder
1tsp.dried mustard
½tsp.ground white pepper
1½teaspoonwhite vinegar
½tsp.Louisiana hot sauce
salt and black pepperto taste
Instructions
Prep
Shred cheese; set asideGet milk out of the fridge to sit at room temperature
16 oz. Sharp Cheddar cheese
Prepare elbow noodles in a large stock pot; cook for 9 minutes; drain and return to stockpot
1 lb. large elbow noodles
Cheese Sauce Instructions
In a large pan on low heat, add butter; once butter has melted, gradually add flour; whisk continuously
1 stick butter, ½ cup flour
Once flour and butter are combined, gradually add milk, whisking constantly
2¼ cups milk
Turn the heat to medium low
Gradually add cheese and continue to stir; if sauce looks too thick, add more milk-See Recipe Notes: Milk
16 oz. Sharp Cheddar cheese
Add onion powder, dried mustard, vinegar, ground white pepper and Louisiana hot sauce; combine well
½ tsp. onion powder, 1 tsp. dried mustard, ½ tsp. ground white pepper, 1½ teaspoon white vinegar, ½ tsp. Louisiana hot sauce, salt and black pepper
Pour cheese sauce over cooked pasta; combine and taste for salt; add more if desired
Serve from the stove top-OR-bake in a lightly oiled baking dish and either serve or bake (See recipe notes for Baking)
Notes
Milk:The amount of milk determines how thick or thin the cheese sauce will be. After you melt the butter and add the flour, add one cup of milk. Then add shredded cheese in increments. At this point, the mixture may be thicker than you like. If so, add more milk until you get the cheese sauce as thick as you like it.It's best to add the milk in half or one-cup increments. Baked Mac and Cheese:If you want to bake it, you can either bake it covered or uncovered. You'll want to lightly spray an oven proof baking dish with oil then transfer the combined noodles and cheese sauce to the baking dish.If you bake it uncovered, the top will be slightly firmer than if you cover the baking dish with foil. Bake covered or uncovered at 350°F for up to 20 minutes on the middle rack.Au gratin topping:If you want a crispy crunchy bread topping, combine breadcrumbs and melted butter in a mixing bowl. I use this ratio: 1 cup breadcrumbs to 1/2 stick of melted butterPour the mac and cheese into a prepared baking dish; sprinkle the breadcrumb mixture over the top and bake, uncovered at 350°F until the top is a light golden brown OR place under the broiler for a few minutes. (Keep an eye on it...)