So we have had a SUPER busy past couple of months in the Birdbelly household. For the last two months we have been running around weekend after weekend and haven’t had a moment to relax. That’s why at the beginning of our two month rally we purposely scheduled some “weekend time,” where we could sit around all day and smoke some BBQ. And whats better to pair with BBQ? MAC AND CHEESE!

I am sure a lot of people say this as well, but Mac and Cheese has been my whole life…like, my whole life. I live for this comfort food. All shapes, sizes, styles, and combinations, I want it all in my life. In fact, Kraft Mac and Cheese is part of “Jenna’s Favorite Meal,” the recipe I contributed to our family cookbook back in ’97. Any of you who own a Schenck Family Cookbook, check it out! 🙂 I also have FOND, FOND memories of my grandma Hayek making me Martha Gooch brand box Mac and Cheese. I can still taste it, and nothing can come close to that flavor, but you can’t buy it anymore! I have searched high and low on the internet and its not in production anymore (tear). 🙁

Then, a time in my life came where I had to grow up. I was probably 12. I had to give in and try the classic, homemade baked Mac and Cheese. You know, I still to this day eat the box variations of Mac and Cheese. But at 12 I needed to grow up, and learn to love that which is baked Mac and Cheese, and I haven’t looked back. I started with the Classic Kraft Cookbook version with a simple roux and some chedda,’ yup CHEDDA,’ and it was DELICIOUS!

That classic recipe is still my base, and it always will be. Once you get a good base you can experiment from there and put your own spin on things. Mix and match the cheeses and seasonings, add more or less liquid, and change up the noodles. The possibilities are endless. However, for my “blog worthy” version I wanted to keep it simple, and keep it amazing.

Without further ado, birdbelly’s Classic Mac and Cheese!

The Process

First, Preheat oven to 350.

In a pot of salted water, boil your noodles to AL DENTE! I mean it, cook them al dente, so 1 min to 30 seconds less than what the box says, or if the box gives you a range, do the lesser time. You will be baking this for 25 min so if you overcook the noodles, they will end up mushy.

While your water is coming to a boil, start your roux.* Add the butter to a medium sauce pan, on medium heat. Then add your flour and stir to incorporate.

*A roux is any equal parts fat and flour and is used to thicken sauces. In this case flour and butter to thicken milk.

After the flour is coated in butter and slightly browned, add in 2 cups Milk, Salt, Pepper, and Garlic Powder. Whisk, Whisk, Whisk! Whisk constantly, on medium heat until thickened.

When the roux is ready, it will have consistent bubbling all over the surface and will coat the back of a spoon.

Now that your sauce is thick turn off the heat, add the cheese, whisk together until melted. Add remaining milk, stir.

This picture deserved to be large…LOOK AT THAT CHEESE!

At this time your noodles are probably the perfect Al Dente, drain them and add butter. Stir to melt butter, set aside.

Next pour the cheese mixture over the noodles and gently stir until incorporated. You don’t want to over mix and run the risk of breaking the noodles.

YUMMMMMMMMMM

Transfer into greased 2 quart casserole dish and place in the oven. 350 for 25 minutes.

Last, pull the casserole out of the oven, sprinkle a little bit (or a lot a bit) of cheese on the top, I did 1/2 cup. Place under the broiler until golden and bubbly.

AHHHHH! It’s like it is singing to me! “Jenna! You will love this melty, creamy Mac and cheeseee!” Ya, my Mac is a really good singer.

Recipe