Mac & Cheese

Who doesn’t love mac and cheese? Yes, making it from scratch isn’t as quick as dumping a box in a pot, but either way you have to cook the macaroni, and the time it takes is pretty short when you use pre-grated cheese. Easily serves 4 as a side dish—feel free to cut recipe in half or double it.

  • 2 cups pasta (about 4 oz. dry—preferably whole wheat (shape of your choice, although elbow macaroni is traditional))
  • 2 Tablespoons butter
  • 2 Tablespoons flour
  • 1 teaspoon Penzeys Foxpoint seasoning (or alternate seasoning below)

Alternate seasoning:

  • ¼ teaspoon granulated or powdered onion
  • ¼ teaspoon granulated or powdered garlic
  • ¼ teaspoon dry mustard
  • ¼ teaspoon salt

Cheese Sauce

  • 1½ cups whole milk
  • 4 oz. shredded medium cheddar cheese
  • 4 oz. shredded Monterey Jack cheese
  • ¼ cup grated parmesan or Romano cheese
  1. Bring water to boil in large pot. Add pasta and cook until done, 8 to 10 minutes, depending on the shape of pasta. Test for doneness, as some people prefer al dente and others soft. Drain in colander.
  2. Melt butter in 1-quart saucepan over medium heat.
  3. Add 2 tablespoons flour and cook, stirring often with a whisk for about 2 minutes.
  4. Add Foxpoint or Alternate seasoning, stirring for 1—2 minutes.
  5. Add milk and cook, whisking often until slightly thickened (about 5 minutes).
  6. Remove from heat and let cool for about 1 minute. (Adding cheddar cheese to the liquid when it’s too hot can make the mixture curdle.)
  7. Add grated cheese and parmesan or Romano and mix well.
  8. Return pan to heat over low and stir with whisk just until cheese is melted.
  9. Remove from heat.
  10. Taste and add salt if necessary and pepper if desired.
  11. If cooked pasta is stuck together, rinse briefly with hot water.
  12. Put pasta in serving dish, add sauce, stir well and serve. If it is too thick, add a little milk and stir.

Easily serves 4 as a side dish—feel free to cut recipe in half or double it.

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