No Bake Macaroni and Cheese with Cheesy Croutons
How about a delicious, foolproof homemade version of macaroni and cheese that will leave your guest wanting more? Well, here you go......
Ingredients
- 2 cups freshly grated Extra Sharp Cheddar Cheese
- 2 cups freshly grated Monterey Jack Cheese
- 5 cups whole milk
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 tablespoon hot sauce
- 1 teaspoon salt
- 1 1/2 teaspoon dry mustard
- 6 tablespoons all-purpose flour
- 1 pound elbow macaroni
- 1 1/2 tablespoons salt for pasta water
- 2 tablespoon unsalted butter (melted)
- 5 tablespoons unsalted butter
- 4 slices hearty white sandwich bread (for croutons)
Directions
- Step 1 Prepare croutons – toast bread and dice into 1/4 inch cubes. Melt 2 tablespoons of butter in microwave (about 1 minute). In a small bowl, mix croutons , butter , and about 2 tablespoons of freshly grated cheese. Set aside.
- Step 2 Boil pasta according to package instructions
- Step 3 Make roux – melt the butter in the same pot. Add flour and spices (cayenne pepper, paprika,dry mustard, garlic powder, onion power, salt and hot sauce) and stir until the roux is of a reddish-brown color and fragrant.
- Step 4 Whisk in the milk in a steady stream until the mixture is smooth.
- Step 5 Bring the sauce to a boil. Reduce the heat and simmer until it’s the consistency of heavy cream.
- Step 6 Remove pot from heat and add both cheeses, whisking until they’re completely melted.
- Step 7 Taste cheese sauce and salt as needed
- Step 8 Add the boiled, drained macaroni to the cheese sauce until it is heated through.
- Step 9 Transfer macaroni to a non-stick baking dish and sprinkle evenly with the croutons.
- Step 10 Place dish on lower-middle rack underneath the preheated broiler for 3 minutes
- Step 11 Remove dish from oven. Let it rest for about 15 minutes before serving
- Step 12 Enjoy!
Q U I C K T I P S:
While making the roux, do not pour the milk all at once. Doing so will cause the roux to clump, resulting in a lumpy sauce.
Make sure you follow the instructions for the pasta as it relates to the amount of water to use. Plenty of water will ensure that the pasta evenly cooks.
Using two cheeses guarantees deep flavor. For cheese number one, I prefer Extra Sharp Cheddar, but you could also use a regular Sharp Cheddar. Monterey Jack is a high-moisture, easy-melting cheese which ensures a smooth textured sauce. So if you make substitutions for cheese number two, keep in mind this tip. Don’t be tempted to use pre-shredded cheese – they contain added coatings that can affect the texture of the final product.
Homemade croutons are hands down better than store bought. From flavor to texture, store bought does not compare.
Adding cheeses ‘off heat’ prevents them from scorching and breaking. Your sauce will have plenty of heat source to melt your cheese.
What is roux?? Roux is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to hot oil on the stove top, blended until smooth, and cooked to the desired level of brownness.
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