If you’re not familiar with a roux, it’s flour and fat cooked together to thicken sauces. The first step is to start by maxing a roux. There are four basic parts to making mac and cheese from scratch!ġ.
Smoked Gouda: Grate it yourself fresh and the rich flavor it adds to this is incredible. I like using colby because it has a mild flavor while still having that beautiful yellow color. Colby Jack Cheese: Feel free to swap this for Monterrey jack or white cheddar. Sharp Cheddar Cheese: Make sure to buy it as a block and grate it yourself! It will melt a lot better compared to pre-shredded. Cream Cheese: I love adding a little to my Mac and cheese – just trust the process. Smoked Paprika: Adds a beautiful rich color and flavor to this mac and cheese. It does not make this spicy – it just balances the flavors. Cayenne Powder: A little sprinkle makes all the difference. Nutmeg: This is also optional but trust me, a dash of it goes a long way to balance the tangy cheese flavor and all the fats. You can also use salted butter but just add salt and taste as you go. Salt: When adding salt, keep in mind that cheese has salt in it. Garlic Powder: Just because garlic enhances everything! You can also minced garlic but make sure to saute it first before adding. Otherwise, swap it for 1/2 to 1 tablespoon of Dijon or yellow mustard to taste or omit it. You can find it in the spice section of any major grocery store. The acidity in the mustard helps cut through the fat. Mustard Powder: The secret ingredient you should always add to your Mac and cheese. 
Make sure it’s room temperature or warm but NOT cold. It’s not too rich like heavy cream but it adds a lot more creaminess compared to milk. Half & Half: This is my favorite dairy to use whenever I make mac and cheese.Flour: All purpose flour! Together with the butter, we’ll make a roux which acts as a thickener for the cheese sauce.Butter: This is going to add a beautiful rich taste to this Mac and cheese and is half of what maxes a roux.Pasta: I used elbow macaroni which is the traditional style but feel free to use any shape you like.It’s so ooey and goeey on the inside and then perfectly golden and crispy on the outside – it’s the best of both worlds!
Let’s learn how to make the best mac and cheese ever for Thanksgiving.
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