Recipe: The best homemade Mac & Cheese

Chef Franco Aloia from Salt Lake Community College Culinary Program shared a delicious Mac and Cheese recipe that is quick and easy.

Mac & Cheese Sauce – Old Fashioned

1/2 c Flour

1/2 c Butter

3/4 c Cheddar cheese

3/4 c Parmesan cheese

1/2 gallon milk

Salt, Pepper, Nutmeg to your taste specifications.

Directions:

1. Bring milk to simmer.
2. In a separate pan, make a foamy white roux with the flour and butter.
3. Gradually add the hot milk to the roux while stirring constantly with a whisk to prevent lumps and bring to boil.
4. Take off heat and strain if necessary/lumpy.
5. Add seasonings “TT” – to taste (*white pepper and nutmeg optional) and fold in grated cheese.
6. Cook pasta, add cheese sauce and garnish with bacon, parmesan cheese and chive.

Mac & Cheese – Modern

1 1/8 c Water or Milk

11 grams Sodium Citrate

1 c Cheddar cheese

1/4 c Parmesan cheese

Directions:

1. Combine liquid and sodium citrate.
2. Dissolve and bring to simmer.
3. Add cheese into simmering liquid gradually with an immersion blender.
4. Cook pasta, add cheese sauce and garnish with bacon, parmesan cheese and chive.