Mac n Cheese for Adults

Mac n Cheese.. for adults!

So this past weekend I made some adult variety mac n cheese. I must say that for me MnC is usually the blue box. Highly processed crap... I don't know.. maybe there is crack in it. Well this past weekend I made some potentially high "adult" mac n cheese. I think that is why i went down this route, it was not the typical MnC,it was different. Though I don't like the recipe as I got it. The roux base is way off, initially calling for 7 tbs of butter and 3/4 cp of flour... yeah needless to say this was the worst thing about it. Also I swapped the cheese out, Trader Joe's carries a 4 cheese Italian blend that I went with instead of the parmesean it asked for. Overall I liked it a lot, there is a huge amount of potential in this dish.

So the basically it called for the following..

1 lb of macaroni
2 1/2 cups heavy cream
3/4 milk
4 oz cheese (Parmesean is on the recipe I swapped this with the Quattro Formaggi from Trader Joes)
3/4 cp flour (I'd change this to 7 tbs of flour as it should be 1:1 ratio on flour & butter)
7 tbs of butter
1/2 tsp each of the following:
Salt
Pepper
Old Bay Seasoning (or eyeball the following - 1/4 tsp celery salt, 1/8 paprika & red pepper (not 1 each but 1/8 tsp total) I found Old Bay to be a bit of a luxury item considering it contains celery salt, black pepper, red pepper and paprika - in that order on the container.)
3/4 cp MINCED onion - Minced I said!

Preheat your oven to 400 degrees

Boil up the macaroni to al dente, should be about 8 minutes. Follow the directions and go with the first number if you have a range i.e. 8-10 minutes, go with 8 minutes. Drain and rinse with cold water to stop the pasta from cooking any further and set aside.

So you make the roux by melting the butter on med heat in a medium sized pot, then slowly whisk in the flour which should be a bit on the pastey side. We are looking for a light golden color, just before caramel. Then add the dry ingredients and then the milk & cream, then combine these in a casserole dish and cook for about 20 - 30 minutes until you get a slight golden crust.

Now this is a slightly modified version of what I had, notations made where I changed it.