Honestly I don’t know the last time I made (or even ate) a bowl of mac n cheese. It’s so good, I don’t know why it’s been so long. I made this the other day and it turned out really creamy and delicious. Also, this is my first non-challenge post in a little while. I just haven’t had much motivation to cook more than what’s on my cooking challenge schedule. But I’m happy that I’m writing this post because it’s good to break routine.

Oh, don’t get mad but I made up this recipe as I was going and didn’t think to write any measurements down while I was cooking. So I know everything I used, just not the exact amounts, unfortunately.

Making your own mac n cheese is so much better than eating boxed stuff though. Would you rather eat mystery chemical cheese powder or homemade cheesy bechamel sauce? I hope your answer is the latter. It’s so much healthier and honestly tastier too. It doesn’t even take a long time to make from scratch – it was about 30 minutes including boiling the water for the pasta.

So here is the process of making your own mac n cheese, for those who are interested. I wrote approximate measurements, my best guesses for what I used.

1. Bring large pot of water to boil and cook pasta (375g) according to package directions, to ‘al dente’. Drain, reserving some pasta water
2. In sauce pan, melt better (~3 tbsp) then whisk in flour (~2-3 tbsp) to make roux. Stir to cook flour
3. Whisk in milk (1 cup) and pasta water (~1/2 cup). Stir occasionally until bubbling and starting to thicken
4. Stir in shredded cheese (~1 cup), nutritional yeast (~2-3 tbsp) (or parmesan cheese) and season with salt and pepper to taste
5. Optional: stir in tomato sauce (~1/4 cup) to make it rose colour. I just threw this in because I had it sitting in my fridge
6. Once sauce is thick and tastes good, you can mix it with cooked pasta and serve*

*If you wanted to make this a little fancier, you could turn it into baked mac n cheese. You just have to dump it into a casserole dish, sprinkle with some panko breadcrumbs and a little more cheese, and bake for maybe 20 minutes. Once it is golden brown and bubbly, it’s ready to go. You’ll love the creamy pasta with the crunchy topping.

If you make this recipe, let me know if my approximate measurements worked out for you 🙂