I love mac n cheese! The hubby and I make it all kinds of ways. Sometimes with corn or apples, sometimes its spicy or crusted. There are a million ways to make it and most aren't too much harder than just making it from the box. I fondly remember the soupy, tender mac n cheese of my preschool and I've been searching for a mac n cheese that reminds me of that for a long time. While what I am trying to recreate is probably right out of a box or can, I still think I can recreate the essence of that childhood mac n cheese in a more homemade way. This is the closest I've gotten so far! It's got that soupy and tender texture I've been looking for, but far more complex in depth of flavor which isn't unwanted. ;]
Serves 2-4 Can be made in 30mns
- 2 cups of dry elbow macaroni
- 3 tablespoons of butter
- 1/2 stalk of celery, minced fine
- 1/2 of a medium onion, minced fine
- 1/3 cup of all purpose flour
- 0-2 tablespoons Cornstarch (How much you use will determine how soupy it is)
- 2-1/2 cups of chicken broth
- 2 cups of whole milk
- 3 cups of shredded sharp cheddar cheese
- 1/2 cup Queso Fresco
- 1 teaspoon of chill powder
- 1 green onion, sliced
Melt butter in a soup pot; add the celery and onion and saute until tender but not browned. Next decide how soupy you'd like it to be. Add no cornstarch for soup, a tablespoon for soupy (that's what I added), or 2 tablespoons for creamy mac n cheese. Sprinkle in the cornstarch of your choosing along with the flour and cook over medium to medium high heat, stirring constantly for about a minute.
Begin to whisk in the broth about 1/2 cup at a time, constantly whisking until fully incorporated and smooth. Set it to a low simmer. Repeat with the milk. Begin to stir in the cheese, about 1 cup at a time. Allow the cheese to fully melt before adding in the next cup.
Add the cooked pasta and stir to break up the noodles. Heat through, but do not allow the soup to boil.
In a separate small bowl, stir together the queso fresco, green onion and chill powder.
Remove the mac n cheese from the heat and serve immediately, garnished with a pinch of the queso fresco mixture.