How To Make Homemade Mac & Cheese Tips + Recipe

<p>It’s no secret we’re known for our chocolate. But all Max Brenner aficionados know that our rich and mouthwatering savory dishes also bring all the boys (and girls) to the yard. Our Really-Cheesy Mac &amp; Cheese is definitely one of these meals.<span id="more-2116"></span> While we can’t divulge our secret recipe (sorry!),  we did wrangle up some expert tips from <a href="http://maxbrenner.com/blog/max-brenners-new-food-beverage-director-jay-son/2088">our Food and Beverage Director,  Jay Son</a>, for how to make mouthwatering Mac &amp; Cheese at home.</p> <p><a href="http://maxbrenner.com/wp-blog/wp-content/uploads/2016/05/mac_and_cheese_03_final_lo-1.jpg"><img class="aligncenter size-large wp-image-2119" src="http://maxbrenner.com/wp-blog/wp-content/uploads/2016/05/mac_and_cheese_03_final_lo-1-1024x695.jpg" alt="Max Brenner Super Cheesy Mac &amp; Cheese" width="604" height="409" /></a></p> <p>Prep Time: 15 minutes<br /> Cooking Time: 20-25 minutes<br /> Serves: 4 people</p> <p><strong>Ingredients: </strong></p> <p>8 oz cooked macaroni noodles, al dente</p> <p>1/4 cup butter<br /> 1/4 cup flour</p> <p>2 cups of warm whole milk</p> <p>3.5 cups cheese mix (Cheddar &amp; Parmesan)</p> <p>Pinch of salt<br /> Pinch of pepper<br /> Cayenne (optional)<br /> Garlic (optional)</p> <p>1 oz chopped tomato<br /> 1 oz cooked, chopped bacon</p> <p>.5 oz bread crumbs (store bought or homemade)<br /> Pinch of chopped parsley</p> <p><strong>1)      Start with a perfect roux</strong></p> <p>Making roux requires some care and attention, but it will serve as a pillar for your mac &amp; cheese. Roux is a mixture of fat and flour, and is made by combining 1 part butter and 1 part flour.  <strong>Melt the  butter until hot, and slowly whisk in the flour, constantly stirring to avoid clumping. </strong>Make sure to keep the heat low, and be careful to not overcook your roux. This will be the foundation of your béchamel (roux + milk).</p> <p><a href="http://maxbrenner.com/wp-blog/wp-content/uploads/2016/05/ezgif.com-crop.gif"><img class="aligncenter wp-image-2118" src="http://maxbrenner.com/wp-blog/wp-content/uploads/2016/05/ezgif.com-crop.gif" alt="ezgif.com-crop" width="525" height="415" /></a></p> <p><strong>2)      Add warm milk to your roux </strong></p> <p>After your roux is one consistency, <strong>add your milk</strong> to make the béchamel. Make sure your milk is already warm and not coming straight out of the refrigerator. Heat it on a low flame in a small pot while you’re taking care of the roux. Stir until thickened.</p> <p><strong>3)      Cheese Time!</strong></p> <p>When you&#8217;ve reached a thickened consistency, <strong>add the cheese half at a time, stirring constantly to avoid clumping and gritty results. </strong>When the cheese is all mixed in, <strong>add the pinch of salt and pepper.</strong></p> <p>Note: There is no limit to the amount of different cheeses you can use while making béchamel, as long as the cheeses complement each other.  For this recipe we call for a Cheddar &amp; Parmesan mix, but feel free to use whatever cheese you find fit. Start by adding the sharpest cheeses to the mixture (Cheddar or Gruyere work great) before adding other cheeses.</p> <p><strong>4)      Taste and Season</strong> Now you&#8217;ll have a rich, creamy béchamel. Everyone has their own taste , so don’t be afraid to season to your preference.  Adding a little Cayenne will give the cheese sauce a wonderful kick of heat and adding garlic will give it the extra flavor.</p> <p><strong>5)      Combine al dente pasta, bechamel, tomatoes &amp; bacon in baking dish</strong></p> <p><strong>Combine</strong> your <strong>béchamel</strong> and <strong>al dente pasta</strong> in your baking dish<strong>.</strong>  <strong>Add the tomato and the chopped bacon and stir until sufficiently distributed. </strong></p> <p>Note: If your pasta is overcooked before it reaches the oven, it will be too soft when you take it out. No one likes mushy noodles.</p> <p><strong>6)      Make a crunchy crust</strong></p> <p>Before popping your wonderful cheesy concoction into the oven, sprinkle some shredded cheese on top and <strong>cover with breadcrumbs</strong>. Crushed Ritz crackers or Saltines mixed with minced parsley are certified crowd pleasers, but store bought bread crumbs will also do the trick. Be sure to top evenly.</p> <p><strong>7)      Bake in the oven on 400 degrees for 10 minutes, </strong>or until the top crust is colored and the cheese is bubbling.</p> <p><strong>8)      Let cool for 5 minutes, and enjoy.</strong></p> <p><a href="http://maxbrenner.com/wp-blog/wp-content/uploads/2016/05/IMG_2010.jpg"><img class="aligncenter size-large wp-image-2117" src="http://maxbrenner.com/wp-blog/wp-content/uploads/2016/05/IMG_2010-768x1024.jpg" alt="Mac &amp; Cheese Max Brenner" width="604" height="805" /></a></p> <p>And if cooking isn’t your thing, stop by one of our restaurants. We promise our crispy, gooey, creamy Really-Cheesy Mac &amp; Cheese will hit the spot (and many more).</p>

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How To Make Homemade Mac &#038; Cheese Tips + Recipe

<p>It’s no secret we’re known for our chocolate. But all Max Brenner aficionados know that our rich and mouthwatering savory dishes also bring all the boys (and girls) to the yard. Our Really-Cheesy Mac &amp; Cheese is definitely one of these meals.</p> Read more >

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