Mama C's Scratch Cheesy Delight

Who doesn't love a delicious mac-n-cheese from scratch recipe? (That was rhetorical, people - if you don't like mac-n-cheese from scratch, we can't be friends anymore) 


Since I'm not one of those bloggers who likes to sprinkle their recipes with loads of useless crap, let's just get right to it.  I essentially took 2 recipes I found online and combined them - and then added a little of my grandma's recipe (of what I can remember).  I have played around with several different cheese combinations, and have landed on this combo as the crowd favorite.


Here's what you need:

Just a few of today's ingredients!

• 1 lb dried elbow pasta (or whatever pasta you prefer - go on and get crazy here)
• 1/2 cup unsalted butter (1 stick)
• 1/2 cup all purpose flour
• 1 1/2 cups whole milk
• 2 1/2 cups half and half
• 1/2 Tbsp salt
• 1/2 tsp black pepper
• 1/4 tsp paprika (optional)
• 6-7 cups of Cheese (this is where you get to go crazy again)
• 2 cups Mild Cheddar
• 1 cup Gouda
• 1 cup Muenster
• 2 cups Colby/Jack
• 1 cup Velveeta
• Diced ham or sliced smoky breakfast links
• French's fried onions or seasoned bread crumbs

Here's how you make the magic happen:


Preheat your oven to 325 degrees and grease (or spray with cooking spray) a DEEP 9 x 13" baking dish.  Set that aside.

1. Bring a large pot of salted water to a boil.  Once it is boiling, add your pasta of choice and cook 1 minute less than the package directs for al dente.  Drain and place in a LARGE mixing bowl, drizzle with a little bit of olive oil.  This will keep it from sticking while you complete the cheese sauce.
2. While your pasta is getting started, grate all the cheese (unless you purchased it in an already grated state) and toss together to mix, then divide into three piles: approximately 3 cups for the sauce, 1-1/2 cups for the inner layer, and 1-1/2 cups for the topping.
3. To make the sauce, start by melting the butter in a large saucepan over medium heat.  Carefully add the flour and whisk it to combine.  This mixture will look interesting - like super wet sand.  Cook for about 1 minute, continually whisking.  Slowly pour in 2 cups of the milk/half and half, while whisking continually, until smooth.  Add the remaining half and half, still whisking continually.  (yes, your arm will get tired - but keep going, because you haven't even gotten to the challenging part yet)
4. Check on your pasta!!  Remember - don't let it get over-cooked!!! 
5. Okay, back to the sauce. Continue over medium heat, whisking almost continually until thickened to a very thick consistency. It should almost be the consistency of a semi thinned out condensed soup.
6. Stir in any seasoning and add 1-1/2 cups of the cheeses, stirring continuously to melt and combine.  Add in another 1-1/2 cups of cheese, stirring continuously until completely melted and smooth.  This process will take some time and should be done slowly to avoid clumping. 
7. In that LARGE mixing bowl, combine your drained pasta with the delicious cheese sauce and the diced ham or sliced smoky links, stirring to combine fully.  Pour half of the pasta mixture into your prepped baking dish.  Top with 1-1/2 cups of grated cheeses, then top with the remaining pasta mixture.  Sprinkle with the remaining 1-1/2 cups of cheese and fried onions or bread crumbs.
8. Bake for 15-20 minutes, until the cheese is bubbly and lightly golden brown. Yum! Remove and let your Cheesy Delight rest for about 10 minutes before serving. 

This recipe will easily serve a dozen people!!  It is a great carry-in dish or great family gathering dish.  Or if you are like us, it is a fantastic dish-for-two with crazy leftovers!!!  Make it your own and enjoy!