OBC Mac & Cheese Recipe

On Sunday, January 10 I threw myself a birthday party - but not just any birthday Party -
a ZOOM Virtual Cooking Experience!

I walked some of the most special people in my life through my favourite make-at-home birthday dinner
- Creamy Mac & Cheese!

This is a super basic, tried & true recipe, but of course you can make it your own!  Check out how you can personalize this for yourself to turn this same recipe concept into your new signature dish!

For those of you that were able to join live that day - thank you for making it such a fun and memorable event. 
And, for those of you jumping on now to check out this recipe - I appreciate you for being here!

I hope you LOVE your finished product and
​would encourage you to share your photos and
tag me @oneblondechef when you do! 

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So, let's get cooking!

INGREDIENTS

For the Pasta: 

• 12 cups water
• ​3 - 4 tbsp of kosher salt 
• 4 cups dried macaroni 
• 2 tbsp olive oil
• (Optional) 1 clove garlic, pressed or minced
• + SAVE 1 Cup Pasta Water

For the Sauce: 

• 3 tbsp butter 
• 3 tbsp all-purpose flour
• 1 - 2 clove(s) garlic, pressed or minced
• 2 - 3 cups 2% milk
• 1 tbsp dijon mustard
• 1 tsp paprika
• 1 tsp onion powder
• 2 1/2 cups shredded aged
• cheddar cheese
• Salt & Pepper to taste
• + Up to 1 cup of pasta water

For the Toppings: 

• 1 cup panko breadcrumbs
• OPTIONAL:  ½ cup grated parmesan cheese
• 3 tbsp fresh parsley, finely chopped
• 2 tbsp melted butter
• 1 clove garlic, pressed or minced
• ½ tsp dried red chili
• Salt & Pepper to taste
• OPTIONAL: Sliced Tomato or cherry tomatoes

DIRECTIONS

1. Combine water & salt and get your water boiling! When your water is boiling, add in your pasta and cook for the recommended cooking time, until perfectly al dente!
   
2. Next, get your sauce ingredients measured and ready, including, grating all of that cheese!   
   
3. ​Once your pasta is cooked, remove 1 cup of pasta water and set aside. Then, drain your pasta in a strainer. While your pasta is in the strainer, drizzle with olive oil & garlic. Toss, and set aside. 
   
4. In the same pan, over medium heat, add in butter, garlic & flour. Whisk to combine for about 90 seconds. Then, start adding in your milk (½ cup at a time) until you reach about 2 cups of milk. Allow your sauce to have a few minutes to bubble and combine to the perfect consistency.
   
5. Add in ½ cup of the pasta water, dijon mustard and any seasonings. Whisk to combine.
   
6. Add cheese and stir until combined. Remove from heat, and add in your pasta. Toss all the pasta in the sauce, and set aside!
   
7. Now, turn on your oven to preheat to 375°F.
   
8. Finally, create your topping by combining all of the ingredients in a small bowl.
   
9. Portion out your Mac & Cheese mixture into your baking dish(es) & top with your panko mixture!
   
10. Bake for about 25-minutes until warmed through the middle, and slightly crunchy on top!

OBC TIP: Save the topping until you’re ready to bake! This topping can stay in the fridge or freezer until you’re ready to use! Baking from the fridge, you’ll likely need closer to 45 minutes, and if you’re cooking from frozen it will likely take close to 1.5 hours! From frozen, you’ll want to cook covered in foil for the first hour, add the topping and then finish baking uncovered for about 30 minutes!

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Now, make It Your Own!

As mentioned, this is a basic recipe that allows you to get the technique of the Roux and the Mac & Cheese itself. Then, you can take this and make it your own with different short pasta shapes, add-ins, toppings and of course by selecting and combining different cheeses!

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Your Feedback is Welcomed!

For those of you that did join us live - if you could take a few minutes to provide any feedback about the overall experience - right from the Get Ready Guide, to the Virtual Experience and this Post Experience Recipe Book, I'd really appreciate it! 

Please click here to provide some feedback: https://forms.gle/GSPrVfhyNS1tvPfQ9

Thank you so much for a great party and such a positive start to 2021!
​You guys are the best! 
​Cheers, Gillian