Homemade mac and cheese is an absolute cinch and calls for few ingredients. It also happens to be the absolute comfort food, I mean, do you really know a single person who doesn't like mac and cheese? And those that can't eat cheese don't count! Anyway, growing up, my dad did most of the cooking in our house and, side note, when he was in college he acquired the nickname "Mama OD." We'll come back to that. 

So, yes, my dad did most of the cooking and whenever my brother or I requested pasta with a cheese sauce, aka, mac and cheese, it was always made fresh, never from a box. I actually remember a time visiting a friend of mine, we were probably about eight or so, and her mom made Velveeta mac and cheese. I seriously thought it was the biggest treat and most delicious dinner ever with the small shell noodles and neon orange cheese sauce. 

Anyway, my dad's version was/is heavy with the Parmesan. If there is one item that is always stocked in my parent's fridge, it's a wedge of fresh Parmesan cheese. So, naturally, that's what my dad would mostly use in his version. What's so great about mac and cheese is that you can just use whatever cheese you have lying around at home, however in this case today I used Parmesan and a sharp cheddar. 

First, boil your desired pasta shape and make sure to only par-cook the pasta because when you bake it in the oven it will cook more. Since I like pasta al dente, I tend to cook mine only about half the time it would generally remain in the pot. Pour the pasta into a ceramic or glass baking dish and set aside. Next you are going to want to make a roux, which is essentially a paste made from cooked butter and flour. This is going to thicken the milk-based cheese sauce. After the roux has formed, slowly add in the milk, whisking constantly. This prevents clumps from forming. Once all the milk is in, then goes the cheese of choice, again whisking constantly. Once all the cheese has melted, taste the sauce and see if it needs more cheese. If not you're basically done! Simply pour over pasta and bake! You may noticed that I chose not to add bread crumbs on top of the mac and cheese. Simply a personal preference, if you like breadcrumbs atop yours, feel free to add.

Mama OD's Parmesan Mac and Cheese

1 pound pasta, cooked

2 tablespoons butter

4 tablespoons flour

2 cups whole milk

1 cup sharp cheddar

1 cup Parmesan

Pour cooked pasta into baking dish. Set aside.

Preheat oven to 375°F. Melt butter in medium pot over medium-low heat. Add flour and whisk together, about 2 minutes. Slowly pour in milk 1/4 cup at a time, whisking constantly until throughly blended. Sauce should have thickened. Add cheese, mix until cheese has completely melted. Pour over pasta and bake until golden brown and bubbling, about 20 minutes.