Homemade Einkorn Macaroni and Cheese
While I love tantalizing my tastebuds with new and adventurous cuisine, there is nothing like the basics. This homemade mac n' cheese is so easy to make but tastes like restaurant quality.
Ingredients
- 2 Tbsp Butter unsalted
- 1 tsp Salt Redmond's Real Salt
- 2 Tbsp Einkorn Flour
- ½ tsp Garlic Powder
- ¼ tsp Onion Powder
- ¼ tsp Turmeric optional for color
- ½ tsp Paprika optional for color
- 1 cup Milk I use raw, whole milk
- ¼ cup Sour Cream
- 2 cups (8oz) Cheese shredded sharp cheddar is our favorite
- 1 box Elbow pasta noodles jovial
Instructions
- In a medium pot of boiling water cook your 1 box Elbow pasta noodles according to the instructions.
- While that is cooking, in another large pot, melt down the 2 Tbsp Butter.
- Once melted, add 2 Tbsp Einkorn Flour, 1 tsp Salt, ½ tsp Garlic Powder, ¼ tsp Onion Powder, ¼ tsp Turmeric, and ½ tsp Paprika to make a roux. (A roux is the thickening agent that is used in sauces - it is simply mixing flour and fat together)
- Then pour in the 1 cup Milk and combine thoroughly.
- Once combined, add the ¼ cup Sour Cream.
- You will whisk for about 5 minutes on medium heat. Being sure to not let the sauce boil, you are working to thicken the sauce so that it will easily coat the back of a spoon.
- At this point lower the heat to medium low and add the 2 cups (8oz) Cheese. Whisk until the cheese has melted and the sauce is smooth.
- At this point taste your sauce and add more salt if needed.
- Next drain your cooked pasta and pour the noodles into the cheese sauce and mix until all the pasta noodles are evenly coated.
- Let cool for 2-3 minutes then serve!
Notes
You can use flour instead of cornstarch, however, if you have leftovers it will be a bit more clumpy and less saucy when you reheat it.
Tried this recipe?Let us know how it was!