Macaroni & Cheese
One of my favorite comfort foods is Macaroni & Cheese, homemade obviously. My favorite recipe, and I have tried a few is Martha Stewart’s version. I was reading this article on addictive mac & cheese and want to test out these other versions, but in the meantime I made Martha’s again.
Ingredients & Directions:
- 6 T Butter
- 5 1/2 C Milk
- 1/2 C Flour
- 2 tsp Salt
- 1/4 tsp Nutmeg
- 1/4 tsp Black Pepper
- 1/4 tsp Cayenne Pepper
- 4 1/2 C (about 18 ounces) Grated Sharp Cheddar
- 1 1/4 C (about 5 ounces) Grated Pecorino Romano
- 1lb Pasta
- Panko, for topping. (check out original recipe for Martha’s topping)
Grate all of your cheese in advance.
In a medium saucepan set over medium heat, heat milk. Melt 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.
Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, and cheese. Set cheese sauce aside.
Boil pasta according to directions or preference. Stir macaroni into the reserved cheese sauce. Pour the mixture into the prepared casserole dish. Scatter panko over the top.
Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.
I served it as a side dish with some steak tips and a small Greek salad (not pictured because I ate it). Next time I am thinking of making a mac & cheese bar so I can add different things (bacon, lobster, caramelized onions) to each small serving. I can’t wait.
(Steven)
