As a girl, I made macaroni and cheese using a recipe in one of my mother’s cookbooks. For most of my adult life, I continued to make that recipe that I learned as a child. About nine years ago, I started working at a restaurant that was known for their mac & cheese. I started experimenting to emulate that recipe.
When my youngest son moved into his own apartment last summer, the only thing he wanted was macaroni and cheese. He asked me to make the dish that he ate while he was growing up. I was so happy to find out that he preferred my macaroni to the “famous” version.
Macaroni and Cheese
16 ounces macaroni, elbows or small shells
16 ounces sharp cheddar cheese, plus some for topping
2 tablespoons butter
1/4 cup flour
1 1/4 cup cream
1 teaspoon yellow mustard
I recently made this recipe with rigatoni. I did not realize that we were out of elbow macaroni ahead of time, so I had to make do with what I had. While other types of pasta will work, I prefer to use elbows or small shells. I started by cooking the pasta in water, salty like the sea, according to the package directions.
While the pasta cooked, I set the oven to 375-degrees and grated the cheese. I like the bite of sharp cheddar, but have also been known to use a mixture of cheddar, Colby and parmesan. This time I used white cheddar, but while the flavor was just as good, I prefer the vibrant color contrast with yellow cheddar. When the pasta was al dente, firm to the bite, I drained it in a colander and returned it to the pan. I added the grated cheese, reserving enough to cover the top, and stirred it together.
Next, I melted two tablespoons of butter in a small saucepan. I added the flour, whisking it with the butter, and cooked it for a few minutes to get rid of the raw flour flavor. I added the cream, all at once, and continued whisking until the mixture thickened. The original recipe called for milk, which is fine, but I prefer the richness from the cream.
I poured the sauce over the pasta. I added a teaspoon of yellow mustard and stirred everything together. I poured the pasta into a casserole dish and put it in the oven. After 20 minutes, I sprinkled the rest of the cheese on top and put it back in the oven for another 10 minutes, until the cheese melted and just started to brown.
If I am feeling particularly fancy, I may drizzle a touch of white truffle oil over the macaroni and cheese before I serve it. Keep in mind, though, a little truffle oil goes a long way. Be careful not to overdo it.
The recipe can easily be amped up for a big crowd or pared down for just a few people, just adjust the amount of cheese to the amount of pasta used, ounce for ounce. This was the first time I have cut this recipe in half and found that there was a little too much of the white sauce. I will cut that in half as well the next time. For larger portions, there is no need to increase the amount of the sauce.
I really need to remember to eat before I read your food posts!