Macaroni & Cheese

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Caution: macaroni and cheese is not that appealing close up and under bright lighting.

If there is something every human should master, it’s a handmade macaroni and cheese. My general rules for a great mac are that it must:

– use a bechamel sauce base,
– have goat cheese for a little tanginess,
– have more than one kind of cheese,
– must have something of the onion family in it.

Now don’t get me wrong – I still buy Annie’s boxed mac ‘n cheese from time to time for Nevan – but if you’re going to make it from scratch, you may as well take your time and go for gold.

My method is a bit of combination of two of Martha Stewart’s mac ‘n cheese recipes from The Martha Stewart Living Cookbook, but mostly it’s the “Macaroni and Four Cheeses” recipe. Here is my little version with proportions halved from her recipes. Serves 5-6 people.

4.5 tbsp butter, plus extra for greasing casserole dish
2.5 cups milk
1/4 plus 1 tbsp all-purpose flour
1 tsp kosher salt
1/4 tsp freshly ground pepper
1/8 tsp cayenne pepper
1/8 tsp ground nutmeg
2 cups grated extra sharp or sharp cheddar
1/2 cup Gruyere, Parmesan, or Pecorino Romano cheese
10 scallions, white and pale green parts thinly sliced OR 1 leek, white part minced
5 oz goat cheese
1/2 -3/4 lb your favorite mac ‘n cheese pasta
1 cup panko (optionally, you can make your own buttered breadcrumbs)

Optional:
1/2 cup blanched broccoli, run under cold water and chopped
1/4 cup diced turkey ham or bacon, chopped

Preheat oven to 375F. Lightly butter a 1 1/2 quart casserole dish and set aside.

If you are using leeks instead of scallions, cook lightly in a little butter until soft and set aside. If using scallions, they do not need to be cooked.

Warm your milk in a small saucepan over medium low heat. Melt the butter in a large saucepan over medium heat. Gradually whisk in the flour and cook for 2 minutes, or until mixture is thick and smooth. Whisking constantly, gradually add the warm milk, allowing a portion to absorb before adding more. Cook over medium-low heat for 8-10 minutes, whisking occasionally.Remove the white sauce from heat, add salt, pepper, cayenne, and nutmeg.

While you are making the white sauce, boil your pasta half way in salted water, then rinse under cold water.

Gently stir in half of the cheeses into the white sauce. Fold in your scallions/leeks and optional broccoli and meat. Stir in the boiled pasta, then turn out into your prepared casserole dish. Crumble the remaining goat cheese over the top, sprinkle remaining grated cheeses, and cover with panko.

Bake for 30 minutes and serve hot.

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One thought on “Macaroni & Cheese

  1. Nothing better than a good homemade mac & cheese. I have tried many versions and I seem to love them all. Yours is being added to my list. Sounds awesome~

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