Ok, are we all ready for this? I am about to devulge my recipe for everyone’s favorite comfort food…MAC N’ CHEESE! I have been saying it all along, there’s no need for KD when you can make the real stuff in the same amount of time it takes for the water to boil and the pasta to cook. Make a big batch and you can freeze the leftovers. If you are cooking for one, like me, individually portion them so you have a grab and go meal.
|I know, I know, this is clearly penne, not macaroni!
-2 tbsp butter
-2 tbsp flour
-2 cups milk
-pinch of nutmeg
-a few drops of Worcestershire (I didn’t have any so I resorted to soy sauce-honestly you don’t use much!)
-1 tsp of dijon mustard
-1-2 cups of grated cheese, depending on how cheesy you like it (I used a combination of cheddar, mozarella and gruyere)
-salt and pepper to taste
-3/4 pound of pasta (classic macaroni, penne, cavatappi, fusili)
First, put a pot of water on to boil (for the pasta). In a medium saucepan, melt the butter and flour over medium heat.
Whisk to form a paste of sorts (the fancy French term for this is a roux).
Once it smells fragrant and nutty, gradually pour in your milk, whisking constantly (you don’t want any lumps). Continue cooking until it thickens. You can turn the heat up to quicken the process, just remember to keep whisking. You will know it’s ready because it will be…well…thick. How ironic?
Add all of the seasonings (nutmeg, worcestershire or soy sayce, dijon, S&P) and the cheese.
If you hadn’t already figured it out, whenever your water started boiling for the pasta, you should have dumped in a ton of salt and then cooked it. Don’t become to preoccupied with your “cheese” and forget about the “macaroni”!
Then toss everything together (try not to spend too long admiring your creation!). Serve as is (I often do this because I don’t have the patience to wait any longer) or pour the mixture into a oven-proof dish of some sort, top with bread crumbs or more cheese and bake in a 350 F oven until golden and bubbly (20-25 minutes).
This is probably the easiest recipe in my repetoire but everyone loves you when you make it for them!