Macaroni and cheese

One of the ultimate comfort foods for winter. Simple to make and reheat. Serve it directly from the pan or bake it in a casserole with a layer of buttery breadcrumbs on top. This is a great lunch dish or a side dish for dinner.

  
    Recipe serves
    Active time
    Total time
  
    4 people
    40m
    40m

  
    Special equipment needed
  
    Large pot for cooking pasta
  
    Colander
  
    Whisk

  
    Ingredients
  
    2 1/2 cups elbow macaroni
  
    1 tablespoon salt
  
    4 tablespoons butter
  
    4 tablespoons flour
  
    2 cups milk or stock
  
    1 cup grated cheese
  
    a sprinkle of paprika
  
    salt, pepper

Terminology
• Roux: the butter and flour mixture
• Béchamel sauce:the roux with added liquid
• Mornay sauce: the Béchamel sauce with added cheese

Instructions
• Bring a large pan of water to a boil. Once it is boiling, add the salt.
• Add the pasta and cook until al dente, about 8-10 minutes. Drain and return the pasta to the pan, reserving a little of the cooking water. If the sauce isn’t ready, stir in a little of the cooking water or olive oil to keep the pasta from sticking.
• While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the flour and whisk. Cook for 2-3 minutes without letting it burn. This is called a roux.
• Gradually add the milk or stock to the roux, whisking constantly to remove any lumps. In about 5 minutes, the sauce should thicken. This is your Béchamel sauce. Add the cheese. Stir until melted. Add the paprika. Taste and season with salt and pepper. This is your Mornay sauce.
• Add the sauce to the pasta and stir gently to coat it thoroughly.
• At this point, you can serve the pasta or put it into a casserole to be cooked. Bake in a 375º preheated oven for 20 minutes.

  
    Variations
  
    • Add frozen peas to the pasta water 1 minute before draining.
  
    • Add cooked chicken, turkey, or ham to the pasta when you add the cheese sauce. Heat until warmed through.
  
    • In a small skillet, melt 2 tablespoons of butter and add 1 cup of breadcrumbs. Stir to thoroughly coat. Cook until warm. Add to the top of the casserole before baking.
  
    • Experiment with different types of cheese. Cheddar, Gruyère, or add some blue cheese.
  
    • Add chopped roasted red bell peppers for color or sautéed onions for more flavor.

  
    Storage
  
    • This can be made ahead, cooled, covered, and refrigerated. Reheat in a 375º oven for 30 minutes.
  
    • Store any leftovers in the refrigerator. Gently reheat.

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