Mac n'Cheese Recipe
The ultimate comfort food. This is the real deal - rich, creamy deliciousness. Some people put bread crumbs on top before baking, and some even put potato chip crumbs on top. I guess you can do whatever you like - after all, it's your mac n' cheese. Sometimes you just want whatever your mom used to do... I guess that is the definition of comfort food.
This recipes adapted from Marian Burro's cookbook, Cooking For Comfort
(Simon & Schuster, 2003)
1 cup diced onions
2 tablespoons unsalted butter
2 tablespoons all-purposed flour
2 cups milk
1 tablespoon Dijon mustard
10 ounces extra-sharp aged white cheddar - grated
2 ounces extra-sharp aged white cheddar - grated
sea salt and freshly ground black pepper to taste
1/8 teaspoon ground nutmeg
1/4 to 1/2 teaspoon hot pepper sauce
8 ounces maccaroni or penne pasta
2 tablespoons grated Parmigiano-Reggiano
1. In a large saucepan, cook the onion over low heat in the melted butter until the onion is soft but not browned - 5-7 minuted. Stir in the the flour. Remove from the heat and whisk in the milk until thoroughly blended. Return to medium heat and cook, stirring, until the mixture begins to thicken. Remove from the heat and stir in the mustard and the 10 ounces of cheddar cheese, salt, pepper, nutmeg, and hot pepper sauce.
2. Meanwhile, cook the pasta according to package directions until al dente. Drain, but do not rinse. Stir immediately into the prepared cheese sauce until well blended. Adjust the seasonings.
3. Spoon the mixture into a 9x13 inch baking dish. Top with the remaining 2 ounce of cheddar and the Parmigiano-Reggiano.
4. Place the rack in the bottom third of oven. Preheat the oven to 400 degrees and bake for about 30 minutes, until the mixture is hot, bubbling throughout and golden.