This past week was a doozy. I worked Monday-Wednesday, plus prepping for the weekend craft show, which involved being up every night until at least 1 a.m. Because of course it did.
On Thanksgiving morning, I loaded into the show (a perk of working for local government is being able to get into all the buildings), then came home and made mac and cheese to take to Thanksgiving dinner at a friend's house.
I always bring the mac and cheese, and I always make it the way my mom made it. Because that was how I learned.
This year, I did it differently and made a roux and a proper cheese sauce (cheddar only this time, since it was a year drive; next time, I'll add gouda).
It came out of the oven with just enough crispy bits on top, and it smelled divine. It went over well, too. Even the family vegetarian's nose twitched, which I take as a compliment.
Recipe below, if anyone's interested.
*****
Stovetop-to-Oven Creamy Baked Mac and Cheese
Ingredients
For the Pasta
* 1 pound (450g) elbow macaroni or small shell pasta
* 1 tablespoon salt, for the boiling water
For the cheese sauce
* 4 tablespoons (1/2 stick) unsalted butter, plus extra for the baking dish
* 1/4 cup all-purpose flour
* 4 cups (32 fl oz) whole milk (do not use skim!)
* 1 teaspoon dry mustard powder (this won't make it taste like mustard, but it sharpens the cheese flavor)
* 1/2 teaspoon smoked paprika (optional, for depth)
* Salt and freshly ground black pepper to taste
* 1 pound (450g) mixed shredded cheese (see cheese recommendations below)
For the Topping (Optional)
* 2 tablespoons melted butter
* 1/2 cup panko breadcrumbs
* 2 tablespoons grated Parmesan cheese
Instructions
1. Prep and cook the pasta
* Preheat oven to 375°F (190°C).
* Bring a large pot of salted water to a rolling boil.
* Add the pasta and cook according to package directions, but stop cooking 1-2 minutes BEFORE it is fully al dente. It will continue to cook in the oven. Drain the pasta and set it aside. Do not rinse.
2. The Creamy Base (Melted Cheese & Milk)
* In a separate, heavy-bottomed pot or Dutch oven, pour in the 4 cups of whole milk.
* Over medium-low heat, gently warm the milk until steam just begins to rise. Do not boil.
* Gradually add 3/4 of the shredded cheese (3/4 pound) to the warm milk, stirring constantly with a whisk. This is where you achieve that wonderful, creamy melt.
* Continue stirring until the cheese is completely melted and the milk has transformed into a smooth, slightly thickened, cheesy base.
* Remove the pot from the heat and set aside.
3. Create the Roux and Combine
* In a medium saucepan, melt the 4 tablespoons of butter over medium heat.
* Once the butter is melted and foaming, whisk in the 1/4 cup of flour. Cook, stirring constantly, for 1-2 minutes until the mixture (the roux) is smooth and smells slightly nutty.
* Slowly pour the warm, cheesy milk mixture from Step 2 into the roux, whisking continuously to prevent lumps.
* Return the pan to medium heat. Bring the sauce to a gentle simmer, stirring frequently. The sauce should thicken considerably in 5-8 minutes. Once thickened, remove from the heat and stir in the dry mustard and smoked paprika (if using).
* Season generously with salt and pepper. Taste the sauce and adjust seasoning as needed—the salt is crucial for bringing out the cheese flavor.
4. Assemble and top
* Add the cooked, drained pasta to the pot with the cheese sauce and stir until everything is evenly coated.
* Lightly butter a 9x13 inch baking dish (or whatever size works for you).
* Pour the mac and cheese mixture into the prepared dish.
* Sprinkle the remaining 1/4 pound of shredded cheese evenly over the top.
* For the Optional Topping: sprinkle panko breadcrumbs and parmesan cheese over the top of the casserole to get crispy bits.
5. Bake
* Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the top is golden brown.
* Let the casserole rest for 5-10 minutes before serving. This helps the sauce set up nicely.
Cheese Recommendations
For the best flavor and melt, use a mix of the following:
Sharp Cheddar - 70%, classic savory flavor
Gouda or Gruyère - 30%, Excellent melting quality and a nutty, complex flavor.
Cream Cheese - 1-2 oz cubed (added with the shredded cheese) Ensures smooth and creamy final texture,/
1 comment:
This recipe is very similar to what I make. I use a recipe from the old Better Homes and Gardens cookbook. My mother always said that my father, who would eat anything, didn't like mac and cheese, but I'm convinced it's because he never had it from a recipe like this. What's not to love?
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