Mac and Cheese
We are now almost halfway through our alphabetical pasta journey, so let’s keep things rolling with the next letter, M. Fortunately for me, there are many options for ingredients and meals to choose from.
Manicotti, marinara sauce, Manchego cheddar, Munster cheese, macarons…not related to pasta but still great.
However, I’ve decided to stick with more of a classic American dish with the ever beloved macaroni and cheese. There are few things not to love about those soft bits of pasta suspended in a creamy, cheesy sauce and, in some cases, a bit of crunchy breadcrumbs on top.
The mac and cheese recipe I’m about to share is a bit special for me as it’s the recipe that I made for my family for Thanksgiving. My sister is a vegetarian but requested that I make mac and cheese for her, so I thought I’d share that recipe here.
Serves 8-10
1 pound Fusili or any small pasta shape
Salt
6 tbsp unsalted butter, plus more for greasing the pan
4 tbsp flour
2 cups whole milk
Freshly ground black pepper
2 tsp mustard powder
2 tsp freshly grated nutmeg
8 oz shredded white cheddar cheese
8 oz shredded gruyere cheese
8 oz shredded Monterey jack cheese
1 cup Panko breadcrumbs
1 cup freshly grated parmesan cheese
Bring a large pot of salted water to a boil and preheat the oven to 350 F/180 C. Add the pasta, then cook for about 6-8 minutes, or until slightly under al dente. Drain and set aside.
While the pasta cooks, melt 4 tbsp of butter in a medium saucepan until it starts fizzing. Add the flour, then cook for about a minute, or until it looks like a paste. Slowly add the milk, stopping now and then to whisk out the lumps, then bring it to a simmer and let the sauce cook for about 5 minutes, or until it starts to thicken.
Season the sauce with salt, pepper, mustard powder and nutmeg. Add the cheese, one handful at a time and whisking until smooth after each addition, then whisk until the cheese is melted and a smooth sauce forms. Stir in the pasta, then dump into a buttered 9x13 baking pan.
Melt the remaining 2 tbsp of butter, then stir in the breadcrumbs and parmesan until moistened. Sprinkle that on top of the pasta in an even layer, then bake for 25-30 minutes, or until the top is golden and the bottom is bubbly.
