Mac N Cheese

Genuine Homemade Mac Cheese

Genuine Homemade Mac Cheese

Ingredients

Makes 4 To 5 Servings

• vegetable oil spray for the pan
• salt for the pasta water
• ½ pound elbow macaroni
• 2 tablespoons butter
• 1½ tablespoons unbleached all-purpose flour
• heaping ¼ teaspoon salt
• 1 tablespoon dry mustard
• a big dash of cayenne pepper (up to 1/8 teaspoon)
• 2 cups milk
• 1 cup (packed) grated sharp cheddar cheese
• ½ cup grated parmesan cheese
• 2 slices whole wheat bread, toasted and crumbled

Method

1. Spray a 1-quart gratin dish or an 8-inch square baking pan with vegetable oil spray, and set aside
2. Set the oven rack on the highest rung that will fit your baking pan (this will help the top brown nicely) and preheat the oven to 350°f
3. Put a medium-sized pot of cold water to boil over high heat, and add a tablespoon of salt
4. Place a large colander in the sink
5. When the water boils, add the macaroni, keeping the heat high
6. Cook for the amount of time recommended on the package, tasting the macaroni toward the end of the suggested time to be sure it is not getting overcooked
7. When it is just tender enough to bite into comfortably but not yet mushy, dump the pasta-and-water into the colander
8. Run cold water over the pasta to bring it to room temperature so that it stops cooking
9. Shake to mostly drain (it’s okay to leave some water clinging)
10. Leave it in place-you’ll need it in just a few minutes
11. To make the cheese sauce, melt the butter over low heat, in the same pot you used to cook the macaroni
12. When the butter is melted, use a whisk to beat in the flour, salt, mustard, and cayenne
13. Keep whisking for a few seconds, until the mixture forms a thick paste
14. Then slowly drizzle in the milk, still vigorously whisking, so the sauce becomes smooth as the milk is incorporated
15. Keep cooking and stirring (switching from the whisk to a wooden spoon) for 2 to 3 minutes, or until the mixture is velvety, thick, and smooth
16. Sprinkle in about two-thirds each of the cheddar and the parmesan, and stir until the cheeses are fully blended in
17. Remove the pot from the heat
18. Add the cooked macaroni and the remaining cheddar to the cheese sauce
19. Stir until all the pasta is well coated
20. Transfer the mixture to the prepared baking pan, and top with the breadcrumbs and the remaining parmesan
21. Set the pan on a foil-lined baking tray to catch any drips, and bake, uncovered, for about 20 minutes, or until bubbly around the edges and crisp and golden on top
22. Serve hot