See Also: Casseroles · Cheese Dishes · Main Dishes
Macaroni and Cheese
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Cook and eat, or spread into a casserole dish and bake for a crispy topping. For a special taste treat, snip some sundried tomatoes or roasted red bell peppers into the sauce.
3/4 - 1 pound good quality macaroni or other tubular pasta
1 tablespoon salt
1/2 teaspoon oil
1/3 cup unsalted butter or extra virgin olive oil
1/3 cup all purpose unbleached flour
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground white peppercorns
1 teaspoon good quality dry mustard
2 cups milk
2 cups grated cheddar or Emmenthal, or Fontina cheese
Bring water to boil in a pasta cooker, then add the salt and oil. Bring back to a boil. Add the pasta, stir. When the water has come back to a full rolling boil, start timing according to the package directions, usually 10-12 minutes. When done, lift out of the pasta cooker to drain and dump the pasta into a large bowl or a 9 by 13 baking dish.
For the bechamel sauce: In a batter bowl, combine butter, flour, salt, pepper and dry mustard. Cook in microwave on high 30 seconds to melt the butter or to heat the oil. Whisk well, and then whisk in the milk. Cook 2 minutes, whisk well. Cook another 2-3 minutes, or until the mixture has thickened. Blend in the cheese to melt. Pour this over the pasta, and if everyone is ready to eat serve it right now. Otherwise, spread mixture into baking dish. Sprinkle with a little more grated cheese and bake at 375 degrees for about 20 minutes.
Recipe created 2004-02-09.
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