Mac & Cheese
Ingredients
- 1 cup each favorite cheeses (cheddar, Swiss, mozzarella, asiago, bleu)
- ½ quart milk
- 3 tbsp flour
- 5-6 tbsp unsalted butter
- ¼ tsp nutmeg (optional)
- salt & pepper to taste
- ½ lb cooked pasta (suggestion: orecchiette)
How-to
Prepare the Milk
- Preheat oven to 400º
- In a pot, heat the milk and season with salt to taste
Make the Roux
- In a separate pot, slowly melt 3 tbsp unsalted butter
- Whisk 3 tbsp flour gradually into melted butter to form a paste. Don't add too much flour at once or flour will burn
Make the Béchamel Sauce*
- Add hot roux to hot milk and whisk together
- Add 1-2 tbsp butter
- Gradually add in cheese
- Add ¼ tsp nutmeg (optional)
- Gently fold in cooked pasta
Bake & Broil the Mac & Cheese
- Pour mixture into ramekins or casserole dish. Before you put the dish in the oven, place on cookie sheet or other vessel to prevent mess in your oven from boil-over
- Top with additional cheese if you like
- Bake 15 minutes
- Broil briefly (keep an eye on it) for a brown and crispy top
*Note: The Béchamel Sauce (Cheese Sauce) will keep 2-3 weeks in the refrigerator