Our Version of Mac ‘N’ Cheese

I learned to make macaroni and cheese from my mom.  This recipe is hers and while I do modify it from time to time with different cheeses & other seasoning, what remains the same is the use of besciamella and buttered bread crumbs.  This recipe is for 2, but is easily doubled or quadrupled if necessary.

Ingredients:

1/2 lb. short macaroni (elbows, penne, rigatoni, etc.)

2 cups of milk

3 tbs. butter

1/2 lb. cheddar cheese (I’ve also used goat, blue, fontina, and other cheeses with fantastic results)

4 tbs. flour

1 tbs.Worchestershire sauce

1 tbs. Paprika or ground red chile

1/2 to 1 tsp. salt (taste first)

Cracked black pepper

1/2 cup bread crumbs (I usually use panko) toasted in 1-2tbs. butter

Method:

Preheat the oven to 350F.  Cook the macaroni in salted water very al dente’; rinse under cold water to stop the cooking, drain and set aside.  They will finish cooking in the oven with the cheese sauce.

Melt the butter in a saute’ pan; whisk the flour in to the butter and saute for 3-5 minutes on medium heat.  reduce heat to low and slowly add the milk whisking to incorporate.  Add the worchestershire, the paprika or chile powder, salt, and pepper and continue to whisk until the milk begins to thicken.  You may need to add a bit more milk to thin the sauce if it gets too thick (If we have it, I’ll add buttermilk for the extra tang).  Cut the cheese into small blocks or grate it and add to the sauce.  Simmer on low; stirring occasionally until the cheese is melted.  Toss the macaroni with the sauce and pour into a buttered/oiled baking dish; top with the toasted breadcrumbs and bake in the oven for 30 minutes or until the sauce bubbles and the breadcrumbs are browned.  Serve immediately!