(One of) My Mac and Cheese
This is “one” of my mac and cheeses because every time I make it, it is different. I usually just open my cheese drawer and take out whatever cheese is in there and looks like it would taste good together. Use this recipe as a kind of Mac and Cheese template to add or subtract whatever kind of cheese you like and go from there.
Also, if you prefer a more creamy mac, skip Step 1, in Step 2, put your noodles into a large serving bowl rather than a baker pan, and stop at Step 8 and serve. (No bread crumb topping). If you prefer crispy edges and a drier mac, make the recipe as written.
Servings: 10-12
Ingredients:
2 lbs. cavatappi or other small noodle
Olive Oil
3 6-8 oz. pkgs. Gruyere cheese
1 6-8 oz. pkg. sharp white cheddar cheese
8 oz. tub + ¼ c. grated Parmesan cheese, divided
10 T. + 2 T. butter, divided
10 T. flour
10 C. milk,
¼ c. dry sherry
Salt and pepper to taste
½ C. bread crumbs
Chef's Tip: Packaged, pre-grated cheese is coated with potato and tapioca starch, as well as some chemicals that keep it from clumping. I think it is fine to use it, because grating 3 pounds of cheese is no ones idea of fun, but if you want the best flavor, use your food processor or even blender to chop your cheese up small enough that it melts quickly in the warm milk.
Tip 2: If you warm the milk, either on the stovetop or in the microwave, so that it is not cold, Step 5 will go much faster.
Instructions:
1. Preheat oven to 350 degrees
2. Cook pasta according to package direction.
3. While pasta is cooking grate cheese.
4. When pasta is finished cooking, drain, and toss with olive oil to keep from becoming sticky. Put noodles into one large (4 quart) baking dish, or divide into two smaller baking dishes.
4. In an (at least) 4 quart stock pot, over medium low heat, melt 10 T. butter and flour together to form a roux. Cook for 2 minutes.
5. Increase the temperature to medium high and add milk all at once, stirring to combine. You may need a whisk to get a smooth consistency.
6. Cook, stirring fairly constantly, until the mixture comes to a boil and begins to thicken, about 8-10 minutes. Quickly reduce heat to medium to prevent boiling over.
7. Add sherry and cook for 2 more minutes, stirring frequently.
8. Remove from heat and add cheese, except for the ¼ c. Parmesan, and stir until the cheese is melted. Pour over noodles. Gently fold the sauce into noodles until they are covered and the sauce is evenly distributed.
9. Melt the 2 T. butter in a small dish. Add bread crumbs and ¼ c. Parmesan and mix to combine. Sprinkle on noodle mixture.
10. Bake covered, for 25 minutes or until bubbly.
11. Remove foil and increase oven temperature to broil, and move noodles closer to broiling unit and broil for 5 minutes, until bread crumbs start to brown.
12. Allow to cool for 5 minutes before serving.