Wednesday, May 19, 2010

Creamy Mac & Cheese

I usually make a Baked Macaroni and Cheese, but I wanted a good old-fashioned creamy macaroni and cheese recipe. So, last night, I made a new recipe from The Cooking Photographer. Now, you may remember my last disaster based on a recipe from the site, but that was all my error and not the recipe/website. Plus, it was dessert. I'm incapable of making desserts. Regardless, this time was a success! Plus, specialty cheese was on sale this week so I got some great extra-sharp cheddar cheese for not a lot of money. The rest of the items I had in the pantry so it was a relatively inexpensive dinner (and lunch for the next week). Below is the recipe from the website in case you don't want to click the link. Please note that the photo above is NOT of this recipe, but it was a close approximation. My macaroni & cheese, even with bright orange cheese, came out light yellow. Also, I used cavatappi for something different.

Creamy Macaroni & Cheese
Use flavorful, good quality cheese in this pasta. It makes all the difference.

1 pound good quality sharp cheddar or vintage white cheddar
6 tablespoons unsalted butter
3 & 6 tablespoons unbleached flour, divided
1 teaspoon salt
3 cups milk
Lots of freshly cracked pepper
1 pound macaroni, cappelletti, or other pasta of choice
Salted pasta water

1. Begin boiling the water and cooking the pasta according to package directions in heavily salted water. Meanwhile, grate the cheese and toss with 3 tablespoons flour. Set aside.

2. In a large pot melt the butter over medium to medium high heat. Stir in 6 tablespoons flour (1/4 cup plus 2 tablespoons to make it easy), and salt. Cook until golden stirring frequently. Very slowly pour in the milk stirring completely into the flour as you go so lumps don’t form. Add lots of freshly cracked pepper and stir the mixture constantly until thickened. Turn off the heat and add the cheese. Stir until melted.

3. Set aside about a cup of reserved pasta water. Drain the pasta and add it to the cheese mixture. Stir gently to combine. Add pasta water as needed to make creamy.


MrsErinS said...

I'm the opposite...we usually make stovetop mac and cheese. I made Alton Brown's baked mac and cheese over the weekend though and it was so yummy :) Basically, I'll take mac and cheese in any form.