Mac and Cheese, My Way

It has been a very rainy, gloomy weekend here in Chicago.  As I'm writing this, I'm watching the second round of dark, stormy clouds roll into downtown.  Gross.  However, it is perfect weather for curling up on the couch with a soft blanket, some fuzzy slippers, a Law and Order: SVU marathon, and one of my favorite comfort food classics: macaroni and cheese!  I have tried many variations on this classic rainy-day-repas in an effort to suit my own palate and that of my rather particular boyfriend.  I've tried recipes with bacon, garlic, fresh thyme, homemade croutons, and pretty much every kind of cheese Trader Joe's has to offer.  But I always come back to the same recipe - sharp cheddar cheese, gruyere, and a delightful combination of freshly grated nutmeg and a healthy dose of cayenne pepper.  I'm telling you, something magical happens when you put this exact combination of ingredients together and toss it with elbow macaroni!  Delish!  And for that reason, the recipe that follows is without a doubt...

My Favorite Macaroni and Cheese

(Makes about 8 luscious servings)

1 lb. elbow pasta (or your favorite pasta shape)

1/2 cup + 2 TBSP unsalted butter

1/2 cup flour

2 cups whole milk

2 tsp. kosher salt

1/4 tsp. nutmeg

1/2 tsp. cayenne pepper

A couple pinches black pepper

2 cups gruyere, grated

3 cups sharp cheddar, grated

2/3 cup panko breadcrumbs

2 TBSP grated parmesan cheese

Preheat the oven to 350 degrees and bring a large pot of salted water to a boil.  Once the water comes to a boil, add the pasta and cook until just shy of al dente (take a minute or two off the cooking time listed on the box).  Drain the cooked pasta and set aside.

In a medium saucepan, melt 1/2 cup of butter over medium heat.  Once the butter has melted, whisk in the flour to form a roux.  Cook the roux for a couple minutes, whisking constantly.

Slowly add the milk to the roux, whisking to combine.  Add the milk gradually and make sure you whisk the mixture very well with each addition, this will ensure that you don't end up with a lumpy bechamel.  No one likes a lumpy bechamel!  Once all the milk has been added to the roux, continue to heat the bechamel over medium heat.  The bechamel is done when it is thick enough to coat the back of a spoon.  Once your bechamel is nice and thick, reduce the heat to low and whisk in the salt, nutmeg, cayenne, and black pepper.  Add the grated gruyere and cheddar cheeses a little bit at a time, stirring until they melt into the sauce.  Once all the cheese has melted in there, you're ready to rock!

Liquid gold

Mix that glorious cheese sauce with the cooked pasta, making sure each little elbow gets thoroughly coated.  Next, pour the mac and cheesy goodness into a 13" x 9" baking dish in an even layer.  Cover the dish tightly with aluminum foil and pop it in the oven for 20 minutes.

Meanwhile, melt the remaining 2 tablespoons of butter in a small saute pan.  Once the butter is melted, add the panko breadcrumbs and toss to coat.  This step ensures that those breadcrumbs will get nice and brown and crispy.  After the macaroni and cheese has baked for 20 minutes, take it out of the oven and remove the foil.  Sprinkle the butter-coated breadcrumbs and grated parmesan cheese over the macaroni and cheese.  Pop the macaroni and cheese back in the oven, uncovered, for 15 more minutes, or until the topping is golden brown. 

That could turn just about any rainy day around!