Creamy Mac-n-Cheese

It’s macaroni and cheese weather, people! You can get the boxed stuff of course, but there’s nothing like a tray of homemade mac-n-cheese bubbling in the oven. It’s really not that difficult to make, and it’s fairly economical. You can use any number of cheeses to make your sauce and you can mix them and match them depending on your budget or tastes. The same goes for pasta. Elbow macaroni is of course a classic choice, but you can use just about any shape you like (we picked Gemelli for this recipe). Stop in to Spread and we can help you pick out some cheese. We even have the pasta.

Ready to warm up with some creamy, cheesy, goodness? Let’s begin.

Ingredients

  • 2 Tbs. Butter, plus 2 Tbs. for breadcrumbs

  • 3 Tbs. All-purpose flour

  • 2 C. Whole milk

  • 1 C. Gruyere cheese, grated (a little bit more is fine, measurement doesn’t need to be exact here)

  • A few dashes of Tabasco Sauce (or whatever your favorite hot sauce is)

  • A pinch of nutmeg

  • 1 Tsp. Dijon mustard

  • A few dashes of Worcestershire sauce

  • Salt and pepper to taste

  • 1 Lb. Pasta (your choice!)

  • 1/2 C. Breadcrumbs

Instructions

  • Pre-heat oven to 350 degrees.

  • On medium low heat, melt 2 tablespoons of butter in a saucepan, and add flour.

  • Whisk vigorously until butter and flour are well blended (1 to 3 minutes). We’re looking for a blonde roux here, which will start to take on a nutty smell.

  • Add the milk while whisking to ensure there are no clumps of roux. Let it simmer for about 10 to 15 minutes, whisking occasionally until it starts to thicken. (Add additional flour if needed to thicken the sauce. The consistency should be like a bisque.)

  • Once thickened, turn the heat off and add the cheese. Whisk until the cheese is incorporated and fully melted.

  • Add the tabasco sauce, nutmeg, mustard, Worcestershire sauce, salt and pepper. Whisk to combine and taste. Adjust seasonings accordingly.

  • Sauce should be glossy and smooth. Set aside.

  • Bring a pot of salted water to a boil and cook pasta, stirring occasionally, until it’s almost completely cooked through.

  • While the pasta is cooking, melt the remaining 2 tablespoons of butter in a saute pan and add the breadcrumbs along with a pinch of salt and pepper. Stir frequently with a wooden spoon or spatula until they are nicely golden brown and toasted. Set aside.

  • When pasta is cooked, drain and pour back into the pot; then add the sauce and mix well to ensure the pasta and sauce are evenly combined.

  • Pour mac-n-cheese into a greased baking dish and top with toasted breadcrumbs.

  • Bake in oven for approximately 20 minutes.

Serve hot.

Serves 4

-Nancy ❤️🧀

PastaJamie Tomassetticomfort food, mac-n-cheese, gruyere, melting cheeseComment