Homemade Mac & Cheese : Just Do It

This past weekend I worked a catering event in West Haven for a bunch of people around college age. One of the few things made for this event was homemade baked mac and cheese. It was a huge hit. I thought this topic would be a great starting out point for a first blog entry because of the simplicity of the recipe plus the fact that baked mac and cheese is a very common and effective comfort food.

For this recipe you will need:

• 1 lbs Elbow macaroni
• 1 tsp Dry mustard
• A dash or two of Tobasco Sauce
• 1 lbs Grated cheddar cheese
• Bread crumbs (as needed)
• Dash of Paprika
• 1 qt Bechamel Sauce (recipe below)

Bechamel Recipe:

You will need:

• 2 oz Clarified butter or canola oil
• 2 oz Bread or all purpose flour
• 1 qt. Milk
• 1 Bay leaf
• 1 Small peeled whole onion
• 2 whole cloves
• Salt, nutmeg, and white pepper to taste

1. Heat the butter or oil in a heavy saucepot over low heat.
2. Slowly add the flour to the oil and stir to make a white roux
3. Gradually add the milk to the beat while whisking contantly
4. Bring sauce to a boil while still stirring and then reduce the heat to a simmer
5. Cut the onion into four pieces. Take one 1/4 of the onion and attach the bay leaf to it by using the whole cloves as push pins
6. Let simmer for a minimum of 15 minutes stirring occasionally. 30 minutes or more is preferable. You will know it is done when the sauce will evenly coat the back of a spoon.
7. Season lightly with salt, white pepper, and nutmeg
8. Keep warm

Macaroni recipe

1. Cook the macaroni in hot water, drain, and rinse in cold water
2. Add the dry mustard and tobasco sauce to the bechemel
3. Mix the macaroni with the cheddar cheese and combine it with the bechemel
4. Pour macaroni and cheese into a deep, buttered, oven safe pan or dish. Sprinkle with breadcrumbs and paprika.
5. Bake at 350 F until a nice golden brown crust has formed. This should take about 20 to 30 minutes