More Macaroni and Cheese, Please

This is an easy, straight-forward, classic Macaroni and Cheese recipe. There’s nothing fancy about it, even though for a quick moment I considered using an ‘upscale’ cheese. The thought was quickly dismissed. Don’t get me wrong I love a fancy mac ‘n’ cheese. But sometimes I crave simple satisfaction. This is a mac ‘n’ cheese my mother would make; homey, comforting and totally unpretentious. The kind your kids will love and ask for seconds. And then beg you to make again.

I want to pass on a secret for making the best mac and cheese that I learned from my Mom. Instead of mixing the pasta into the cheese sauce she pours it over top of the pasta right in the pan. I don’t know the science behind it but I can say firsthand that it works for producing an extra creamy pasta sauce. I really love a good, extra sharp cheddar for this. Freshly shredded please, not bagged, because it doesn’t melt as smooth or as creamy.

Macaroni & Cheese

(adapted from Betty Crocker)

8 ounces uncooked Elbow Pasta

1/4 cup Butter + 1 tablespoon

1/4 cup All-Purpose Flour

3/4 teaspoon Sea or Kosher Salt

1/4 teaspoon Black Pepper

1/2 teaspoon Ground Mustard

1/2 teaspoon Worcestshire Sauce

1 teaspoon Dijon Mustard

2 + 1/2 cup Milk

3 cups Shredded Extra Sharp Cheddar Cheese, 1/2 cup set aside for topping (12 ounces)

1/3 cup Cornflake crumbs

1. Heat oven to 350 degrees. Grease a 2-quart or 8×8-inch casserole pan.

2. Cook and drain elbows to al dente according to package directions. Pour into casserole pan and toss with a tablespoon of butter.

3. Meanwhile in a medium saucepan melt butter over low heat; whisk in flour, salt, pepper, both mustards, and Worcestershire. Cook over low heat, whisking

constantly until the mixture is smooth and bubbly. Slowly whisk in milk and heat to boiling whisking continuously. Boil for one minute and stir in cheese. Stir

until all the cheese is melted. Remove from heat.

4. Pour evenly over the top of the elbows. Sprinkle with 1/2 cup cheese set aside, and then with the crumbs.

5. Bake uncovered 20-25 minutes until bubbly and golden.

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