Baby it’s cold outside!
Clear, crisp, bright and 18 degrees.
The day called for subsistence that would warm us and
stick to our ribs.
Hot, gooey, creamy, cheesy and yes yummy!.
It’s really not that hard to make homemade mac & cheese.
The box stuff doesn’t even stand a chance.
And the beauty of this recipe is that you can use any cheese you want,
or happen to have today in your refrigerator.
Okay yes you have to dirty 3 pots to enjoy this feast.
Just put them in the dishwasher, make it easy.
Now some kind of pasta.
Milk, flour and some cheese.
Who doesn’t have that?
What are you waiting for?
Let’s get busy!
Macaroni & Cheese3 cups milkaromatics: 1 onion slice, 1 bay leaf1 garlic clove smashed and 1 small pinchof thyme1 pound elbow macaroni (or whatever shape you prefer)3 tablespoons butter3 tablespoons flour (or 1/2 cornstarch 1/2 brown rice flour for GF)sea salt and pepper3 cups grated cheese, I used sharp cheddar and gruyere1 cup bread crumbs3 tablespoons grated parmesan cheese
Rub a 9 x 12 inch casserole with butter.Preheat oven to 350 degrees.Bring a large pot of salted water to a boil (1st pot).Heat the milk with the onion, thyme, garlic and bay leaf (2nd pot)until it bubbles around the edge, turn off heat let sit 10 minutes or so.Cook the macaroni in the boiling salted water until al dente (2 minutes short of therecommended cooking time), drain and rinse with cold water to stop thecooking process.Melt the butter over medium heat in a saucepan. Stir in flour, mix well. Pour in the hot milkmixture through astrainer into the roux (3rd pot).
Whisk briskly until the sauce is thickened, about 2 minutes.Cook over low heat for 5 minutes, stirring now and then.Season with 1 teaspoon salt and pepper.Now take the drained pasta and put back into cooking pot, pour in the milk and flourmixture and add the cheese. Mix altogether.Pour into buttered casserole dish.Top with the mixture of breadcrumbs and parmesan cheese.Bake uncovered until bubbling throughout and golden on top 25-35 minutes.