This past week has been rainy and unusually cool. Perfect weather for one of my favorite comfort foods, mac-n-cheese. YAY!
The secret to good mac-n-cheese is to:
- Use two cheeses – one soft and one firm. I use mozzarella and a sharp aged Cheddar.
- Add some tang – I use a good quality coarse ground country dijon mustard.
- Add a little spice – a pinch of cayenne.
- Do NOT, I repeat do NOT overcook your macaroni, and finally . . .
- Make sure your cheese sauce isn’t too thick
My very own Mac-n-Cheese recipe - perfect for those clod winter days!
Author: Kimberly Hickok
- 1½ Cups Elbow Macaroni, uncooked
- 2 tbsp. butter
- 2 tbsp. flour
- 2 tsp. dijon mustard
- ¼ tsp. ground cayenne
- 2½ Cups Milk
- 1 Cup Mozzarella
- 2½ Cups Cheddar, reserve ½ cup (I prefer Cabot's seriously sharp cheddar)
- Bring a pot of salted water to a boil and cook elbow macaroni, until it is just done. Preheat oven to 350F.
- While your water is coming to a boil, grate your cheeses and set aside ½ cup of the cheddar.
- For the cheese sauce, combine the butter, flour, mustard and cayenne.
- Let the flavors of the mustard and cayenne melt into the butter and flour, stirring so that the flour doesn't burn for a few minutes. Gradually stir in the milk and gradually add in the cheese.
- After all the cheese has melted into the sauce, give it a taste and add some salt and/or black pepper if you need to.
- Combine the cooked, drained macaroni with the cheese sauce.
- Pour into a casserole, top with the reserved cheddar and bake for about 25 minutes or until the cheese is brown and bubbly.