Mac and Cheese

So this is an email from my sister and her mac and cheese recipe. I’m going to try it this weekend, so I’ll take pics then.

this is essentially a martha stewart recipe (whatever you think about her, her recipes are really good) that i alter ever so slightly according to whim. this is the original recipe. i like to use orreciettes (sp?) or ziti or another hollow pasta instead of elbow macaroni. i like the really large hollow pasta best. i also use pepper jack in place of cheddar cause i don’t like my mac n cheese to be super cheesy and i like the kick. also, it makes it a non-generic version. monterrey jack or another mild cheese is also good. also i will add a bit more of the cayenne pepper than is called for, for that reason. obviously if you use anything more than 1% milk, it’s richer. if you use skim, i cut it down to 1 1/2 C milk or the roux is just too wet. jonathan* gave my mac n cheese with the pepper jack the jonathan seal of approval (he’s picky). it’s by no means good for you, but i don’t imagine that any mac n cheese recipe is good for you… let me know what you think.

1/2 tsp thyme
Breadcrumbs (approx 1 C or 5 slices of bread)
2 T butter
1 lb elbow macaroni
2 C chicken stock
5 T flour
pinch of nutmeg
pinch of cayenne pepper
2 C 1% milk
8 oz extra sharp cheddar, grated (2 1/4 C)
1 oz parmesan grated (1/2 C)

Preheat over to 400 degrees F.

Melt 1 T better with 1 T oil in a medium skillet over medium heat. Add breadcrumbs and toss to coat. Season w/ salt and pepper. Set aside.

Cook pasta until almost al dente, about 5 min. Drain, run under cold water to stop cooking. Set aside.

Whisk 1/2 C stock into flour in a m edium bowl; set aside. Melt remaining T butter in medium saucepan over medium heat. Stir in nutmeg, cayenne, thyme, 1 tsp salt. Add milk and remaining 1 1/2 C stock. Whisk in flour mixture. Bring to a boil, whisking frequently. Reduce to a simmer. Cook 8 min, whisking frequently. Add cheeses; cook, stirring until melted. Pour over macaroni, stirring to combine.

Place on baking sheet. Sprinkle w/ breadcrumbs and a little thyme. Bake until bubbling and golden brown, about 30 min.

* Just so you all know, Jonathan is my little brother.

update: I made it and took some pics. I used a bit too much milk, so it was a little runny, and i was missing some spices (obecause they were all packed up) but it was pretty good overall.

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One Response to “Mac and Cheese”

  1. apri says:

    sounds good, more pictures please~

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