Mac and Cheese
Recipe by Nicole Thom-Arens
Serves 4 to 6
Mac and cheese is a dish that knows no season; bring it on a picnic in the summer, serve it on game day in the fall, cozy up with a bowl by the fireplace in the winter or on a rainy spring day. It just might be the most versatile dish in American cuisine. For years, I’ve tried and failed to make a homemade version, and after years of attempts, this one is smooth and creamy with great flavor. Using a jack and cheddar cheese blend keeps the sauce smooth—all cheddar can feel gritty. Broiling the top instead of baking keeps the bechamel sauce from breaking and curdling. If you don’t mind a broken mac and cheese, you can bake this at 400 degrees for 25 minutes. To keep the dish creamy, I prefer to broil the top instead of baking. Store leftovers in the fridge for up to 3 days.
Ingredients:2 cups small pasta, dried1/4 cup unsalted butter1/4 cup all-purpose flour1/2 teaspoon dry mustard1 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)Dash of cayenne1/2 cup chicken stock2 cups whole milk8 ounces cheddar jack cheese, shredded, divided
Instructions:1. Spray an 8x8 baking dish with nonstick spray or coat with butter. Set aside.2. Set aside 1/2 cup of the shredded cheese. 3. Cook the pasta in a large pot of salted water. Once the pasta is al dente, drain the pasta and set the cooked pasta aside. 4. Return the empty pot to the stove, reduce the heat to medium-low. Add the butter. Once the butter is melted, add the flour, mustard powder, salt, and cayenne. Stir and cook until light golden in color. Add the stock and whisk until smooth. Add the milk and bring to a boil. 5. Remove the pot from the heat and add the remaining shredded cheese. Stir until the cheese is melted. Add the cooked pasta. Stir to coat all the pasta. Add the mixture to the prepared baking dish. Top with the reserved cheese. Broil until the top is golden—watch closely so that it doesn’t burn. Allow the mac and cheese to cool slightly before serving.
Ingredients:2 cups small pasta, dried1/4 cup unsalted butter1/4 cup all-purpose flour1/2 teaspoon dry mustard1 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)Dash of cayenne1/2 cup chicken stock2 cups whole milk8 ounces cheddar jack cheese, shredded, divided
Instructions:1. Spray an 8x8 baking dish with nonstick spray or coat with butter. Set aside.2. Set aside 1/2 cup of the shredded cheese. 3. Cook the pasta in a large pot of salted water. Once the pasta is al dente, drain the pasta and set the cooked pasta aside. 4. Return the empty pot to the stove, reduce the heat to medium-low. Add the butter. Once the butter is melted, add the flour, mustard powder, salt, and cayenne. Stir and cook until light golden in color. Add the stock and whisk until smooth. Add the milk and bring to a boil. 5. Remove the pot from the heat and add the remaining shredded cheese. Stir until the cheese is melted. Add the cooked pasta. Stir to coat all the pasta. Add the mixture to the prepared baking dish. Top with the reserved cheese. Broil until the top is golden—watch closely so that it doesn’t burn. Allow the mac and cheese to cool slightly before serving.