Mac -n- cheese
By Poog • 12:44 on Wednesday, February 12, 2003 • Comment
“comfort food” is assuredly the right category for my mother’s homemade mac-n-cheese recipe.
- 1 lb quality medium cheddar, shredded (I like Tillamook brand)
- 2 lbs elbow macaroni
- 1 quart milk
- 1 stick butter
- 3 T flour
- The first step is to make a basic roux. To do this, take a (non-stick, preferably) 2-quart saucepan and melt the butter in it on medium heat. Put the flour in a large tea-ball (this helps prevent clumping) and shake to add to butter slowly, whisking. When all flour is added, you should have a yellow paste that bubbles thickly. Keep whisking it over the heat until it turns more golden-brown than yellow. If it turns brown-brown, start over; it’s overcooked.
- Add milk to your roux, as well as about 2t salt and freshly-ground pepper to taste. I would add the full quart of milk - and then whisk, whisk until it, too, thickens and begins to bubble around the edges. This is your “white sauce”.
- Cook the macaroni until “al dente”. Drain.
- In two 9”x9” ungreased pans, layer ingredients as follows:
- white sauce
- macaroni
- cheese
- white sauce, etc.
- End with a layer of white sauce that completely covers the top of the noodles - sprinkle cheese liberally over that.
- Cover one pan with tinfoil, and save for later!
- Bake one pan at 350° until top turns brown and bubbly.
Serves 4 (per pan, so the whole recipe serves 8). I suggest serving it with lightly steamed broccoli or another green vegetable - it makes a perfect complement to the richness and cheesiness of the dish.
Thanks to my wonderful mother Lynne.