etherfarm

Mac -n- cheese

Later

By Poog • 12:44 on Wednesday, February 12, 2003 • Comment

Earlier

“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

1. 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.
2. 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”.
3. Cook the macaroni until “al dente”. Drain.
4. In two 9”x9” ungreased pans, layer ingredients as follows:
1. white sauce
2. macaroni
3. cheese
4. white sauce, etc.
5. End with a layer of white sauce that completely covers the top of the noodles - sprinkle cheese liberally over that.
5. Cover one pan with tinfoil, and save for later!
6. 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.