Macaroni and Cheese

Macaroni and cheese does not come from a box!

This basic recipe is good but rather bland. It is the variations below that will make the final result great. The variations are not mutually exclusive. You should mix and match to your taste, and don't be afraid to experiment.

Ingredients

3 tablespoons unsalted butter
3 tablespoons flour
3 cups milk
1 tablespoon powdered mustard
12 ounces shreaded cheddar cheese
1/2 lb. elbow macaroni
1 cup bread crumbs
salt
black pepper

Instructions

Preheat oven to 350° F.

Make a roux with the butter and flour in a medium saucepan. Mix in the powdered mustard. Add milk and thicken (see béchamel). Place 3/4 of the cheese in a large bowl. Pour sauce over cheese and stir until cheese is melted and combined. Add salt and pepper to taste. In a large pot of salted boiling water cook pasta. The pasta should be firm or not quite cooked because it will finish cooking in the oven. Drain the pasta and fold it into the cheese sauce. Pour macaroni and cheese into a 2 quart casserole. Top with remaining cheese and bread crumbs. Bake for 40 - 45 minutes until the top is nicely browned.

Variations

Add a small, finely chopped or pureed, yellow onion when adding the milk and allow to simmer for 10 minutes.

Add a bay leaf when adding the milk and allow to simmer for 15 - 20 minutes. Remove bay leaf before mixing sauce with cheese.

Add 1/2 teaspoon paprika and/or 1/4 teaspoon caynne with the mustard. You could also add some finely sliced chilies after the milk.