Macaroni and Cheese

It is appropriate that one of my best friends asked for a macaroni and cheese recipe. Thomas Jefferson reportedly brought a macaroni maker from Italy and served his baked macaroni and cheese at dinner parties. As former students at the University of Virginia, let's hope we do him proud with my version a classic.

A couple of things to keep in mind when making macaroni and cheese. First: Cook the pasta to slightly less than al dente. Be sure to rinse the pasta in cold water to stop the cooking process and eliminate some of the starch. Too much starch makes the sauce mealy. Some recipes use raw pasta. Raw pasta draws too much moisture from your sauce and can make it clumpy. Second: Take the time to make a white sauce (bechamel sauce). This allows the cheese to melt into that creamy decadent texture that separates boxed mac and cheese from a dish worth breaking your diet for.

Other than these two items macaroni and cheese is a forgiving recipe that allows for limitless variations. As the contents of my refrigerator and pantry change, I like a basic recipe that allows me to "just go with it" when needed. This recipe features Havarti cheese, just because I know it is one of my friend,Sara's, favorite cheeses.

Serves 12

INGREDIENTS

Buttered 9 x 13 baking dish

6 Tablespoons unsalted butter (for bechamel sauce)

4 Tablespoons salted butter (for breadcrumb topping)

5 1/2 Cups milk

1/2 Cup flour

2 Teaspoons kosher salt

1/4 Teaspoon nutmeg

1/4 Teaspoon black pepper

1/4 Teaspoon cayenne pepper (a little more if you are from Texas)

4 1/2 Cups sharp cheddar cheese

2 Cups Havarti cheese

1 1/4 Cups Fontina cheese

1/2 Cup Dry White Wine

1 Cup dried bread crumbs

1 Cup graded Parmigiano-Reggiano

Chopped Chives (optional)

1 Pound elbow macaroni

(1) Heat oven to 375 degrees.

(2) Fill large saucepan with water. Add one tablespoon of salt. Bring to boil and add macaroni. Cook until still slightly crunchy. Drain and rinse with cold water. Set aside.

(3) Heat milk until just hot.

(4) In a large sauce pan melt 6 tablespoons butter. Add flour and whisk for 2 minutes. Slowly add hot milk. Stir and cook until sauce starts to thicken. Add cheeses one at a time and whisking after each addition. Add nutmeg, black pepper, cayenne pepper, and white wine. Add salt to taste.

(5) In a large bowl mix cheese sauce and macaroni. Pour into buttered 9 x 13.

(6) In a small bowl mix 4 tablespoons melted butter, 1 cup bread crumbs and 1 cup Parmigiano-Reggiano. Sprinkle on top of macaroni and cheese mixture.

(7)Bake until brown on top. About 30 minutes.

Comments

Cornbread Dressing

This is probably one of the more difficult recipes. Not because it is particularly complex, but because there never really was a recipe. In the tradition of Southern cooks, I learned how to make it from watching my husband's grandmother (Gay Gay) and have since modified the dish to incorporate techniques and flavors to make it my own. Cooking in the South is a great way to bring generations together. I learned so much more than cooking when I spent time with my grandmothers in the kitchen. Ingredients Cornbread 1 1/4 cups coarsely ground cornmeal 3/4 cup all-purpose flour 1 teaspoon kosher salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1/3 cup whole milk 1 cup buttermilk 2 eggs, lightly beaten 8 tablespoons unsalted butter, melted Directions Cornbread Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter In a large bowl, whisk together the cornmeal, flour, sugar, sal

Turkey Gravy

This is Tyler Florence's (Food TV) recipe for turkey gravy. I have tried several methods but like this recipe the best. Now it is one of the "must" items for Thanksgiving and Christmas. If you cannot find smoked turkey wings, just roast a fresh turkey wing. You won't have that slightly smokey flavor, but it is delicious just the same. Ingredients 5 tablespoons extra virgin olive oil 1 large smoked turkey wing or two small wings 1 medium onion quartered 2 carrots chopped 1 rib celery chopped 1 head garlic split through the equator 4 stems fresh sage 4 sprigs fresh thyme 6 parsley stems 1 1/2 tablespoons all purpose flour 6 cups chicken stock Kosher salt and freshly ground black pepper Directions Heat the oven to 400 degrees F. Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the wing, onion, carrots, celery, garlic, and herbs, and cook for 5 minutes. Place in the oven and roast for 30 minute

30 Day Vegetarian Experiment: Done!!

Texas Caviar I made it through the 30 days with only one minor glitch (See S outhern Courtesy vs Scientific Method ). All in all it was not too bad. I believe it was harder on my family than me. When I announced I would resume eating meat on Valentine's Day there was a collective cry of "Thank God!" Now you can cook normally again. Keep in mind that I have been making delish vegetarian meals and that I made no attempt to stop them from eating meat. I live in a house of adults more than capable of making or ordering out their own meat. I am no psychiatrist but I play one as mom. Maybe what we eat as a family becomes a fundamental element of ritual that when eliminated creates a sense of loss. Gathering to eat is only one element of the ritual, sharing a common meal is another. When the family is eating once dish and I eat another, maybe there is a sense that I am rejecting some part of our family. Then again, their reaction may not be that deep. They may s

Tracy Lee : Food, Style and General Musings

Search This Blog