Perfect Macaroni and Cheese
Recipe
Makes 4 servings of creamy noodles with a crunchy breaded topping.
Tools
1 large pot
1 double-boiler
1 spatula
1 grater
1 large saucepan
1 small bowl
1 casserole dish
Ingredients
4 cups water
1 cup elbow macaroni
1 tsp salt + 1/2 tsp of salt, divided.
2 cups milk
1 Tbsp grated or finely chopped onion.
5 Tbsp butter
4 Tbsp flour
1/4 tsp mustard powder
1/2 cup breadcrumbs
1 cup grated cheese
a little paprika to taste
Recipe
Preheat oven to 350F (175C)
In a large pot, boil water, then add 1 tsp salt and macaroni. Cook as directed on the packaging.
In a double-boiler heat milk to scald (80C or 175F).
Add onion, cover, and cook until there are little bubbles around the rim.
In a large saucepan, melt butter.
In a small bowl, combine breadcrumbs and 2 Tbsp of the melted butter.
In the saucepan butter, add flour, 1/2 tsp salt, and mustard (ie: making a roux)
Stir in the hot milk mixture into the roux till thick.
Remove sauce from heat, and stir in 1/2 cup cheddar.
Drain macaroni and add sauce. Turn into a large casserole and top with breadcrumb mixture.
Sprinkle with 1/2 cup cheddar and a little paprika. Press the topping in a little.
Bake 45 minutes or until the top is brown and crispy.
Notes
At step 2, if you don’t have a thermometer, you can estimate when the milk is scalded by looking at the surface. It will develop an almost velvety look to it, and it won’t be bubbling yet.
During baking, my entire apartment smelled like cheddar, and I think I became nose-blind to it because it didn’t taste very cheesy while fresh. The leftovers were very cheesy.
If grating the onion, choose a largish grate size. I used a very small one at first and the onion was just mush in my fingers.
