Perfect Macaroni and Cheese

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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

  1. Preheat oven to 350F (175C)

  2. In a large pot, boil water, then add 1 tsp salt and macaroni. Cook as directed on the packaging.

  3. In a double-boiler heat milk to scald (80C or 175F).

  4. Add onion, cover, and cook until there are little bubbles around the rim.

  5. In a large saucepan, melt butter.

  6. In a small bowl, combine breadcrumbs and 2 Tbsp of the melted butter.

  7. In the saucepan butter, add flour, 1/2 tsp salt, and mustard (ie: making a roux)

  8. Stir in the hot milk mixture into the roux till thick.

  9. Remove sauce from heat, and stir in 1/2 cup cheddar.

  10. Drain macaroni and add sauce. Turn into a large casserole and top with breadcrumb mixture.

  11. Sprinkle with 1/2 cup cheddar and a little paprika. Press the topping in a little.

  12. 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.

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