Confessions of a Mac and Cheese Snob

1 Tbls - Butter
1 Tbls - Flour
1 cup - Cream
1-2 cups - Grated Cheese
16 oz - Pasta
1 - Tomato, sliced
Breadcrumbs
Salt, Pepper
White Pepper
Dijon Mustard, other spices to taste

There are probably as many ways to make mac and cheese as there are different people with pots and pans. But no matter how you like to embellish, most will begin the same way: With the sauce.

A great, creamy casserole begins with a smooth, thick bechamel sauce (for simplicity's sake, let's just call it a white sauce).

I begin my white sauce by melting a tablespoon of butter in a hot pan. Then I flip off the heat, add a tablespoon of flour and stir them into a paste.

With the heat back on again, I begin to melt the mixture (watch out! This can go from yummy-looking to scorch marks in a matter of moments, if left unstirred).

Slowly, ever so slowly, I add a cup of hot cream. I'll use 2% in a pinch for a lighter sauce, or even half-and-half if it's what I have on hand. But the key to the whole shebang lays in adding the hot milk slowly, mixing constantly to get a thick pale-gold sauce with an even, smooth consistency.

Once all the milk is added and the sauce is bubbling hot, turn the heat all the way down to low, or off.

Here's where the fun begins. I always begin with salt and pepper to taste, and a teaspoon of white pepper (yes, it's different than common black pepper and smells just like...well, like mac and cheese). I throw in a dab of Dijon mustard, a dash of paprika and a few splashes of whatever hot sauce strikes my fancy.

Remember to keep tasting the flavors on a spoon, and to make them good and strong - the taste will diffuse a bit with the cheese and pasta! Don't be afraid to experiment.

Did you know...
"The first written recipe [for macaroni and cheese] seems to be from The Experienced English Housekeeper, by a Mrs. Elizabeth Raffald. Published in 1769, it appears to be the forerunner of our own American classic: bechamel sauce with Cheddar, mixed with macaroni, sprinkled with Parmesan, then baked until bubbly and golden. Another recipe, macaroni a la reine ("Macaroni in the style of the queen"), made from a similar mixture of pasta, cream, and melty cheese (often Gruyere), appeared frequently in British cookery books until relatively recent times." - Marlena Spieler, author of Macaroni and Cheese

Now, if you're making a fine meal out of your mac and cheese, it makes sense to use some fine cheese.

For some reason, unknown to me, Americans seem to enjoy putting American Cheese in their pasta. Or, worse yet, some powdered variant. I guess if you enjoy emulsifiers and preservatives, as opposed to say, flavor, this might be for you.

Otherwise, please think about some of the other great cheeses that are out there! I always start with about a cup of grated sharp cheddar, but I often mix it with half jalapeño-jack cheese.

Blue cheese is fabulous for a whole different world of taste, and Parmesan, edam, fontina and gruyere could make great experiments (just to name a few!).

This is probably the most basic part of the recipe. Elbow pasta, obviously, is classic. But I personally prefer tri-colored fusilli. It's substantial enough for a meal, yet still has plenty of nooks and crannies to fill with cheesy sauce. I boil up about 12-16 oz.

Snob Alert!!
For heavens sake, people, please cook the pasta al dente. It means "To the teeth." Soggy pasta gives me the shivers.

The time has come!

Grease your baking pan, set the oven to 450 degrees, and begin!

Stir the sauce, cheese and pasta together and pour into the pan. (Want to melt the cheese in with the sauce first? Be my guest!).

If you want to take your mac to the next level, I recommend topping it with thin-sliced tomatoes. The flavor just hits the spot. I also like to embellish with a layer of breadcrumbs and some dashes of green spices, like basil and oregano.

Finally, toss it in the oven for about 20 minutes, or until the whole thing is toasty brown and bubbling.

Enjoy!

Want to eat your mac and cheese in style? Check out my handmade plates and bowls!
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