It’s 2011. I know, shocking. Well, yes, it’s kinda old news. But sometimes it takes me a little while – like 19 days or so – for the new year to really sink in.
Come on. I know I’m not the only one.
Anyway, I thought for this new year, I would do something new. Like, I don’t, say post about a non-confection. I know, shocking. Don’t worry, it will just be now and then.
What do you think? Yes? No?
Well, let’s try one and see how it goes.
I’m going to start out easy. With a good ole’ comfort dish. Mac n’ cheese.
Macaroni and Cheese
1 pound elbow macaroni (white, whole wheat or mixture)
1 quart milk
6 tablespoons butter
½ cup all-purpose flour
12 ounces (4 cups grated) Gruyere cheese
8 ounces (2 cups grated) extra-sharp cheddar cheese
½ teaspoon ground black pepper
½ teaspoon ground nutmeg
2 tablespoons butter, melted
1 ½ cups panko bread crumbs
Preheat the oven to 375℉.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook, according to the package, until al dente, typically 6-8 minutes. Drain well.
Meanwhile, heat the milk in a saucepan, but DO NOT boil. Melt the 6 tablespoons of butter in a large pot. Once melted, whisk in the flour and cook over low heat for 2 minutes. While whisking, add the hot milk and cook for another minute or two, until it has slightly thickened and is smooth.
Remove from heat and add the cheeses, 1 tablespoon of salt, pepper and nutmeg. Add the cooked macaroni and stir well. Pour into a baking dish.
Mix together the 2 tablespoons of melted butter and the panko crumbs. Sprinkle over the top of the macaroni and cheese. Bake for 30 – 35 minutes, or until the sauce is bubbly and browned on the top.
Source: slightly adapted from Ina Garten