MAC AND CHEESE
This mac and cheese recipe can be made easily over a lunch hour or in
the evening. It requires few ingredients and very little prep. The
foundation of this recipe is a simple roux that comes together with
skillful wisking and attention to temperature. Keep your eyes and ears
on task and you'll have no trouble making this delicious creamy meal
Makes 4 servings.
Ingredients
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- 40g butter
- 115g cheese
- 3 tablespoons flour
- 1 cup cold milk
- 4 cups of pasta, prefer shells
- 8 cups of water, salted (a couple dashes will do)
Tools
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- Whisk
- Kitchen scale
- Large pot
- Medium pot
Directions
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This recipe is most quickly made with the cheese mixture and pasta
cooked in parallel. If it's your first time making a roux (which forms
the base of our cheese sauce), make each part in series.
Cheese Mixture
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1. Prepare your ingredients: shred the cheese, measure out the butter and
milk, have the flour handy.
2. Meanwhile, set a medium sized pot on the stove. Turn heat to medium
and add the butter.
3. Wait for the butter to melt and begin to sizzle (if it appears too hot
and steams, turn down the heat!) Then: scatter the flour ontop of the
butter. Vigourously whisk the flour into the butter. Mind the heat--if
things stick to the bottom of the pan it's too hot.
4. Add 1/2 of the milk into the flour and butter mixture. Quickly and
vigourously whisk to combine. Let the mixture thicken. If it's slow to
do so you can increase the temperature a wee bit.
5. Once the milk+butter+flour mixture has the consistency of a thick
soup, add the remaining 1/2 of milk. Whisk to combine. Let the mixture
thicken. Again, increase the temperature if it's slow to thicken.
6. Once the mixture has a drooping consistency turn off the heat. Add the
cheese into the mixture and whisk to combine.
7. Either cover the mixture, set aside, and proceed to the pasta
directions, or pour the sauce onto of your cooked pasta and serve.
Pasta
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1. Begin boiling the pasta water: put salted water into a large pot on
the stove. Crank the heat.
2. Once the water is boiling add the pasta. Stir. Set a timer as per the
pasta's directions.
3. Once the pasta is at the desired tenderness drain. Return to the pot.
4. Either cover and set aside, or pour the finished cheese sauce onto the
pasta.