Mac and Cheese
Mac and cheese begins with a roux of butter and flour, into which milk is whisked in three additions to form a smooth bechamel. Cheddar and mozzarella are melted into the sauce over low heat - adding cheese on high heat causes the fat to separate and the texture to turn grainy. The cooked macaroni, boiled one minute short of the package time, is stirred into the sauce so it finishes to al dente as it absorbs moisture. Reserving a few tablespoons of pasta water makes it easy to adjust the consistency if the sauce thickens too much. For an optional crunchy top, the mixture can be transferred to a baking dish, topped with buttered breadcrumbs, and baked at 200 degrees Celsius for 12 to 15 minutes until golden. Either way - baked or straight from the pot - the result is a rich, creamy dish with bold dairy flavor.
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Instructions
- 1
Cook 320g macaroni in salted boiling water 1 minute less than package directions, then drain well.
- 2
Melt 60g butter in a pot, add 60g flour, and whisk over low heat for 1-2 minutes to make a roux.
- 3
Add 900ml milk in 3 additions, whisking smooth each time, then cook over medium heat until thickened.
- 4
Lower heat and melt in 250g cheddar, 100g mozzarella, plus salt, pepper, and a little mustard.
- 5
Add the cooked macaroni to the sauce and stir for 1-2 minutes so the starch binds with the sauce.
- 6
Transfer to a baking dish, top with 40g breadcrumbs mixed with 15g melted butter, and bake at 200°C for 12-15 minutes, or serve straight from the pot.
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