Macaroni and Cheese

Today was all about experimenting with the classic macaroni and cheese. I wanted to explore the different flavors that can be had by using different cheeses. So, starting with the classics, Monterey Jack for the creamy texture and sharp cheddar for the great taste, I decided to mix things up for four different combinations:

Cheese	Classic	#1	#2	#3
Jack	4	4	4	4
Cheddar	4	2	2	1
Jarlsburg		2	1	1
Parmesan			1	1
Blu Cheese				1

So, for every pound of dry macaroni, that is the number of ounces of cheese that was used. Of course, a pound of dry macaroni is going to produce a bunch of servings, so, each trial only got ¼ pound of macaroni. (divide the above by 4).

Whole wheat pasta will give it a nice nutty flavor.

Best to under cook the pasta to one minute under the shortest time on the package.  It will finish cooking when it is added to the sauce and baked.

 












Macaroni and cheese, to me, has to be baked, or broiled, in the oven to get a good crust on top. That is the way I like it. Also, to help to ensure that it doesn't dry out, it gets most of the cooking done on the stove top where it is easier to keep an eye on it and keep it all stirred up.

I truly prefer the whole milk, however, the low fat stuff could also work.

Also, the bechamel sauce truly helps the cheeses to melt and forms a great, creamy sauce.To make macaroni and cheese, adjust the oven rack to the lower middle position and heat broiler. Bring a gallon of water to boil in a large pot. Add one pound of elbow macaroni and one tablespoon of salt to the pot. When it comes back to a boil, cook for six minutes, stirring often, until tender and then drain the pasta.

Melt 5 tablespoons of butter in the now-empty pot over medium-high heat. Add 6 tablespoons of flour, 1-½ teaspoons dry mustard, ¼ teaspoons of cayenne pepper and 1 teaspoon of salt, whisking constantly and cook the mixture until it becomes fragrant and deepens in color, about one minute.

Gradually whisk in 5 cups of whole milk. Then, bring this to a boil while whisking constantly. Reduce heat to medium and simmer, whisking occasionally, until thickened, about 5 minutes. Remove from heat and slowly whisk in the cheeses until completely melted. Add the pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.

Transfer mixture to ramekins that have been buttered. Sprinkle with Panko breadcrumbs. Broil until topping is deep golden brown, about 5 minutes. Allow to cool for 3 to 5 minutes, depending on the size of the ramekins, before serving.

Enjoy!

As to which tastes best . . . I will leave that up to you!