Macaroni & Cheese Recipe

Last night's macaroni and cheese was pretty good. The béchamel-like base turned out wonderfully, and the variety of cheese used made it extra special. It can be put together in about 30 minutes, especially if the cheese is already grated.

I reduce the guilt a little bit by using non-fat milk, non-fat cottage cheese, some low-fat cheese, and high fiber pasta. It's still deliciously rich and creamy without making me feel like a complete glutton. I also try to serve it with nutritious veggies. Yesterday, we had my new favorite side, Trader Joe's broccoli and colorful cauliflower mix which comes in it's own ready to microwave steam tray. Yum!

It's important to note some cheeses are better for making the sauce than others. I stay away from the super-stringy cheeses such as mozzarella. Last night, I used Manchego, low-fat Jarlsberg Swiss (Swiss adds a tanginess I like), Trader Joe's Mexican blend, and lots (about half the cheese used) of Tillamook cheddar. FYI, too much cheddar can make the sauce oily.

Many people have asked for the recipe. Since I really don't work from recipes much, especially when not baking, this is my best guess at proportions and technique. Anyone trying it should definitely let me know if something needs adjusting. Good luck!



I just realized my macaroni and cheese doesn't have a name, and I can't think of anything cleaver to call it. Maybe someone can help me name it... Amber?

Ingredients:
4 tablespoons butter
2 tablespoons olive oil
4 tablespoons flour
2 cups milk
4 cups grated cheese (for sauce)
1 cup grated cheese (for layering/topping)
1 pound pasta
1/2 cup cottage cheese
1/4 teaspoon paprika
1/4 teaspoon Aleppo pepper (or pinch of red pepper flakes)
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
2 teaspoons salt (or to taste)
Pinch freshly ground nutmeg (key ingredient)
1/2 cup panko bread crumbs

Equipment:
Sauce pan
Whisk (any other tool and you're sauce will likely be clumpy)
Mixing Bowl
Baking dish
Large serving spoon
Ladle

1. Begin boiling water for pasta.

Note: It's okay for the sauce to be done before the pasta is ready but not the other way around. Make sure you are ready to use the pasta as soon as it's done. I generally put the pasta in the boiling water just as the sauce is finishing up.

2. Make the béchamel-like white sauce.

• Heat butter and olive oil on medium heat until butter is completely melted.
• Add flour and whisk until combined.
• Reduce heat to low. Add small amounts of milk and whisk until all milk is incorporated.

Note: When you first add the milk, the mixture will become sticky and may be clumpy. Continue to slowly add milk and whisk until the mixture is the consistency of runny mashed potatoes. At this point, you can add the remaining milk to the mixture a little more quickly.

• Continue to slowly whisk until sauce begins to thicken into a beautiful white cream sauce.

3. Preheat oven to 350º.

4. Begin cooking pasta.

Note: Boil until slightly undercooked (1-2 minutes before al dente).

5. Flavor up the sauce.

• Add about one cup of cheese at a time and whisk until completely melted.

Note: Cheese will be stringy until it melts completely. If stringiness does not go away or worsens, something went wrong with the sauce -- heat too high, not enough flour, too much cheese, the possibilities are endless. Adding a little wine will eliminate the stringiness. It will also alter the flavor so only as much as necessary (about one teaspoon at a time).

• Add all the spices and whisk. Taste and add spices as needed.

Note: Take into consideration the sauce will be combined with a whole bunch of pasta, so season accordingly. I make mine a little saltier than if I was eating the sauce straight. Yes, sometimes I eat the sauce straight!

6. Mix, layer, and top.

• Add cottage cheese to large mixing bowl.
• Add cooked pasta and mix thoroughly with large spoon.
• Slowly ladle in sauce and thoroughly combine with pasta. Reserve about a cup of sauce.
• Place half of the pasta mixture in baking dish and layer with 1/2 cup shredded cheese.
• Add remaining pasta mixture, top with about 1 cup cheese sauce, 1/2 cup shredded cheese, and panko bread crumbs.
  

7. Bake until top begins to bubble.

Note: If the pasta is baked too long at high heat, some of the creaminess is lost. I like it this way too, but Andrew doesn't. To ensure creaminess, I bake at 250º for about 15 minutes. Then, I broil it for a couple minutes until the top is golden brown.