Friday, 19 October 2007

Macaroni & Cheese

Everybody's favourite comfort food. I don't think I've ever met anyone who didn't love it. I think it's best baked in a glass dish; that way it gets brown and crispy all over. The mint is a surprising subtle but interesting addition.

See also Presto Pasta Nights at Once Upon a Feast for more delicious pasta.

6 to 8 servings
1 1/4 hours - 30 minutes prep time

Macaroni and Cheese

Macaroni and Cheese DishTo Make the Sauce:
2 tablespoons butter
3 tablespoons flour
2 teaspoons Dijon mustard
1 teaspoon dried mint
2 cups milk

500 to 600 grams (1 pound to 1 1/4 pounds) extra-old cheddar

Cut the cheese into smallish dice and set aside.

Melt the butter, flour and mustard together in a saucpan. Cook over medium heat, stirring frequently, until well amalgamated and inclined to stick to the pot. Add the mint. Slowly stir in the milk, pausing to ensure the mixture is lump-free before adding more. Continue stirring over medium-low heat until the sauce thickens.

Add the cheese, and stir, over low heat, until the cheese melts. The sauce can be made a day or so ahead, and kept in the fridge until wanted.

To Assemble:
450 grams (1 pound) macaroni
1/2 cup grated Parmesan cheese (optional)

Just before starting the sauce, put on a large pot of salted water to boil. Preheat the oven to 350°F. Boil the pasta until about three-quarters done. Drain and set aside until the sauce is ready. When the sauce is ready, mix in the pasta then put it in a 2 1/2 quart (litre) glass casserole dish, and sprinkle with the Parmesan, if using.

Bake at 350°F until golden brown, about 45 minutes.


da said...

Nearly necessary *grin* additions to the sauce:

1 medium onion, chopped and added to the butter.
1-2 heads garlic.

Otherwise, it looks very very similar to dan's mom's recipe (she doesn't use mustard or mint).

Kevin said...

Looks great! I like the idea of baking macaroni and cheese. The use of the mint sounds really interesting.

Ferdzy said...

Onions? Garlic!?! In Mac 'n' cheese?!?

Heretic! *grin* Barbarian!

Ruth Daniels said...

I love this unique take on an old standard. Thanks for sharing with Presto Pasta Nights.