It's Friday again and we're still traveling through the season of Lent, so it's a meat-free day for the O'Malleys. Our school hosted Mass on Facebook this morning, and seeing the bare, empty church dressed in violet really drove the somberness of the season home. How fitting that this time of global uncertainty, sorrow, sacrifice and waiting is happening during Lent. The parallels are no coincidence. But Lent will end with the joyous resurrection of our Lord, and this season of sorrow and waiting will also eventually come to an end. And when it does, we can rejoice together in the renewed joy, hope and love in our world, brought about by people helping people in our darkest hour. Just as Lent is meant as a time to reflect, adjust and create positive change, I honestly believe the same can be said about this pandemic. We will come out of this better. Light will always overcome the dark.
Ok. Enough of my ruminations. Let's get cooking. Everyone loves mac & cheese. Whether it's the stuff in the blue box or a bubbling, crumb top casserole or even just pasta tossed with butter and parmesan, the combination of noodles and cheese is universally appreciated. This recipe is great because it really isn't a recipe at all, but more of a roadmap to get you from a few ingredients to a great meal in the time it takes to boil some pasta.
A beautiful pot of creamy, cheesy goodness
What I love the most about this dish is its versatility. You can use any shape pasta (but a short noodle with grooves and nooks to cradle the sauce is, in my opinion, really the best), any milk and any cheese and get great results. You can use up little bits of things lurking about your fridge and pantry, and it will taste just as good as if you went shopping for fancy ingredients. Trust me, you can't get this wrong.
Dinner is served
Stovetop Mac & Cheese
Ingredients:
1 lb box pasta, short shapes preferred
1/4 cup butter (1/2 a stick, or 4 tbsp)
1/4 cup flour
4 cups milk
4 cups shredded cheese (any combo works, but I used sharp Irish Cheddar, Colby Jack, Triple Cheddar Blend and a little American - it keeps it super creamy)
1 tsp kosher salt
1/2 tsp white pepper (you can use black pepper, but the white pepper doesn't show in the sauce and makes it extra pretty)
1/4 tsp dry mustard (for a little flavor punch. Don't have it? Just omit)
Method:
Fill a big stockpot with water and bring to a boil. When water boils, add a generous pinch of salt and pasta, and cook pasta according to package instructions. While waiting for water to boil, prepare your sauce. Melt butter over medium heat in a pan large enough to hold your cooked pasta. When butter is completely melted, add flour and stir to combine completely. Cook for one minute to ensure you get rid of the raw flour taste. Add the milk, and whisk to combine. Add salt, pepper and dry mustard. Heat until the sauce begins to bubble and thickens to the point where it will coat the back of a wooden spoon. Turn heat to low. Add all your cheeses and stir to combine. A spoon is better than the whisk at first because the whisk will get all clumpy with cheese until the cheese melts. As soon as everything is melted, use the whisk to smooth it all out. Keep sauce over low heat until the pasta is ready. When pasta is ready, drain well and add directly to the sauce. Stir to combine and serve directly from the pot.
Like a crunchy topping? You can mix panko breadcrumbs or cracker crumbs or even crushed chips (Doritos mac & cheese anyone?) with some melted butter and a little extra shredded cheese. Sprinkle on top and run it under the broiler until browned and bubbly. You can transfer the macaroni to a baking dish first, if you like, but if your pan is oven safe why dirty another dish?
Like it spicy? Add a can of drained green chilis or chopped pickled jalapeños to the sauce before adding the pasta.
Like it fancy? Add some crumbled chopped bacon and mushrooms, or cooked lobster meat (or shrimp or crab), chives and some Old Bay or cajun seasoning.
Like that old school "Hamburger Helper"? Add a pound of browned, seasoned ground beef or turkey to the sauce before you add the pasta.
You see, this is your blank canvas. You can make it your way, and I hope you do.
Comments