mac and cheese

In dinner on January 11, 2011 at 11:41 pm

what could possibly be a better inaugural dish for my pretty new christmas present…

than a really good mac and cheese? i mean, good. with a bechamel sauce and gruyere and the whole bit.

it’s not as hard as you think.

start by cooking your mac. i used ditalini because they’re so cute and small and perfect for this one-serving-plus sized dish.

make sure not to over cook it – just al dente.

then for your sauce. one cup of traditional bechamel takes 2 tablespoons butter, 2 tablespoons flour, 1 1/4 cups milk (heated!), salt and pepper. i quartered the recipe.

so. melt your butter.

add your flour.

cook, stirring, for about 2 minutes until it bubbles, but before it gets brown.

then add your milk. the key is for the milk to be warm, so i zapped it in the microwave for about 30 seconds.

stir and bring to a boil.

then you are supposed to cook for another 2 minutes or so and add the cheese for last 2.

i was working with such a small amount, though, in such a hot pan, that i turned the burner off right as it reached a boil and then added the cheese, salt and pepper. that worked well without overcooking it.

mix your sauce and cheese and noodles

add to your buttered dish

sprinkle with some more cheese (can there be too much?!) and if you’re on a roll like i was you’ll be able to dig around in the back of your cupboard for some italian seasoned bread crumbs to sprinkle on top, as well.

if you are REALLY on your game, you’ll make your own fresh buttered bread crumbs…

bake until golden and bubbly at 375 degrees.

serve with salad for a delicious homemade tv dinner!


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