Like everyone else I’ve been making macaroni and cheese forever but I’ve just never been completely satisfied with my results. I’ve made some good ones over the years but nothing that really blew the top off…..until now. I can proudly say that I’ve just made the best basic mac and cheese of my career and I’m quite thrilled. The proof came when I got my husband to taste the sauce and I got an “oh yeah” and a head nod, you see, my husband does not like homemade mac and cheese, he prefers the “ahem” boxed stuff ( I like it too but homemade is better in my opinion).
Anyway I’m tickled pink and thought I would share my recipe for anyone interested or has also been in the pursuit of a fabulous mac and cheese recipe.
Most of these measurements will be approximate as I never really measure anything when I make mac and cheese. (This might be part of my problem).
Paula’s Mac and Cheese
About 1 1/2 cups of dry pasta of your choice suitable for mac and cheese
Big pot of salted water.
3 tbsp. unsalted butter
1/2 small onion chopped
1/4 cup of white flour
1/2 tsp. paprika
1/2 tsp. tumeric
1/2 tsp. salt
1/4 tsp fresh ground pepper
1/4 cup of half and half
3 cups of milk
1 tbsp. yellow mustard (the wet, not dry)
3 ounces of crumbled gorgonzola
1/2 cup of grated emmenthal (or swiss or gruyere) cheese
2 cups of grated cheddar cheese
1/2 cup of bread crumbs
1 tbsp. of melted butter
1 tsp. of chopped fresh parsley
Bring water to a hard boil, add pasta, cook until al dente, drain.
In a saucepan, melt butter, add onion, cook until tender with no colour. Add paprika, tumeric, salt and pepper, stir to combine, add flour and cook for about a minute. Add milk and half and half slowly, whisking all the time to get rid of lumps, cook for about 5 minutes add yellow mustard continuing to stir. Add cheeses and whisk to incorporate and keep on the heat until melted. In a buttered casserole dish pour in sauce, add pasta a spoonful at a time until you feel you have enough and give it a good stir to meld it all together. For topping, mix together the melted butter, bread crumbs and parsley and sprinkle over top of the mac and cheese. Bake for 20 – 30 minutes until golden and bubbly.