Saturday, August 29, 2009

Baked Mac & Cheese

Serves 6-8 adults

  • 1 tsp. Kosher salt
  • Vegetable oil
  • 1 lb cavatappi or elbow macaroni
  • 1 qt. whole milk
  • 8 tablespoons (1 stick) unsalted butter
  • 1/2 cup AP flour
  • 4 cups Fontina cheese
  • 2 cups extra-sharp Cheddar cheese
  • 1/2 cup Parmesan
  • 1/2 tsp black pepper
  • 1 cup bread crumbs (3 slices, crusts removed)
  1. Preheat oven to 375 degrees.
  2. Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to package, usually 6-8 minutes. Drain well and remove to a large casserole dish.
  3. Heat the milk in a sauce pan but don't boil it.
  4. In the pot used for the pasta, melt the stick of butter and add the flour. Whisk well until combined and smooth, cook about 2 minutes.
  5. While wisking your butter/flour combo, add in the warm milk. Continue whisking until the mixture thickens and is smooth.
  6. Off the heat, add in your cheese, salt and pepper. Stir well to combine, then pour over your macaroni in the casserole dish and mix well.
  7. Top with bread crumbs and Parmesan cheese.
  8. Bake for 30-35 minutes.
This is an adaptation of Ina Garten's Mac and Cheese. She uses Gruyere and tops hers with tomatoes. I prefer Fontina and don't like tomatoes, so this is my version.