One of my current cooking quests, is for the perfect mac’n’cheese. Here’s my current working theory.
Macaroni and Cheese
- 1 serving pasta
- 1T butter
- 1T AP flour
- 1/2 cup milk
- 1/2 cup cheese, grated
- Panko breadcrumbs
- Bacon bits
- Salt & pepper
Prepare the pasta per the package directions. Meanwhile, melt the butter in a small sauce pan over medium heat. Once it is melted, and nice and frothy, add the flour. Heat for a couple minutes, stirring constantly, until it is fully combined and the raw flour taste is gone. Add the milk and cook until it thickens, stirring occasionally. Reduce the heat to low, add the cheese and stir until fully incorporated. Add salt and pepper to taste, keeping in mind that some cheeses have more salt than others. Put the cooked pasta in a greased 2 cup glass bowl and pour the cheese on top. Sprinkle bacon bits over the cheese, and then a good coating of bread crumbs. Broil until the crumbs are browned, I can tell by smell when it’s done.
I use mostly sharp cheddar cheese. Last time I used 1/4 Pecorino-Romano, which turned out wonderful. I’ve also had good luck putting minced shallots and crumbled soft goat cheese (chevre) on top. For pasta, I prefer spinach ravioli.
[…] lamb chops were really good. The mac’n'cheese was good but not as good as my normal recipe. I did not care for the cheese combination and there was too much bacon (who knew that was even […]