Macaroni and Cheese

Quick Mac and Cheese

Note: 1 cup uncooked macaroni (3-1/2 oz) makes 2-1/2 cups cooked.

Faster: use a blender or food processor to mix the cheese sauce.

5 minutes to prepare, 15 minutes to cook.  Serves 4.

This recipe is from the 2012 Milk Calendar.

• 8 oz. (250 g) (about 2 cups)  elbow macaroni or small pasta shells
• 2 cups (500 mL) shredded old or extra-old Cheddar cheese
• 1-1/2 cups milk
• 1 Tbsp. all-purpose flour
• 1/2 tsp. dry mustard or Dijon mustard
• 1/4 tsp pepper
• pinch ground nutmeg (optional)
• hot sauce (optional)
• additional grated cheese for topping (optional)

Cook pasta according to package directions in a large pot of boiling, salted water, till just tender but firm.
In a blender or food processor combine cheese, milk, flour, mustard, pepper, nutmeg if using.
Process till blended and fairly smooth.
When pasta is ready, drain well, return pasta to the pot.
Add blended cheese mixture to pasta.
Cook over medium heat, stirring constantly, about 5 min. or till sauce is creamy, smooth and thick.
Season to taste with hot sauce if desired.
Garnish with extra cheese if desired.
Serve immediately.

Skillet Mac 'n Cheese

Combine in a pie plate, casserole dish or cast iron skillet:

• 2-1/2 cups (dry measure) macaroni, cooked and drained.
• 1/2 cup cooked chopped bacon or ham
• 1-1/2 cups warm Mornay Sauce (white sauce + cheese) see recipe below
• Sprinkle with 1/4 cup grated gruyere (or cheddar or grated cheese blend)
• Broil until top is golden, 2 to 3 minutes.

Mornay Sauce

• 4 Tbsp (1/4 cup) unsalted butter
• 1/2 teaspoon salt
• 1/4 cup flour
• 3 1/2 cups milk
• freshly grated nutmeg (optional)
• 1 tsp Dijon mustard
• black pepper (or white pepper if you don't like little black specks in your sauce)
• 3/4 cup shredded Parmesan cheese
• 1 cup shredded white Gruyere cheese (or other white cheese)

1. In a heavy-bottomed pot, melt 4 tablespoons of butter on medium heat. \
2. Add 1/2 tsp salt and 1/4 cup flour, and gently whisk for about 2-3 minutes, cooking until it smells nutty and buttery.
3. While whisking, add the 3-1/2 cups milk slowly to the stiff flour mixture.
4.  Bring to a simmer, turn the heat to low, continue to simmer 15 minutes, stirring occasionally.
5. Add the cheeses, nutmeg and Dijon mustard, stirring with a wooden spoon until sauce ingredients are evenly incorporated. Cook for another 5 or so minutes, until cheese is fully melted.

Note: For a subtle onion flavour, peel 1/2 a small onion and immerse it in the milk mixture while, cooking. The onion is removed before cheese is added. If you like the flavour, pin a bay leaf to the onion as well, but remember to remove the leaf and the pin.

Oven Mac and Cheese with Rosemary Croutons

1. Preheat oven to 375 degrees F.
2. Cut a fresh baguette into 1-inch cubes until you have 2-1/2 cups of croutons.
3. Cook 2-1/2 cups dry macaroni, drain, set aside.
4. Prepare Mornay sauce as in recipe above.
5. Add the macaroni to the cheesy sauce and stir.
6. In a medium-size pot, melt 2 Tbsp butter, stir in a sprig of rosemary to infuse the flavour, about 1 minute. Remove the rosemary sprig and set it aside.
7.  Add the bread cubes to the melted butter, toss gently.
8. Spread the bread cubes on top of the warm macaroni and cheese (in a buttered casserole dish if it wasn't prepared in an ovenproof pot.)
9. Place the rosemary sprig on top.
10. Bake in preheated oven 20-30 minutes until golden brown.