It's been chilly here lately. Winter jackets are out, hats and mitts are being worn and the furnace is on! All signs that winter is upon us. When the weather gets cold outside I love making comfort food. I love having the oven on, so the warmth from the oven heats the house and takes the chill away from being outside. I love the smell that fills the house and lingers long after the meal is over. But most of all I love the feeling of sitting with my family and sharing a meal of warm, delicious comfort food.
This macaroni and cheese recipe was adapted from Cook's Illustrated from May 1, 2004. It is very easy to make and doesn't take long at all.
1 pound of elbow rice macaroni
1/3 cup unsalted butter, plus 3 tablespoons cut into small cubes
1/3 cup all purpose flour (gluten free can be used)
1 teaspoon mustard powder
1 teaspoon paprika
4 cups whole milk
400g cheddar cheese
100g parmesan cheese
salt & pepper to taste
1 cup bread crumbs (optional)
Preheat oven to broil.
Bring a pot of water to a boil over high heat.
Add macaroni and cook until al dente. Rince and set aside.
While pasta is cooking, heat butter over medium heat until foaming.
Using a whisk add flour, mustard and paprika and mix well until combined.
Gradually whisk in milk. Turn heat up to high and bring the mixture to a boil. Make sure to whisk constantly during this phase. It will begin to thicken.
Remove the pot from the heat and mix in the cheeses, salt & pepper.
Reduce heat on element to medium low. Add the macaroni to the pot and stir constantly until the mixture is hot all the way through. This should take about 5 minutes.
Transfer the mixture to a casserole dish and top with bread crumbs and cubed butter.
Place casserole dish into the oven and broil until topping is golden brown.
Allow to cool for about 5 minutes before serving.