Macaroni and Cheese

Macaroni and cheese is an old American favorite dating back almost to the time of the American Revolution. Always a Southern favorite, its popularity really took off after Kraft® introduced a boxed version in the 1930s. Kraft's version became so popular that some people now prefer their packaged to the homemade. We still think homemade is best.

4 to 6 servings

• Macaroni -- 1/2 pound
• Butter -- 2 tablespoons
• Flour -- 3 tablespoons
• Milk -- 2 cups
• Sharp Cheddar cheese, shredded -- 2-3 cups
• Salt and white pepper -- to taste

Method

1. Cook the macaroni according to package directions. Drain, toss with a little butter and set aside.
2. Preheat oven to 350ºF. In a medium saucepan melt the butter over medium heat. Whisk in the flour and let it cook and bubble for 1-2 minutes. Do not brown or burn.
3. Whisk in the cold milk all at once, beating out any lumps. Bring to a boil, reduce heat to low, and simmer until thickened, 10-15 minutes.
4. Remove the sauce from heat and stir in the cheese until melted. Season to taste with salt and white pepper.
5. In a large bowl, mix together the cheese sauce and the cooked macaroni. Pour into a buttered baking dish and bake, uncovered for 20-25 minutes to heat through and brown the top.

Variations

• Try using a mixture of cheeses — Cheddar, Jack, Parmesan, Gouda. Some cooks swear by Velveeta®.
• Top with extra shredded cheese before baking if you like.
• Substitute half the milk with half-and-half for a creamier result.
• For a crispy, gratinéed result, top the macaroni and cheese with about 1/2 cup of fresh bread crumbs dot with 1 tablespoon of butter and bake. Or use crumbled potato chips.
• Use different varieties of pasta for a texture change.
• Stir in some chopped ham, chopped tomatoes or minced herbs (parsley, thyme) before baking. Sprinkle the top with a little paprika. Add a splash of Worcestershire sauce or 1-2 teaspoons of dried ground mustard. Use your imagination
• Stir in 1/4 cup mayonnaise before baking to add creaminess.