Macaroni and Cheese

Hi all!

For tonight's recipe let's make a version of Macaroni and Cheese.  There are so many macaroni and cheese recipes out there on the www but this one is pretty darn good if I do say so myself.  This was my first attempt at making this casserole, it was easy to make and not too much of a mess in the kitchen, all good things in my opinion.  Here we go.

The Players:

In a large pot bring salted water to a boil; cook macaroni until al dente:

In another large pot (5-qt works well) melt butter, add onion:

Whisk in flour, whisk in milk, keep whisking, it builds character
and takes out any lumps:

Keep whisking.  In a slow, steady stream pour in milk:

Add cayenne, if using. 
Whisk until mixture is thickened and coats the back of a wooden spoon:

Add the cheeses and seasonings.  Mix well:

Toss pasta with cheese mixture (yes, that is my camera string, not in the pot though). 
Fold in ham if using:

Transfer to a 13"x9" baking dish, or any larger oven safe dish,  top with bread crumbs and bake.  Ohhhh baby.....

Macaroni and Cheese

Ingredients:

Coarse salt and ground pepper



1 pound elbow pasta


4 tablespoons butter


1 small onion, chopped


1/4 cup all-purpose flour


4 cups milk


1/8 teaspoon cayenne pepper (optional)


1 1/4 cups shredded yellow cheddar cheese (5 ounces)


1 1/4 cups shredded white cheddar cheese (5 ounces)
(or all cheddar or cheeses that you prefer)


8 ounces ham, diced into 1/2-inch pieces (optional)

Panko bread crumbs, aproximately 1/4 to 1/2 cup, enough to cover top of your casserole dish

Directions:

Preheat oven to 375 degrees. In a large pot of boiling salted water, cook pasta until al dente; drain and reserve.

Meanwhile, in a 5-quart heavy pot, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Whisk in flour to coat onion. In a slow steady stream, whisk in milk until there are no lumps.



Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in cayenne, if using, and 1 cup each yellow and white cheddar cheese. Season with 1 teaspoon salt and 1/4 teaspoon pepper.


Toss pasta with cheese mixture; fold in ham. Transfer to a 9-by-13-inch baking dish.

Toss together bread crumbs with remaining 1/4 cup each of cheese(s). Top pasta with breadcrumb mixture.

Bake until top is golden, about 30 minutes.

(recipe adapted from a Fine Living recipe)