I’ve found the holy grail of macaroni and cheese sauces, and it goes like this.
Create a roux (see directions below. Julia Child taught me about rouxs. Or rather, her cookbook did.). Add milk + djion mustard.
Whisk in fontina, gruyere, + sharp cheddar.
Toss with pasta; put in baking dish; top with bread crumbs; bake at 375 for 30 minutes.
This whole dish takes about 45 minutes from start to finish, and it’ll make all your guests happy and warm. And now for the detailed recipe for you detail-oriented cooks… lv, molly
P.S. This dish can be made healthier quite easily by substituting low-fat cheese, reducing the quantity of cheese, using fat-free milk, less butter, and by using whole wheat pasta and adding vegetables. I chose not to do any of those things this time around.
P.P.S. Bruce Springsteen came on my iPod as I was whisking, and I sang along. This feels like pertinent information.
Simple Macaroni + Cheese
1 pound pasta
2 Tablespoons butter or earth balance
2 garlic cloves
1 Tablespoon all-purpose flour
3/4 cup milk
1 teaspoon Dijon mustard
1/4 cup shredded Gruyere cheese
1/4 cup shredded fontina cheese
1/3 cup sharp cheddar
Freshly ground black pepper or chopped basil
Preheat oven to 375. Prepare pasta according to package directions. Drain and place pasta in a single-layer in a 1-1/2 quart shallow baking dish that has been sprayed with nonstick spray.
Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until fragrant, about a minute. Whisk in flour until it thickens and bubbles; then whisk in milk and Dijon. Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes.
Pour sauce over pasta and sprinkle with breadcrumbs. Bake until the cheese is golden and bubbly, about 25 minutes. Let rest for 5 minutes before serving. Voila!