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In the world of food classics is there anything more perfect than a bubbly casserole of macaroni and cheese? Great for meatless Lenten meals, on its own, or as a side served with almost anything and in any season, the popularity of mac and cheese is phenomenal. Today, there are more versions of mac and cheese than there are pasta shapes.
One of the first dishes I learned to make, I still follow my mom's recipe which starts with the classic bechamel sauce of butter, flour, seasonings and milk, cooked and stirred till thickened and bubbly. That's when the cheese goes in and the goodness begins.
Perhaps you're more familiar with Southern-style macaroni and cheese made with a sauce of eggs and milk poured over layers of pasta and cheese to form a cheesy custard while baking.
Then there's also an easy one skillet stovetop version. Just break out a cast-iron skillet, add liquids and uncooked macaroni. When the macaroni is tender, stir in remaining ingredients and cheese and viola! Eat as is or sprinkle the top with buttered bread crumbs and bake in a hot oven for 10 minutes till browned.
Classic Mac and Cheese
2 cups uncooked macaroni
1/4 cup butter
1/4 cup flour
1/2 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. black pepper
1/8 tsp. paprika plus more for sprinkling on top
2 1/2 cups milk, whole or 2 percent
3 cups grated medium Cheddar cheese, divided
8 ounces processed cheese spread, cubed (for creaminess)
Buttered fresh bread crumbs for topping, if desired
Directions: Cook pasta till al dente, according to package directions. Drain and rinse with cool water to stop the cooking. Return to pan. Set aside.
In heavy saucepan melt butter over medium heat. Whisk in flour, salt, dry mustard, pepper and paprika. Stir constantly for about 3 minutes. Stir in milk and continue to stir till the sauce thickens. Remove from heat and stir in 2 cups Cheddar and the processed cheese cubes, stirring till melted. Pour cheese sauce over the cooked macaroni.
Spoon mixture into a greased 2-quart casserole dish. Sprinkle remaining 1 cup Cheddar over top then sprinkle with buttered bread crumbs, if using. Dust top with paprika. Bake in preheated 375-degree F. oven for 25 to 30 minutes, or till browned and bubbly. (For extra pizzazz top individual servings with cooked crumbled bacon.) Serves 6.
Macaroni Au Gratin
(No sauce to cook.)
2 cups uncooked elbow macaroni
1 1/2 tsps. salt (divided)
4 large eggs. lightly beaten
2 cups milk
1/4 tsp. pepper
1-pound block sharp cheddar cheese, shredded
Directions: Lightly grease 13×9-inch baking dish. Preheat oven to 300-degrees F.
Cook macaroni according to package directions, adding 1 teaspoon salt to water. Drain well; set aside. In large bowl combine eggs, milk, pepper and remaining 1/2 teaspoon salt. Add cooked macaroni, stirring well.
Spoon half macaroni mixture into baking dish. Sprinkle with half of the shredded cheese. Repeat with remaining macaroni and top with the cheese.
Bake in 300-degrees F. oven 30 minutes; increase temperature to 400-degrees F. and bake 10 minutes or till lightly browned. Let stand 15 minutes before serving. Makes 8 to 10 servings.
Stovetop Cast-Iron
Mac and Cheese
3 1/2 cups water, plus extra as needed
1 (12-ounce) can evaporated milk
3 cups uncooked elbow macaroni or small shells
Salt and pepper
1 tsp. cornstarch
1/2 tsp. dry mustard
1/4 tsp. hot sauce
1 1/2 cups mild cheddar cheese, shredded
1 1/2 cups Monterey Jack cheese, shredded
3 T. butter
Directions: In 12-inch cast-iron skillet over medium high heat, combine water, 1 cup evaporated milk, uncooked macaroni and 1/2 tsp. salt. Cook, stirring often, till macaroni is tender and liquid has almost completely evaporated, 8 to 10 minutes.
In bowl, whisk together remaining milk, cornstarch, mustard and hot sauce. Pour into skillet and cook till sauce is slightly thickened, about 1 minute.
Remove from heat and stir in grated cheeses, one handful at a time, till melted. Stir in hot water if sauce is too thick. Stir in butter and season with salt and pepper to taste. Serves 6.
For baked version if desired, use a food processor to coarsely crumb 2 slices soft bread with 2 tablespoons melted butter and 1/8 tsp. black pepper. Sprinkle crumbs over macaroni and cheese and bake in 475-degree F oven until topping browns, about 10 minutes.