Homemade Mac and Cheese
Recipe from Susan Nye's Around the Table
Macaroni and cheese is the epitome of comfort food and the perfect dinner on a cold and blustery night.
Number of Servings
8 oz. macaroni, penne or fusili pasta
2 tbsp. butter, plus a little more to butter the pan
2 tbsp. all-purpose flour
1/4 tsp. cayenne pepper
1/2 teaspoon paprika
1/4 tsp. nutmeg
1/2 tsp. dried thyme
2 tsp. Dijon mustard
2 c. milk
8 oz. sharp Cheddar cheese, grated
2 oz. parmesan cheese, grated
Salt and pepper
Preparation - Directions
Butter a 1 1/2 - 2 quart casserole dish and preheat oven to 375 degrees.
Cook the pasta according to package directions less 1 minute. Drain and return the pasta to the pot.
While the pasta is cooking, melt butter in a heavy saucepan over medium heat. Add the flour, cayenne pepper, paprika, nutmeg and thyme and whisk for 1 minute. Whisk in the Dijon mustard and gradually whisk in the milk. Bring to a simmer over medium-high heat. Reduce the heat to low and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Add 6 ounces of grated cheddar and 1 ounce of grated parmesan to the sauce and stir until melted, about 1-2 minutes. Check for seasoning and add salt and pepper to taste.
Combine the pasta and cheese sauce and toss to combine.
Transfer the macaroni and cheese to the casserole dish.
Sprinkle with remaining cheeses. Bake for 30 to 40 minutes at 375 degrees or until piping hot and top is golden brown.