Macaroni and cheese

Here’s the current iteration of my mac ‘n’ cheese. I tend to fuck with it periodically.

YOU WILL NEED

• Macaroni – (durr) I like Barila elbows, because they have a little more texture
• Cheese – (hurrdurr) about four cups of grated cheddar - or three cups cheddar and a cup of Gruyere - plus maybe some pecorino or parmesan. Go crazy! UPDATE: About three cups should do it. Maybe three and a half.
• Milk – a little less than four cups. Whole milk – skim will curdle when you try to simmer it. If you’re feeling really slutty you could use half and half. I use milk. I’m a health nut. UPDATE: I think two-and-a-half to three cups is a better amount.
• Flour – three, maybe three and a half tablespoons
• Butter – about the same amount. I like to cook with unsalted butter and then season as I go
• Mustard powder – a tablespoon or so
• Garlic – four or five cloves, just smashed. Don’t bother peeling them. Just make sure they’re open
• Thyme – five or six sprigs
• Italian parsley – optional, but I like it. Just tear up a few handfuls and stir it in.
• Nutmeg - about a teaspoon. Some nerds insist it has to be grated Fresh. Whatever. UPDATE: Quit fucking around. Grate it fresh
• Optional - Saute anything you think would taste good and throw it in as you build the sauce. Leeks, mushrooms, sundried tomatoes (soak 'em and slice real thin)
• Worcestershire sauce and hot sauce – a few dashes of each, to taste

WHAT TO DO

Preheat the oven to 400

Boil the macaroni in lots of salted water until it’s just barely done. It’ll cook again in the baking so you don’t want it too mushy. Drain it and rinse it under cold water. This will stop the pasta from cooking any further, which is good. And it will remove the free starch from the outside of the noodles - starch can make your finished sauce kinda grainy.

Warm the milk in a pot, and add the thyme and garlic. Give it a stir and let it simmer for about 10 to 15 minutes.

Melt the butter in a big deep skillet and wait for the foam to bubble away. Then stir in the flour and mustard powder a little at a time, stirring or whisking to avoid lumps. About five minutes should do it. Sprinkle the nutmeg on top. Now’s the time to stir in your Worcestershire and hot sauce.

Now strain the simmered milk into the skillet with the roux and stir until it’s all mixed, then melt the cheese(s) in a handful at a time. Give it a taste, and add salt and pepper if you think it needs it.

Scoop the macaroni a bit at a time into the cheese sauce until everything is combined. Add the parsley or any other mix-ins now too.

Pour the whole hot mess into a baking dish. Grate some of the pecorino/parmesan on top to make a nice crispy crust. OR – if you’re feeling really frisky, melt some butter in a small pan, and toss some panko bread crumbs in. Pour this butter/breadcrumb mixture over the noodles and then top it with some pecorino.

Let it bake until the top is brown and bubbly. Half an hour tops.