Basic, but good, Macaroni and Cheese
For a basic mac and cheese, you make a roux by mixing butter and flour, add milk to make it a bechamel, and add cheeses to make it a mornay or cheese sauce that you mix with cooked macaroni. If you have leftovers in the fridge? You now have limitless possibilities for your next meal. In my recent video, I took my leftovers and made three variations: Short Rib, Roasted Vegetable, and Peas / Spinach / Bacon. Whatever you have will work.
Recipe
Ingredients:
454 g dry Macaroni (1 lb)
25 g Butter
25 g Flour
600 g Milk
300 g fresh grated Yellow Cheddar (not aged)
300 g fresh grated Smoked Gruyere (or Gouda)
Salt to taste
Leftovers (Roasted vegetables, chicken, braised short rib, bacon, etc.)
Method:
Gather all the ingredients. Grate cheeses and store in the fridge.
Boil a pot of water. Add a large pinch of salt (~10 grams per liter of water). Add the macaroni and boil one less minute than the package says. Drain the pasta and set aside in a large metal bowl.
In a saucepan over medium heat, melt the butter. Add the flour and stir to create a roux. Cook, while stirring, for 1-2 minutes.
Pour in the milk, and stir occasionally for 10 minutes until it begins to thicken.
Turn off the heat. Add in the cheeses and stir until melted. Taste it, add salt to taste (It may not need any if your cheeses are salty).
Pour the cheese sauce into the large bowl with the cooked pasta. Add any cooked leftovers you have (roasted vegetables, short ribs, chicken). Toss everything together until well combined.
(Optional) Spoon mac and cheese into oven safe bowls, top with more melting cheese, and broil for 2 minutes until bubbly and brown.