It's my ultimate comfort food: Mac & Cheese. I'm not even all that picky... I'm just as happy with Kraft Dinner as I am with your standard baked Mac & Cheese. But my favorite is my own variation of this classic. It's creamy, full of the sharpness of cheddar and has a small kick from the inclusion of hot sauce and white pepper.
My notoriously picky young cousins love this, and I end up making it for most family gatherings. (I made it for Thanksgiving AND Christmas last year!) I hope you enjoy it!
(NEXT WEEK: What you can do with the leftovers from this recipe... fried Mac & Cheese balls!)
Mac & Cheese (a la Marc)
1 (16-ounce) package of small or medium pasta shells, pipette, elbows (whcihever you prefer.)
1/4 cup butter
1/2 cup all-purpose flour
2-1/2 cups Milk (2% or better) or you can use cream if you prefer.
6-8 slices of deli-sliced white American Cheese. (I usually just use the 8 slices, to be honest.)
1 cup (8 ounces) shredded extra-sharp white NY cheddar
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/4 teaspoon hot sauce
1/4 teaspoon white pepper
Prepare pasta according to package directions.
Melt butter over low heat. Whisk in flour and cook for 1 minute. Be sure you whisk constantly so this doesn't burn.
Gradually whisk in milk or cream. Cook over medium heat, whisking constantly until mixture thickens and bubbles. Remove from heat.
Add cheeses, mustard, salt and hot sauce. Stir until cheese melts and sauce is smooth.
Stir in pasta and cook over medium heat for a minute or 2 until thoroughly heated.
Serves 4 to 6 people and is yummy.
