Creamy Macaroni and Cheese – The King Of Comfort!
When in need of comforting, is it any wonder why we turn to a creamy macaroni and cheese for solace? This dish transcends heartiness with its bent noodles and rich sauce. At the same time, a creamy macaroni and cheese transports us to easier times when Mom would serve us warm bowls of elbows perfectly coated in a bubbling, cheesy cream sauce. No, not the neon yellow boxed stuff. It was Mom’s go to recipe that we remember. Sometimes baked and gratinated with crunchy, buttery bread crumbs and sometimes simply made on the stove top and rushed to the table to be served hot and creamy.
My Mom’s macaroni and cheese was my Grandmother’s – a simple mix of cream of tomato soup, American cheese and noodles baked together in a casserole dish. I will always remember it (perhaps a recipe for another blog post) and I always enjoyed it. And even though the base was tomato, it was both a creamy macaroni and cheese and a cheesy macaroni and cheese. It was the fish stick that typically accompanied it that I could have done without!
I prefer to make something without the tomato soup. To make a really creamy macaroni and cheese, you need a roux. The thickening power of butter and flour that has been cooked together (learn how to make a a roux here) is used to marry milk and cheese into the classic mornay sauce. A mornay sauce is nothing more than a roux thickened milk (a mother sauce called a béchamel sauce) with cheese added. Both béchamel and mornay follow the classic construct of a sauce – sauce = stock (in this case milk) + liaison (a fancy term for thickener, in this case the roux)
- Sauce = Stock (in this case milk) + Liaison (a fancy term for thickener)
- Béchamel Sauce = Milk + Roux
- Mornay Sauce = Milk + Roux +Cheese
In a typical mornay, it would be gruyere cheese. But, with a simple switch to a good farmhouse cheddar, you are ready to make a tasty mac and cheese. Also added is a little grainy mustard. A good grainy mustard will help bring forward the sharp flavors of a good cheddar cheese. It is this thickened, creamy sauce that elevates the average macaroni and cheese into a dreamy, creamy macaroni and cheese. It is worth noting that the same cheddar cheese mornay sauce would be fine as a drizzle on some steamed vegetables.
Of course, the opportunity to mix cheeses is never to be ignored. For a creamy mac and cheese, the addition of some fontina helps bring more smoothness to the sauce. Totally necessary? No, but when in need of comfort in a bowl, is it wise to skimp?
Can you gratinate? If you are in the mood, sure. Buttery, crunchy bread crumbs are always a nice addition. If not, no worries. A hot pot full of creamy macaroni and cheese, delivered directly to the table sans crunchy top will not be sent back!
Here is my recipe for creamy macaroni and cheese…
- 1.5 lb of fusilli or elbow macaroni or your favorite pasta shape
- 1 lb of your favorite sharp white cheddar
- 1/4 lb of fontina cheese
- 1 stick of butter
- 1/2 cup of flour
- 4 cups of milk
- 1 tbsp of your favorite grainy mustard or to taste
- salt and pepper
- 4 tbsp of butter + extra for the casserole dish
- 1/2 cup of panko bread crumbs
- Cook the noodles al dente according to the manufacturer's instructions. Drain and set aside.
- Using a box grater, grate the cheese.
- In a large pot, melt the butter over medium heat. When the butter is fully melted, add the flour and stir well until the flour is fully incorporated. Cook the roux for a minute to cook out the flour taste. It is ok if the roux bubbles, but it should not brown.
- Using a whisk, slowly whisk in the milk making sure there are no lumps of roux. Whisk well as this will help ensure a smooth sauce.
- Continue whisking, turning up the heat to medium high. The sauce will thicken as it gets hotter. When tiny bubbles appear in the sauce and the sauce coats the back of a spoon, turn the heat down to low. Whisk in the mustard.
- Add the cheese one handful at a time whisking in between handfuls. Add another handful when the previous handful is fully incorporated. Keep whisking until all the cheese is incorporated.
- Season the sauce well with salt and pepper.
- Add the noodles to the sauce. Mix well.
- Serve Hot.
- Pre-heat the oven to 350F.
- Butter a 9x12 baking dish. Pout the mac and cheese in the buttered dish.
- In a large saute pan, melt 4 tbsp butter. When the butter is melted and bubbling, add the bread crumbs. Toss the bread crumbs in the butter until all the butter is absorbed. Season with salt and pepper. Cook 2 minutes without browning the crumbs.
- Pour the breadcrumbs on top of the macaroni and cheese.
- Bake the macaroni and cheese at 350F for 30-35 minutes until it is bubbly and the breadcrumbs are golden brown.
- Remove from the oven and serve hot.
Keep Eating! Keep Innovating!
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