It’s winter. I hibernate. I cook. I eat.
I wouldn’t consider myself the champion of all eaters but if I’m going to eat something, something I have had my mind on, I’m going to make it from scratch at home in my kitchen. I like to know what’s in my food, even if its headed straight to my hips.
One of my favorite things to make is homemade macaroni and cheese. I find the best time to make this is when there is a variety of leftover cheeses in the fridge that need to be used up. It’s a classic family favorite that can be altered to please anyone.
I must admit I have always struggled with perfecting this classic dish. Striving to get the right consistency along with the ratio of cheese to noodle, I sometimes found my mac and cheese lacking in robust cheesy flavor and never achieving its potential creaminess. So I’ve done the work for you and have discovered the perfect formula for foolproof macaroni and cheese.
First things first: your noodles. Pick a noodle that will hold the cheese, I find that spirals work best. Always cook your noodles so they are underdone, at least three minutes less than instructed on the package. As soon as you have finished cooking your noodles you want to rinse them under cold water to stop the cooking process.
Second is the cheese-to-béchamel-to-noodle ratio. Two cups of cheese to two cups of béchamel to one-half pound of pasta. This is important to achieve that cheesy flavor and creaminess your heart desires. I know your hips are crying but walking those extra miles will be well worth this mac and cheese dancing on your tastebuds.
Lastly is the cheese. If you are using a strong cheese such as Gouda, pair it with a simple basic cheese such as Cheddar, Swiss or Pecorino Romano. When choosing your cheese be sure to pick the one with an older age. This will give your macaroni and cheese its full cheese flavor.
Mac and cheese is perfect for mixing and matching. This dish allows your creativeness to flow in the kitchen. Add bacon or broccoli to mix things up or go with whole wheat pasta to keep the guilt level lower. Use your favorite local goat cheese and chives to give it a twist. The possibilities are truly endless, just follow the formula and you will master the art of cooking homemade macaroni and cheese.
Smoked Gouda Macaroni & Cheese
Serves: 6
Ingredients:
2 1/2 Tablespoons unsalted butter
2 Tablespoons all-purpose flour
2 cups of whole milk or half and half
1 tsp nutmeg
1 cup grated smoked gouda cheese
1 cup grated sharp cheddar cheese
1/2 pound uncooked spiral pasta
1 cup panko bread crumb
2 Tablespoons olive oil
Salt & pepper to taste
• Bring a large pot of salted water to a boil. Cook the noodles 3-4 minutes less than stated on the package. Once cooked, place under cold running water to stop the cooking process. Return to the pot and set aside.
• In a small saucepan, heat the milk on low heat. Do not bring to a boil or you will scald the milk. In a separate medium-sized saucepan melt the butter on medium-low heat. Once the butter is melted, add the flour. The mixture should look like wet sand; if it doesn’t, add more flour 1 teaspoon at a time. Continue to stir the mixture until it is smooth and thick, 1-3 minutes. While stirring vigorously add in the hot milk. Simmer the sauce until it has thickened, about 6-8 minutes. Add in the nutmeg and salt and pepper to taste.
• Preheat your oven to 350 degrees. After the sauce has thickened whisk in all the cheese. stirring vigorously to incorporate the mixture together. Add salt and pepper to taste. Once the mixture has become smooth, some lumps are okay. (If the mixture seems to thick add in a tablespoon of water until desired consistency is reached). Pour the sauce over the noodles. Stir until well combined. Pour noodle and sauce mixture into a 9 x 9-inch baking dish (or something similar in size). Be sure to press down any noodles sticking up.
• In a small bowl combine the panko bread crumbs, olive oil and a dash of salt and pepper. Stir until well combined. Spread evenly over the top of the macaroni and cheese. Place the baking dish on a sheet pan and bake for 30 minutes or until the bread crumbs are golden brown. Allow to cool slightly and serve hot.
Kayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir.
Kayleigh has been in the culinary industry for the last 12 years, working in kitchens on the East End. She also is a personal chef.
Look for In the Kitchen with Kayleigh every Saturday on SoutholdLOCAL.com.
Got questions? Recipes? Ideas? [contact-form-7 id=”27493″ title=”Write to Kayleigh”]
