COLUMN: Diversify a classic, cheap and cheesy college meal
Everybody loves macaroni and cheese, right? This is a recipe for the absolute, most basic version around — meaning it pretty much contains macaroni and cheese. The white sauce, known as a “béchamel,” is what brings it all together and ensures that the cheese does not toughen up or separate.
Before baking, it may seem as if there is too much cheese sauce and not enough noodles, but as the macaroni finishes cooking, it absorbs some of the sauce to become plump, flavorful and wildly delicious. Once you’ve mastered the basic recipe, try playing around with some of the variations I’ve suggested, or come up with your own. I think you’ll love it any way you try it.
ABSOLUTELY BASIC MACARONI AND CHEESE
8 ounces (1/2 pound) elbow macaroni
2 ¾ cups milk
3 tablespoons butter
¼ cup all-purpose flour
1 teaspoon salt
¼ teaspoon freshly ground black pepper (optional)
2 ¼ cups (about 9 ounces) grated sharp cheddar cheese
1 cup (about 4 ounces) grated Monterey Jack cheese
Preheat oven to 375 F.
Fill a large pot with water; bring to a boil.
Add the macaroni and cook for 2-3 minutes less than what is stated in the directions on the box or bag, until the outside is cooked but the inside is slightly underdone. (Note: Under-cooking the macaroni ensures that it won’t get too soft when it continues to cook later in the oven).
When done, drain the macaroni well and set it aside.
Meanwhile, in a medium-sized saucepan set over medium heat, warm the milk. In another pot — you can use the same one you cooked the pasta in — melt the butter. When the butter starts to bubble, add the flour and cook for 1 minute, whisking constantly.
Slowly pour in the hot milk, whisking constantly. Continue cooking and whisking until the mixture bubbles and becomes thick (the consistency of sauce).
Remove the pan from the heat and stir in the salt, pepper and most of the cheese (save a little of each cheese for sprinkling on top). Stir until the cheese is melted and the sauce is smooth.
Gently stir the cooked macaroni into the cheese sauce.
Pour the mixture into a glass or metal baking pan (the size doesn’t matter as long as the mixture fills the pan) and sprinkle with the remaining cheese. Bake for 20-25 minutes, until it is browned on top. If it hasn’t browned by then (or if you just like it more browned) you can broil it for 1-2 minutes.
Serve hot.
Variations:
Snazzy – Before baking, toss some breadcrumbs (either made from torn bread or Panko Japanese-style bread crumbs) in a little melted butter and sprinkle over the top. They’ll brown up nicely and add a delicious buttery crunch to the dish.
Hot and Spicy – When you’re whisking in the salt a pepper, add a pinch of cayenne pepper to the sauce. Then replace the Monterey Jack cheese with pepper jack. If you’re feeling really adventurous, you can also stir in some canned diced jalapenos.
Health Nut – Replace the elbow macaroni with whole-wheat pasta, use skim milk to make the béchamel and use reduced-fat cheeses. Steam broccoli until crisp-tender (don’t get it too soft, as it will continue cooking while the pasta bakes) and chop it into bite-sized pieces to stir in before baking. Your taste buds and your waistline will appreciate this one.
Big Spender – Instead of using traditional sharp cheddar, use sharp white cheddar and replace the Monterey Jack cheese with Gruyere or Pecorino Romano. Gruyere cheese is my favorite, but it tends to be a bit more expensive than other cheeses. Luckily, you can usually purchase it in small quantities at the front section of the grocery store, and trust me, you can taste the difference.
Fancy Schmancy – use a combination of Swiss, white cheddar and Parmesan cheeses and bow-tie or penne pasta instead of macaroni. When you add the pasta to the sauce, add a few tablespoons of pesto and about ¼ cup toasted pine nuts. Sprinkle with breadcrumbs before baking and serve with slices of fresh tomato on the side.
Southern Comfort – Leftover mac and cheese can become even tastier when it’s fried. Make it into balls (once it’s chilled and hardened), coat each ball in egg and breadcrumbs and fry them in a pot on your stove until crispy.
– Jennelle Clark is a senior psychology major who writes the online food blog foodislikeart.blogspot.com. She loves making, eating and sharing her food. Send comments to jenn.wilson@aggiemail.usu.edu