You know I do believe in comfort food. I am not a pasta fan, hard to believe uh?, but I do not think anyone can resist baked macaroni cheese.
It’s the perfect recipe for when you arrive late home (after a LONG day in the office) and do not feel like cooking much (although we always love cooking, don’t we ?). Here it goes.
- 1 pound (500 gr) macaroni
- 4 Tbsp butter
- 1/2 cup (56 gr) all-purpose flour
- 3 cups (700 ml) milk
- 2 heaped cups (250 gr) grated cheese (your favourite, I am using Cheddar and Emmental)
- freshly grated nutmeg
- salt and freshly ground black pepper
In a large pan bring 2.11 quarts (2 liters) water to boil. Toss in 2 Tbsp salt. Add pasta and let it cook for 3 minutes less than recommended time (see package). Drain and set aside.
Heat the oven to 400’F (200’C).
In a separate pan, melt the butter, add the flour and stir to obtain a smooth roux.
Add little milk, whisk to incorporate all the roux, preventing any lumps to form. Add the remaining milk and bring to a boil. Turn off the heat. Grate some nutmeg and stir it in.
Grate the cheese and add to the white sauce (retain 3 Tbsp to garnish). Mix well and let the cheese melt completely; if too thick add some of the pasta water to loosen the sauce.
Transfer the macaroni to a deep suitably sized oven-proof dish. Pour white sauce over it and mix it thoroughly; level, pressing lightly, with a spatula. Sprinkle the remaining cheese on top and grate some black pepper (optional).
Bake until the cheese is browned and bubbling. Serve straightaway.