I think I finally found a mac and cheese recipe that I like! In an earlier mac and cheese post, I discovered that the casserole type mac and cheese just doesn’t cut it for me. Creamy it is! This time I cooked the milk and rue mixture in my dutch oven and it worked perfectly. The other time, I tried cooking this in a little pot on the stove and it ended up burning. I found this recipe from Martha Stewart’s Everyday Food magazine. There is another recipe, that I found, called Cayenne rubbed chicken with Avocado salsa that I want to try sometime this week. Can’t wait!
On Monday it’s my birthday. Ben got me Alton Brown’s recommended waffle iron from his show! Look for a product review of the waffle iron and a recipe to come later on next week. 🙂Print
3 tablespoons unsalted butter
1/4 cup finely chopped onion
1/3 cup all-purpose flour
4 cups whole milk
1/8 teaspoon cayenne pepper
3/4 pound small shell pasta or elbow macaroni
4 cups coarsely grated sharp yellow cheddar (3/4 pound)
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1. In a medium saucepan, melt butter over medium; add onion and cook until softened, about 4 minutes. Add flour and 1/2 teaspoon salt; cook, stirring frequently, until mixture is pale golden, has a slightly nutty aroma, and is the texture of cooked oatmeal, about 5 minutes.
2. Whisking constantly, pour in 2 cups milk; add 2 more cups milk and cayenne and whisk until smooth. Cook mixture, stirring constantly along bottom of pan, until boiling, 6 to 7 minutes. Reduce heat to low. Simmer gently, stirring occasionally, until sauce thickens and does not feel grainy when a small amount is rubbed between two fingers, about 10 minutes.
3. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente; drain thoroughly and return to pot. Remove sauce from heat and let cool 10 minutes. Quickly whisk in cheese, mustard, and Worcestershire. Pour cheese sauce over pasta and stir to coat.
Smart Points: 14, Makes 8 servings