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All-About-the-Cheese Macaroni

Source of Recipe


From "Dinner for Everyone" by Mark Bittman



List of Ingredients



• 4 Tbsp unsalted butter
  
• Salt
  
• 1 pound medium-cut pasta (like elbow, shell, or ziti)
  
• 2½ cups whole milk
  
• 3 Tbsp flour
  
• ¾ cup grated Gruyère cheese
  
• ¾ cup grated aged Cheddar cheese (about 3 ounces)
  
• ½ cup grated Parmesan cheese (about 2 ounces)
  
• Pinch ground nutmeg
  
• Pepper
  
• 2 Tbsp chopped fresh chives
  






Instructions



1. Heat the oven to 400° F and grease a 9-by-13-inch baking pan or 2-quart ovenproof dish with 1 tablespoon butter. Bring a large pot of water to a boil and salt it.
   
   
2. Add the pasta to the boiling water, and cook, stirring occasionally, for 5 minutes, then start tasting. When the pasta is tender but still needs another minute or two to be done, drain. Rinse under cold running water to stop the cooking, shake off any excess water, and transfer to a large bowl.
   
   
3. Put the milk in a small saucepan over medium-low heat. When tiny bubbles appear along the sides, turn off the heat.
   
   
4. Put the remaining 3 tablespoons butter in a medium saucepan over medium-low heat; when it melts, add the flour and cook, stirring, until the mixture turns golden, 3 to 5 minutes. Add about ¼ cup milk to the hot flour mixture, whisking constantly until it's smooth. Keep whisking while you add the remaining milk a little at a time. The béchamel should be thick and smooth. Add the cheeses and nutmeg, and stir until combined.
   
   
5. Mix the sauce with the noodles, then sprinkle with salt and pepper. Put the pasta mixture into the prepared pan and transfer to the oven. Bake until the sauce is bubbling and the top is browned in spots, 15 to 20 minutes. Serve hot, garnished with the chives.
   
   Makes 4 servings