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Mom's Mac and Cheese

Source of Recipe


Brooke Brantley



List of Ingredients



• 4 tablespoons butter (divided)
  
• 5 tablespoons all-purpose flour
  
• 2 ¾ cups whole milk (divided)
  
• 2 quarts boiling water
  
• Kosher salt (divided)
  
• 8 ounces dried pasta (macaroni, radiatore, or your favorite shape)
  
• ½ cup grated Gruyère cheese
  
• ½ cup grated Parmesan or 1 cup grated good-quality Cheddar cheese, plus ¼ cup more for garnish
  
• Pinch ground white pepper
  






Instructions



1. Over low heat, melt 3 tablespoons butter in a 2-quart heavy-bottom saucepan. Add flour; whisk to form a smooth mixture, then cook for 2 to 3 minutes. Add ½ cup milk to the pan, whisking to avoid lumps. Continue adding and whisking until all the milk but ¼ cup is incorporated. Bring to a boil, then reduce to a gentle simmer. Cook for about 20 minutes, stirring occasionally and skimming any "skin" from the surface. Continue until the sauce is thick and smooth and no longer has any taste of raw flour. Keep the heat low so that the sauce does not scorch.
   
   
2. Meanwhile, bring the water to a boil, then season with salt until it tastes like seawater. Add the pasta and stir, covering to return the water to a boil quickly. Remove the lid once the water returns to a boil. Cook the pasta according to directions, stirring occasionally, or until it is soft but still has a slight "bite" to it. Drain, but do not rinse, then transfer it to a large mixing bowl.
   
   
3. To remove any lumps of flour, press the sauce through a mesh strainer into a medium bowl. Add the cheese to the sauce, stirring to incorporate, then add the remaining 1 tablespoon butter. The sauce will not be completely smooth but will have some "character" lumps. Season with salt and white pepper. Pour half the sauce over the drained pasta and combine. Add the remaining sauce and mix well. Add ¼ cup of milk if needed to thin the mixture to the right consistency.
   
   Transfer to serving plates and garnish with the remaining ¼ cup of grated cheese.
   
   Makes 4 side servings
   
   






Final Comments


In this recipe, kids five and older can:

â—¦ Measure the butter, flour, and milk
â—¦ Grate the cheese
â—¦ Weigh the pasta