Macaroni and Cheese II

I posted a mac and cheese recipe last year, paired with Beaujolias wine. That one is full fat and very yummy.  The recipe from the video is essentially the same, but I use 1 % milk and 2 % cheese.  Also, I cook the sauce a bit longer before I add the cheese.  Heat it up with a pinch of cayenne or spice it up with nutmeg. Add a bit of grated onion to make it more savory or add 1/4 cup of Parmesan cheese to the topping for some extra crunch. Both versions are great and very wine friendly. Enjoy.

8 ounces elbow macaroni

3 1/2 tablespoons butter

1/4 cup flour

1 tablespoon dry mustard

1 teaspoon salt

1/4 teaspoon ground black pepper

2 1/2 cups milk

1 1/2 tablespoons Worcestershire sauce

3 cups grated 2% cheese, such as extra sharp cheddar

1/4 cup bread crumbs

Heat oven to 375 degrees. In a large pasta pot, bring salted water to a boil and cook elbow macaroni to "al dente", about 7 minutes. Drain and place in a baking dish.

Meanwhile, in a medium-size sauce pan, melt butter and slowly whisk in flour to make a roux (paste). Add dry mustard and stir over medium heat for about 1 minute.

Slowly add milk, whisking constantly until completely smooth, about 4 minutes. Stirring frequently, bring sauce to a simmer and let cook until thickened and creamy, about 7 minutes. Stir in Worcestershire sauce. Add 2 1/2 cups of cheese; stir until melted and fully incorporated, about 3 minutes. Add salt and pepper to taste.

Pour cheese sauce over macaroni, mix well; top with remaining cheddar cheese and bread crumbs. Bake until bubbly and golden brown about 35 minutes. A terrific side dish or perfect meal with a green salad and of course, a glass of wine.

Comments

[Mehmet Arslan]

Hi, i am going to try to make this macaroni, only thing i hope i can find all the ingredients.

Thats because i live in the Netherlands. :)

Tnx.

[.]

H Heather..first of all let me tell you that you're such a beautiful woman and second I would like to thank you for these great recipes and like Mehmet I also hope I can find all the Ingredients coz I'm also not living in the US of A but in Sweden and I really don't know what Worcestershire sauce is?
take care and keep the good work up and will be waiting for more great recipes from you..
hugs
Xainab

[HJ]

Thanks for the kind words. The nice thing about Macaroni and Cheese is that it is pretty flexible. Worcestershire sauce is actually British, maybe if your store has an international section you can find it. It looks like Soy Sauce, but it has a different flavor. It brings a nice savory quality but you can definitely omit it or add a little sauteed onion, about 1/2 of a small one for extra flavor. Thanks again! Best, Heather

[FAL]

The recipe certainly looks terrific as do all of Heathers. However, i am a bit surprised by those who reside in Europe and claim they are unfamiliar with Worcestershire sauce. It was invented in England in the early 1800s and is manufactured and distributed throughout the world at this point as a very common condiment. Perhaps you simply wanted to inform Heather that you dont reside in the US but in Europe and enjoy reading her recipes and making them for your family.

[Lianapera]

You said you've used wet mustard for this recipe before.. are there any differences in quantity or preparation when wet mustard is used?