My daughter Michala would request this every single day if she had her way! This recipe is a bit time consuming, but I always feel that it is worth the effort. This is a perfect weekend dish that will supply leftovers on a busy Monday! I like to make it all the more decadent by adding heavy cream and nutmeg - nutmeg is something I’ve grown to love with pasta.
COMFORTING RICH MACARONI & CHEESE
- Vegetable oil
- 1 pound elbow macaroni
- 2 cups whole milk
- 2 cups heavy cream
- 6 Tablespoons unsalted butter
- ½ cup all-purpose flour
- 12 ounces of any of your favorite cheese grated (4 cups)
- 8 ounces extra-sharp Cheddar, grated (2 cups)
- 1 Tablespoon kosher salt
- freshly ground black pepper (to your taste)
- freshly ground nutmeg (several grates, to your taste)
Preheat the oven to 375 degrees. Bring a large pot of water to a boil, adding a touch of oil and salt. Add the macaroni and cook according to the directions on the package, about 6 to 8 minutes. Drain well. Meanwhile, in a saucepan, heat the milk and heavy cream but do not boil it. Melt 6 Tablespoons of butter in a large pot and slowly add the flour. Cook over low heat for about 2 minutes, stirring with a whisk, constantly. While whisking, add the hot milk and heavy cream mixture and cook for a minute or two more, until the mixture is thick. Remove from heat, add the cheese of your choice and the cheddar, 1 Tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a casserole dish. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.