If “mac and cheese” makes you think of gooey, bright orange slop, then you haven’t tried this version. It’s delicious, nutritious (try it with quinoa pasta), easy to make, and it will completely change your outlook on this American favorite. Kraft™, it ain’t.
Ingredients
Pasta
1 package (16 oz.) elbow pasta (macaroni). Use whole wheat or quinoa pasta for nutrition and variety.
1 large onion, finely chopped
3 tbsp. unsalted butter
4 tbsp. extra virgin olive oil
4 cups milk
4 cups (1 16 oz. “brick”) sharp cheddar cheese, shredded or cut into small cubes. Use a good (and sharp) cheddar and you will be rewarded.
6 tbsp. flour
2 tbsp. Dijon mustard
1/2 tsp. salt
1/2 tsp. pepper
[optional, but recommended] finely chopped vegetables of your choice. I’ve tried it with broccoli, with peas and carrots, with corn niblets. (You can use frozen vegetables–just blanch them first–or fresh.)
Topping (optional; I usually omit this)
2 tbsp. butter
1/2 cup bread crumbs
Preparation
The Pasta
Partially cook the pasta, cooking only 6 minutes.
In a large pot, saute the onion in the butter and olive oil, until tender.
Season the onions with a little salt and spices of your choice. I like turmeric and a little ground coriander seed.
Stir in the flour.
Gradually stir in the milk.
Cook and stir (make sure the bottom doesn’t stick!) until mixture thickens and almost comes to a boil.
Stir in the cheese, mustard, salt, pepper. Stir until the cheese is melted.
In a very large bowl (or in the pot, if it all fits), mix the pasta, the milk/cheese sauce and the vegetables.
Pour into a 9×13 glass baking dish.
[optional] The topping: Melt 2 tbsp. butter and stir in the bread crumbs. Sprinkle over pasta.
Bake at 350° for 35 minutes or until lightly browned on top.
Makes 8 servings.
Serving Suggestions
I love this mac & cheese with a nice, leafy salad.