HG Cooks
Grown Up Mac and Cheese
Recipe by Hopson Grace
Who doesn't love Mac and Cheese? To update this perennial classic, simply switch up your pasta, try an alternative cheese or add in a little Merguez sausage. There are countless recipes to choose from online. Whichever one you decide on, try serving it in individual ramekins for an elevated restaurant feel.
Makes about 2 cups
Ingredients
2 cups uncooked pasta: cavatappi, gemeli, campanele or penne rigate
1 ½ cups milk
2 tbsp butter
2 tbsp all-purpose flour
4 oz Gruyere cheese, grated
3 oz extra-old Cheddar cheese, grated
2 oz blue cheese, crumbled
Nutmeg
1 tsp salt, freshly ground pepper
Bread crumbs (or substitute with crushed saltine crackers)
Basil of parsley, for garnish
Instructions
Preheat oven to 400 degrees. In a large pot, add pasta to boiling, salted water. Cook according to package directions, normally 6-8 minutes. Do not overcook. Drain.
Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk (you can microwave or heat it in a pot on low heat) and cook for a minute or 2 more, until thickened and smooth. Remove from heat and add the cheeses, salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into 2 individual size ramekins.
Sprinkle bread crumbs Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle with bread crumbs or crushed crackers and bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
