Through the cheesy top lies the most creamy and comforting macaroni and cheese that you could hope for. Colloquially known as mac and cheese, and having its origins dating back to medieval times, with one of the first recipes appearing in Italian and English cookbooks around the 13th or 14th century before crossing the pond and becoming a North American staple. This traditional dinner is stodgily satisfying and depending on what cheddar or cheese you use, old, sharp, white or with jalapeños, Gruyere or Gouda will add a stringy savoury flavour to the dish. You may gourmet this classic up by adding lobster, bacon, ham, tomato, sweet potato, peppers, broccoli or cauliflower for a more definitive rich casserole.
Macaroni and Cheese
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Serves 6 to 8
4 cups uncooked elbow macaroni
1/2 cup (1 stick) unsalted butter
1/2 cup flour
1 teaspoon salt
1 /2 teaspoon pepper
1/2 teaspoon ground mustard
1/4 teaspoon smoked sweet paprika
1/2 teaspoon Worcestershire sauce
4 cups milk
5 to 6 cups shredded cheese
extra cheese, of your choice, for topping
breadcrumbs, for topping
Heat oven to 350ºF (180ºC)
In a small bowl whisk together, the flour, salt, pepper, ground mustard, and smoked sweet paprika. Set aside.
Cook macaroni according to package directions in a large stockpot.
While the macaroni is cooking, melt the butter in a large saucepan over low heat. Stir in the seasoned flour mixture and Worcestershire sauce. Cook over low heat, stirring constantly, until the mixture is smooth and bubbly; remove from heat. Stir in the milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in the cheese until melted.
Drain macaroni. Return drained macaroni to the stockpot and pour the cheese sauce over the cooked macaroni and gently stir until all macaroni is coated in sauce.
Pour into an ungreased 9" x 13" baking dish. Sprinkle with extra cheese, of your choice, I used shredded mozzarella, and bread crumbs. Bake uncovered for 20 to 25 minutes or until bubbly.