My children love macaroni and cheese, but they will only eat the kind that comes from a box. It has always been a source of contention between us, because I don’t do anything from a box unless I am incapacitated. So mac ’n cheese was something the kids would enjoy at their friends’ homes, like bacon and sugary cereals. But as you know by now, I love a challenge. The other night, I attempted to cook the classic comfort food from scratch, using spelt pasta and real cheese.
How did it go over? Let’s just say, I wouldn’t be gleefully sharing the recipe if the dish hadn’t been licked clean. It was creamy and cheesy, with just the right amount of sauce (my kids even admitted the packaged kind never came with enough sauce). Had I been more prepared, I would have snuck in some cooked and puréed cauliflower or carrot for added nutritional punch. Perhaps a sprinkling of cheese and breadcrumbs would have lent a crusty, restaurant-y flourish. Remind me to try those next time. For now, I am tickled that once again, thinking outside the box paid off.
Serves 4
1 (8-ounce) box spelt or whole grain macaroni
2 tablespoons butter (or olive oil)
2 cloves garlic
2 tablespoons flour
1-3/4 cups milk (low fat is fine)
1/4 cup heavy cream or half and half
1 teaspoon Dijon mustard
8 ounces grated cheese (I like to combine provolone or smoked gruyère and extra sharp cheddar)
1/4 cup grated Parmesan cheese
Kosher salt and freshly ground black pepper
1. Bring a large pot of water and a handful of salt to a boil. Cook the macaroni until just al dente, about 5 minutes (the macaroni will continue cooking in the sauce).
2. Meanwhile, in another pot, heat the butter over a medium-low flame. Crush the cloves of garlic with a knife and add to the butter. Sauté for a minute or two, until the garlic becomes fragrant. Add the flour and cook, stirring often, for another minute.
3. Add the milk and cream slowly, while stirring until the lumps disappear and it has thickened slightly. Stir in the mustard and cheeses until melted. Season to taste with salt and pepper. Remove the garlic cloves just before serving.
4. Drain the macaroni and add to the sauce. There should be enough sauce to coat the noodles generously (if you prefer lighter sauce, remove 1/2 cup or so before adding the noodles and save it to drizzle over cooked vegetables).
Note: If you prefer a crusty-topped mac ’n cheese, transfer the mixture to a baking dish that has been rubbed with a little butter and a clove of garlic. Sprinkle with additional grated cheese and bread crumbs and bake at 375° F. until golden and bubbly, about 15 minutes.
Wondering what to make for your Valentines of all ages? This Mac ’n Cheese, paired with a Winter Chopped Salad and followed by Ginger Chocolate Soufflés, says “I love you!”
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Photo credit: RealSimple.com
