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“Best Mac and Cheese Recipe Ever”

As many of you know, I got married in August. One of the consequences of this union is that now I have a mother-in-law (and a father-in-law, too!). While this could be cause for alarm, I lucked out. My in-laws are wildly cool people: they're into jazz, and books, and wine and food, but Marjorie (my mother in law) is also a fantastic cook (I mean FANTASTIC). Thanksgiving is a meal I still recall with a far away look in my eyes, but even simple meals like breakfast involve no fewer than three types of homemade muffins and scones (warm and steamy from the oven), plus biscuits and eggs and more. She's incredible. But I hadn't tasted anything until I tried her Mac and Cheese. 

Now, a couple of years ago, Craig made me a replica of her Mac and Cheese for Valentine's Day and I was in such a state of culinary joy that I just about proposed on the spot. (I held back.) But on a recent visit to New Orleans last week, Craig's mom sent us home with a pan of her homemade Mac and Cheese. I knew his version was good, but to get the real thing, well, that was something. I almost cried when I took my first bite. It's gooey and intensely cheesey and a bit spicy (thanks to the bit of mustard) with a bubbly bread crumb crust that adds a nice crunchy texture to the pasta and cheese. Honestly folks, you must make it to believe it.

It's a pretty straight forward recipe that freezes well, too, so you can make a big batch of it and pull it out whenever you are in need of a home-cooked meal, just like mom used to make. 

Thanks Marjorie!

1 box (16 oz.) mostaccioli or penne rigati pasta
1 pound sharp cheddar, shredded
1 quart (or more) milk
½ stick margarine or butter
½ c. flour
1 teaspoon salt
½ teaspoon pepper
½ teaspoon dry mustard
¼ c. Italian seasoned breadcrumbs

3 quart saucepan
2 quart baking dish
Wire whisk
Rubber scraper
Mixing spoon
Extra butter or Pam-type spray

Preheat oven to 350.  Grease the baking dish.

Boil water and then cook pasta for 6 minutes.  While this is going on, make the cheese sauce. (This is a basically a white sauce or béchamel with cheese, for future reference.) 

Be ready with the milk.  Melt margarine or butter in saucepan over low heat.  Stir in flour with the whisk.  When the flour mixture clumps up, stir it for a minute or so and then slowly add the milk, whisking constantly to prevent lumps. (This is the only tricky part.)  If you add the milk slowly, the mixture will gradually become thin enough to stir nicely.  Raise the heat to medium and stir for about 2 or 3 more minutes.  Add salt, pepper, and mustard.  When mixture starts to bubble, remove from heat.

Stir in cheese until it is melted.

Drain pasta and pour into cheese sauce.  Stir and then pour the mixture into the 2 quart casserole.  Sprinkle with bread crumbs.

Bake at 350 for 45 to 50 minutes or until breadcrumbs are brown and the mixture bubbles.

Sit down and enjoy!

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