Start by cooking 1 lb of whole wheat elbow (or any size and shape) pasta in heavily salted boiling water. Whilst that is bubbling away, melt 2 T of butter over medium low heat and add 2 T of AP (all purpose) flour to make a roux, or a thick paste, and cook for a couple of minutes, stirring constantly. Slowly pour in about 1 cup of milk while contantly stirring/whisking, making a Béchamel sauce (this is known as a white sauce to us country folk) and add about 2 cups of your favorite cheeses, stirring until melted over medium low heat. I like mostly cheddar and a handful of shredded asiago, pecorino romano, and parmesean. Add a good pinch of salt, cracked black pepper, crushed red pepper, and a palm full of freshly chopped or dried herbs. I usually use fresh from the garden - oregano, thyme, rosemary and parsely during the growing season or a smaller amount of dried herbs in the winter (which i dehydrate myself - see next post). When the pasta is al dente (follow the directions), drain and add to cheese sauce, stir to mix well, pour into a dish and top with panko bread crumbs and some grated parm and more herbs. It's already cooked, so just brown the top under the broiler or in a toaster oven until golden and delicious.
~ This cheese sauce makes a great fondue or linguine topper too - similar to an alfredo sauce!
|burger with mac and cheese|
Serve it with a grilled grass fed beef burger, with melted horseradish cheese, organic lettuce, tomato and mayo between two slices of buttery toasted bread. Make sure to get a nice carmelization or grill marks on it. Oh sooo delicious.