Mac & Cheese
Ingredients
- 1 LB cavatappi or other fun pasta
- 1 LB white cheddar cheese
- 38g (¼ cups) flour
- 50g (¼ cups) unsalted butter
- 575g (2½ cups) milk
- 1 tsp salt
- ¼ cups chiles/peppers
- Mezzetta roasted red bell pepper strips
- Green chiles
- Seasonings to taste
- Salt
- Pepper
- Parmesan truffle
Utensils
- Large metal pot
- Stiff silicone spatula
- Medium sized pot
- Pyrex measuring cup
- Kitchen scale
- Cheese grater
- Medium cutting board
- Medium sized prep bowl
Instructions
- Cook pasta very al dente.
- Melt butter in large pot.
- Add flour slowly, stirring in rapidly. Cook on medium low for about 5 minutes, when the edges start to bubble.
- Add milk and increase heat to medium. Reduce until somewhat creamy, about 5 minutes. If the bottom begins to get rough, it's probably been too long. In that case, add some milk.
- Reduce heat to very low.
- Add cheese very gradually, allowing it to come up to temperature to melt. If you add too much too quickly, it will take much longer to melt, if it ever does.
- Add salt and other seasonings. Mix thoroughly and taste until ideal.
- Add pasta somewhat gradually, ensuring it all gets covered evenly in the sauce.
- Add chiles and mix.
- Serve!
Inspiration
Kitchen Scale
Digital scale that reads grams. Weighing beats measuring for anything dry — flour especially, where a packed cup and a loose one differ by a lot.
Open utensil pageCutting Board
Several sizes live in the kitchen. A damp towel underneath stops it sliding.
Open utensil page