Mmmmmmmac and cheeeeeeeeeese

One of my favorite comfort foods is mac and cheese, but I rarely make it because, unlike most things, I find that the mac and cheese I get in some restaurants is better than what I can make at home. It's because I haven't had a really good recipe for mac and cheese. I don't like many of the baked versions because they are too dry. And the non-baked versions are too gloppy, dripping with cheese. I like macaroni with enough cheese to coat the pasta without drowning it, but I like it chewy; not hard, nor crunchy.

So, when Jess asked for mac and cheese the other night, I thought I’d better try something different than my old recipe. Because my old recipe was too gloppy and too salty, I decided to look another up online. Not knowing what I was really looking for, it was just a wild guess as to what would produce the proper product.

I found a recipe that I thought might work. Of course, I had to embellish upon it somewhat, because I don’t like it made exclusively with cheddar. I have never found a cheddar that is perfect all by itself for mac and cheese. Even though Cracker Barrel Vermont Sharp White is about the best cheddar there is, it’s not perfect all by itself in mac and cheese. You need a blend.

So I blended. And what I wound up with was delightful. Baked, yet creamy, with a slightly browned top that was wonderful and firm, but not crunchy. Simple, too. And Jess loved it, which is the really important aspect for me.

Macaroni and Cheese

1 1/2 cups uncooked elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/4 cups half-and-half
1/4 teaspoon paprika
1 teaspoon dry mustard
1/2 teaspoon pepper
2 1/2 cups grated sharp cheese, divided
6 slices American cheese (Kraft)
freshly ground kosher or sea salt, to taste
1 tbsp. plain bread crumbs

Preheat oven to 350°. Cook macaroni in boiling salted water according to package directions; drain well and set aside. Meanwhile, melt butter in a medium saucepan over low heat. Blend in flour with whisk, stirring constantly, until smooth. Gradually stir in half-and-half. Cook, stirring constantly, until mixture boils and thickens, about 2 to 3 minutes. Remove from heat and add mustard, paprika, pepper, American cheese and 2 cups of the cheddar; stir until cheeses are melted and sauce is smooth. Combine sauce with the macaroni and add salt to taste. Place in a buttered 1 1/2-quart casserole dish. Garnish top of casserole with remaining 1/2 cup of cheese; sprinkle breadcrumbs lightly over all. Bake 25 to 30 minutes. Use convection and a shorter baking time if you like yours more browned on top.

Don’t skip the dry mustard! Don’t substitute milk for the half-and-half unless it’s whole milk. The results won’t be as good. And don’t use lowfat cheese; what’s the point? You’re eating pasta, with cheese and butter, for heaven’s sake. Indulge. I can guarantee you that the mac and cheese you’re eating at your favorite restaurant isn’t being made with 2% milk, buttery-flavored spread, and lowfat cheese. This one is all about the ingredients.

Serves 4 to 6.