Baked Macaroni And Cheese By Mark Bittman
From how to cook everything by mark bittman. the original recipe called for an entire pound of pasta; however, i found it way too dry with that sauce-to-pasta ratio, so i halved the amount of pasta. i also used rotini and sharp cheddar when i made it. i haven't tried any of the variations yet.
Steps
Preheat the oven to 400f bring a large pot of water to a boil and salt it.
Cook the milk with the bay leaves in a small saucepan over medium-low heat.
When small bubbles appear along the sides , about 5 minutes later , turn off the heat and let stand.
Cook the pasta to the point where it is almost done but you would still think it needed another minute or two to become tender.
Drain it , rinse it quickly to stop the cooking , and put it in a large bowl.
In a small saucepan over medium-low heat , melt 3 tablespoons of the butter.
When it is foamy , add the flour and cook , stirring , until the mixture browns , about 5 minutes.
Remove the bay leaves from the milk and add about 1 / 4 cup of the milk to the hot flour mixture , stirring with a wire whisk all the while.
As soon as the mixture becomes smooth , add a little more milk and continue to do so until all the milk is used up and the mixture is thick and smooth.
Add the cheddar and stir.
Pour the sauce over the noodles , t.
Ingredients
salt, milk, bay leaves, pasta, butter, all-purpose flour, cheese, parmesan cheese, fresh ground black pepper, breadcrumbs