Macaroni and Cheese

Macaroni and cheese is a favorite of just about everyone.  As instant goes, Kraft three-cheese is as cheesy as the classic blue box used to be, but this is a recipe for homemade.  It is ridiculously delicious and you will come to love it.

You will need:
-1 box pasta (or 1 pound gnocchi, which are amazing in mac and cheese because they work so well with thick sauces)
-About 2T butter, plus a little more
-About 2T flour
-Garlic (one to three cloves, depending on their size)
-1 1/3 cups grated cheese – pick your favorites and be aware that using multiple kinds gives the cheese sauce a nice, complex flavor
-A splash of milk
-Herbs, spices whatevs (there’s plenty of salt in cheese, so don’t worry about adding any)
-Up to 2c of veggies (I put in a small onion; other people like bell peppers, olives, broccoli, carrots… I don’t recommend spinach or cabbage because of the cooking time)
-Some ham or other meat, if you want it

Instructions:
Grease a small casserole dish.  You can do this with butter or nonstick spray; it won’t affect much.  Start a pot of water boiling, a pan heating to medium heat, and the oven to 375F.

Peel and grate the garlic.  Dice any vegetables and meats you plan to use.  Grate the cheese. When measuring the cheese, pack it down a little to be sure you’re not just measuring air.

When the water is ready, put the pasta in.  Different pastas have different cooking times.  When the pasta is done, pour it into a colander and run cold water over it until it’s cool.  This will keep it from sticking.  Gnocchi will always stick a little, so just stir them every so-often with your fingers.

Now it’s time to make a roux.  This was the first roux of my life and it worked fine, so don’t be scared.  Have your wooden spatula or whisk ready.  Melt the butter and add the garlic.  Stir until the garlic turns fragrant, then add the flour and stir for your life.  Add the milk (my recipe said 3/4c, but I estimated) and your veggies.  Spice it (I used plenty of pepper, some nutmeg, and more thyme than I meant to, even though it was the right amount) and stir.  Don’t let any part of it bubble for too long.  When it starts to thicken, add most, but not all, of the cheese.  Stir until melted into the sauce.  When the cheese has melted, take the pan off the heat.  Pour the pasta into the casserole dish and the cheese sauce on top of it.  If you have pasta that doesn’t like to let sauce through (like gnocchi or shells), disturb it a little with your spatula or a spoon so the cheese sauce goes down through all of the pasta.  Sprinkle the remaining cheese on top and put the casserole into the oven for 20-25 minutes, or until the cheese is browned and the sauce is bubbly.  Ideally, let it sit for a couple minutes.  Realistically, if you want to have it as soon as it stops bubbling, it will still be delicious.

Mine had cheddar, parmesan, Colby jack, and smoked gouda.  It was utterly delicious.  Any combination of cheeses would be great, though.