When I woke up this morning, it was bloody friggin’ cold, which I suppose is to be expected at the end of August here in Canada. After nearly two months of temperatures in the mid to high 20’s, waking up to a 6 degree morning was less than pleasant.
(For any non-metric folks out there, think 77 F to 42 F.)
Colder weather always seems to put me in the mood for some form of comfort food, and few things are as comforting to me as macaroni & cheese. I’m not talking about that crap that comes in the box with the powdered “cheese”, but actual, honest-to-goodness mac & cheese, made from scratch.
I’ve made plenty of mac & cheese in my life, a fact in and of itself that demanded that I try something different. Originally, I intended to create a variation based on a classic cheese fondue, with Gruyere, Emmentaler , and Appenzeller, but to my dismay, I learned that my cheese shop closed its doors permanently. Sumo being Sumo, I employed my superior improvisational skills and came up with a new plan.
It goes without saying that the new plan was entirely dependent on the types of cheeses I was able to find in the grocery store, but I was able to find some that I like, so it all worked out.
8 oz dried pasta (I used shells)
4 tbsp unsalted butter, divided
2 tbsp flour
½ tsp salt
½ tsp dry mustard
Couple pinches of freshly ground pepper
Couple dashes of sweet paprika
2 cups whole milk
grated cheddar cheese, about 2/3 cup
grated mozzarella, about 2/3 cup
grated Emmentaler, about 2/3 cup
½ cup seasoned bread crumbs
Cook the pasta according to package directions and drain. Place cooked pasta in a large bowl.
Preheat the oven to 400° C.
Melt 2 tbsp butter in a large saucepan over medium heat. Add flour and salt and whisk until mixture is bubbly. Stir in the dry mustard, ground pepper, and paprika. Add milk gradually, whisking constantly.
Cook over low heat, whisking constantly until thickened.
Reserve ¼ cup of each of the cheeses. Add the rest to the saucepan with the milk and stir until melted. Add the cheese sauce to the cooked pasta and mix until it’s evenly coated. Transfer the pasta to a 9×7 inch baking dish. Sprinkle with the reserved cheese.
Melt the remaining butter and combine with the bread crumbs and mix well. Sprinkle over the cheese topping. Bake until hot & bubbly, 15 to 20 minutes.