Mac and Cheese | Hungry Valente

Ingredients

adjust to tastewhat it contributes

Kosher saltSaltyfor the pasta water
Unsalted butterFatmost into the sauce, the rest through the drained macaroni220 ml
Plain flour75 ml
Black pepperSpicyground — a little into the roux, the rest onto the macaroni6 1/2 tsp
Garlic saltSaltya little into the roux, the rest onto the macaroni6 1/2 tsp
Mustard powderSpicy1/2 tsp
Cayenne pepperSpicy1/4 tsp
Whole milkCreamy350 ml
Half-and-halfCreamy175 ml
Extra-sharp cheddar, shreddedUmamishredded, all of it into the sauce530 ml
Medium-sharp cheddar, shreddedCreamyshredded — most into the sauce, the rest over the top470 ml
Monterey Jack, shreddedCreamyshredded — a little into the sauce, most over the top350 ml
Small elbow macaronismall elbows450 g

Cooking steps

Oven on, water on

Preheat the oven to 200°C and lightly coat a baking dish with nonstick cooking spray. Fill a medium pot with water, bring it to a boil over high heat, and add a pinch of salt.

Kosher salt

022 min

Start the roux

In a second medium pot over medium-low heat, melt most of the butter, keeping a little back for the macaroni. Add the flour, some of the black pepper, some of the garlic salt, the mustard powder and the cayenne, and whisk constantly until everything is incorporated and the flour no longer tastes floury.

Unsalted butterPlain flourBlack pepperCayenne pepperMustard powderGarlic salt

Milk in, slowly

Whisking constantly, very slowly drizzle in the milk and most of the half-and-half, continuing to whisk until the liquid is fully incorporated and the mixture begins to bubble gently.

Whole milkHalf-and-half

044 min

Thicken, then melt the cheese in

Continue to cook, stirring constantly, until the mixture has thickened just enough to fully coat the back of a spoon. Remove from the heat, add all the extra-sharp cheddar, most of the medium cheddar and a little of the Monterey Jack, and stir until the cheeses have melted. Keep the rest of the medium cheddar and the Jack back for the top.

Be very careful not to scorch the milk, or the whole dish will have a bitter, burned flavour.

Extra-sharp cheddar, shreddedMedium-sharp cheddar, shreddedMonterey Jack, shredded

Cook the macaroni just under

Meanwhile, add the macaroni to the boiling water and cook until al dente — about a minute less than the time on the packet, because it still has the oven to go. Drain it and transfer it to a large bowl.

Small elbow macaroni

Season the noodles in their own right

Add the butter you kept back and the rest of the black pepper and garlic salt to the drained macaroni, and mix well. This is the step that separates the dish from sauce poured over plain pasta.

Combine and top

Add the cheese sauce to the seasoned macaroni and mix thoroughly. Transfer the mixture to the prepared baking dish and level the surface. Sprinkle it evenly with the medium cheddar and Monterey Jack you kept back.

0815 min

Bake

Bake until the sauce is bubbling and the top is golden brown. Serve hot or warm.