yum mac n' cheese

The poets have been mysteriously silent on the subject of cheese.

~G.K. Chesterton

I realize that the world does not need another recipe for macaroni and cheese. That said, I'm sharing not just any ol' recipe, but my yum mac n' cheese, which is the result of tinkering with the "classic" recipe in the New Best Recipe.


yum mac n' cheese
serves 4


1/2 pound riccioli pasta (or elbow macaroni if you want to be literal about it)
2 C grated cheddar cheese (extra old white & regular old orange)
1 teas whole-grain dijon mustard
3 Tbs flour
1/4 teas cayenne pepper
2 1/2 C milk
2-3 Tbs unsalted butter
1 C small dry breadcrumbs
Salt to taste

Bring salted water to boil in large saucepan. Add macaroni and cook until done (in fact, cook until a little more than done). Drain and set aside.

Preheat broiler. In the hot saucepan, melt butter over med-high heat until foaming. Whisk in flour, cayenne pepper, and dijon mustard. Slowly add milk and bring to a boil, whisking constantly. Once it's reached a boil, turn heat down and simmer until thickened (about 5 mins).


Take off heat and add grated cheese and a few dashes of salt. Stir until cheese is fully melted, then add pasta and return to heat. Cook over med-low heat until it's steaming. Transfer cheesy goodness to a 8-in square baking dish and sprinkle with breadcrumbs. Broil until crumbs are golden. You'll probably need to let it cool for a few minutes before digging in.