Baked Mac and Cheese
Prep: 10 -15 minutes Bake: 20-25 minutes
I have been craving mac and cheese but have stopped making boxed mixes for a while. I’m usually super picky with my mac and cheese so I figured I’d try my hand at a recipe. This was super easy overall and I’m still tweeking the flavors just a bit. This serves 1-2 people.
Ingredients
1/4-1/2 cup elbow pasta
1/4 cup milk
1/4 cup grated gruyere cheese
1/2 cup white sharp cheddar cheese (it’s better to not use pre-shredded as they often have chemicals to prevent binding, that make the melting a harder process)
1 leek
Nutmeg to taste
Pinch of salt and some more
2 tbls flour
1/2 stick unsalted butter
Optional: breadcrumbs
Prep
Preheat oven to 325 F (165 C)
Dice the leek
Heat a skillet to a medium low heat
Set a pan of water to start boiling
Add the butter to the skillet
When melted, add the flour in small pinches and stir frequently until it starts to thicken
Add the leek and stir
Add the milk and nutmeg and stir well, do not let it boil, but simmer
Reduce the heat, or remove completely
Slowly add both cheese in small bits, stirring while it melts and thickens
Add a touch of salt, (and any of flavors if desired, like pepper or paprika!)
Add the elbow pasta to the boiling water and cook to just before al dente. Around 4-5 minutes should do
Drain the pasta and add to a baking casserole dish
Add the sauce and mix together (you can add the pasta straight into the sauce and mix first then pour into dish, both work!)
Top with the breadcrumbs
Bake for 20-25 minutes or until the top is bubbling and turning a nice golden brown
Afterthoughts
This was super easy and I enjoyed it a lot. I needed a bit more flavor added and will use paprika and pepper next time. The leeks added a great flavor profile to the dish and helped bring out more flavor. I had used too much milk which softened the taste a bit too much.
