Mac n Cheese

I first made Mac n cheese when I was alone at home, in no mood to cook a curry chapatti for one, and got too inspired by a food show on TLC! Macaroni is almost available in my pantry, and I keep it handy cos it tastes delicious is soups as well instead of noodles and make them more filling.

Mac n cheese is definitely not for weight watchers. It does have a lot of fat and carbs, but it’s an indulgence you can afford once a month at least and get deep in the heavens of rich creaminess!

Serves 8

Time : 40 mins

Ingredients

6 slices white sandwich bread, crusts removed

2 tablespoons melted butter

FOR PASTA

Salt to taste

250 gms dried macaroni

FOR SAUCE AND CHEESE TOPPING

3 tablespoons unsalted butter, plus more for baking dishes

1/4 cup finely diced onion

1/4 cup flour/maida

3 cups whole milk

½ cup grated fontina cheese

1 cup grated Gruyere cheese, 1/3 cup reserved for topping

(You can use 1 cup processed cheese for fontina+gruyere if you don’t find these)

150 gms grated(2 cups) white-cheddar cheese, 1/3 cup reserved for topping

1 cup grated parmesan cheese, 1/2 cup reserved for topping

Salt to taste and freshly ground black pepper

1/8 teaspoon cayenne pepper/red paprika powder

1/8 teaspoon freshly grated nutmeg (Jaiphal)

Directions

• Bring a large pot of water to a boil, then add salt generously and cook pasta 2 to 3 minutes less than manufacturer's instructions (the outside should be cooked but the inside underdone. (Al Dante)
• Transfer to a bowl, rinse under cold running water, and drain well.
• Make bread crumbs: Tear bread into large pieces and pulse a few times in a food processor to form very large crumbs. Transfer to a bowl, and add melted butter. Toss evenly to coat the crumbs well.
• Prepare baking dishes: Butter eight small individual baking dishes or one 1 1/2-quart big baking dish.
• Make cheese sauce: Melt butter in a pot over medium heat. Add onion, and cook, stirring occasionally, until translucent, about 5 minutes.
• Whisk in flour and cook, stirring with a wooden spoon, until bubbling but not browning, about 45 seconds.
• Add milk and whisk to combine. Bring to a simmer, stirring often until thickened, about 4 minutes.
• Add fontina, 2/3 cup grated Gruyere, 1 2/3 cups grated cheddar, and 1/2 cup Parmesan, stirring until completely melted and sauce is smooth.
• Season with salt and pepper, add cayenne and nutmeg, and stir to combine.
• Add pasta to sauce and stir to thoroughly combine.
• Pour into prepared baking dishes and sprinkle evenly with the reserved cheeses, followed by the bread crumbs.
• Place dishes on a parchment-lined baking sheet and bake until bubbling and cheese is golden brown, 25 to 30 minutes. Let cool 5 minutes before serving.