Rainy Day Macaroni and Cheese


Oh my, but today was a wet, cold, gloomy, and miserable day.  It wasn’t stormy or anything – no driving rain – no whipping winds — but those things at least make a rainy day exciting.  Instead, it was just miserable.  Not my mood, mind you, which was fine – but the grey chilly day didn’t make walking around in it enjoyable at all.  What better on a crappy cold day than a steaming hot bowl of homemade macaroni and cheese?  Why, nothing.  Nothing at all…

Rainy Day Macaroni & Cheese

2/3 cup elbow noodles (cooked in boiling, salted water for 2 minutes less than the package directions suggest)
3 oz sharp cheddar cheese
1/2 cup milk, plus more as needed
1 tsp flour
2 tbs butter
garlic powder, paprika, sea salt, black pepper
1 slice white bread

This is the most basic homemade mac & cheese I make.  OK – scratch that: it’s more basic when I just use pre-made breadcrumbs, like the Panko I found right after I finished making my own.  No matter — making these breadcrumbs was essentially like making the same piece of toast twice.  I chuck a dry piece of bread right on the rack in my oven set on 400°.  I flip it a couple times until it’s nice and toasted – like 4 minutes total.

Like so.

Using my box grater, I pulverize my toast into rough crumbs.

Then I toss them with 1 tablespoon melted butter, and a dash each of salt, pepper, garlic powder, and paprika.

Then I spread them out on a lined cookie sheet, and put them back in the oven for another 4 minutes.  I give them a good stir before setting them aside while I finish the macaroni (the noodles for which I’ve already cooked…).

After I drain the pasta from the pot, I return it to the heat (set on medium), melt the remaining 1 tablespoon of butter in it until frothy, and add my flour.

I whisk this together until well incorporated, and bring it to a golden foam – thereby making a roux.

I transform my roux into the bechamel, a mother sauce, by adding my milk, which I whisk in nicely and bring to a gentle thickening simmer.  Finally, I transform the bechamel into mornay sauce by adding most of my cheddar cheese (reserving a tiny bit for garnish) and blending well until melted.

I add my noodles back to the pan, and stir everything well, setting it on low and cooking it through for a few minutes until steaming warm.

With a crunchy breadcrumb topping, a sharp cheddar cheese sauce, and tender toothsome pasta, this is the perfect quick and simple macaroni and cheese after a long day trudging through cold damp fog banks and spitting rain.  I dig into my bowl with gusto, and finally feel the chill in my bones being chased away…

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