Normally, this isn't a splurge dish in the strictest sense, but since we were out of one percent milk, I had to use some whole milk left over from making pumpkin pies instead. It turned out richer, but that had nothing to do with the compliment I received from Will.
First, cook your macaroni according to the package directions. Meanwhile make a roux using two Tablespoons grapeseed oil, two Tablespoons butter, and a quarter cup of flour; whisk this on medium-high heat until thick. Add two and a half cups of milk, stir until thickened and bubbly; if it gets too thick, add milk. Add a couple handfuls of a mixture of grated cheeses and mix until combined; I used cheddar, mozzarella, cotija, and provolone cheeses, but you could really use anything. Add seasoned salt and pepper to taste. By this time, your noodles should be ready; drain them and put them in a casserole dish. Pour the gravy over the top and mix well; top with grated cheese. Bake this in a 350 degree oven until bubbly and the cheese is browned; serve this with vegetables of your choice.
This is one of Will's favorite recipes of mine, but I was shocked when he told me he wouldn't dream of putting any seasoned salt in it at all because this time it was perfect. While we agreed the macaroni and cheese was richer because of the whole milk, this should not be a regular occurrence when I make it; the cheese should be the highlight, not the gravy.
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