Easy Macaroni And Cheese

---

---

---

Cheese and pasta, or macaroni, has been served together since ancient times. Food historians know that the Ancient Greeks and Romans routinely combined the two. As far as who invented the idea, it is unknown.

---

---

It is believed that cheese, like many fermented ingredients, was discovered accidentally as we moved toward herding animals.

Pasta or macaroni has been around for thousands of years and current thought is that it developed simultaneously in multiple cultures, sorry Marco.

Sauce Mornay, or Mornay Sauce doesn't appear until the late 19th century. Therefore, creamy macaroni and cheese recipes could not have appeared until after that time. Before Mornay macaroni and cheese recipes were boiled pasta layered with butter and grated cheese then baked.

---

Delicious And Creamy Macaroni And Cheese Recipe With Sauce Mornay.

---

Add the milk and the onion to a 4-quart saucepan. Place it over very low heat and allow it to come to a simmer, while stirring with a rubber spatula occasionally.

---

Butter and flour ready to go.

---

Transfer the roux, flour and butter mixture, to the saucepan you used to heat the milk. Place the pan over medium heat and while stirring constantly allow the roux to come to a frothy bubble. Off heat immediately start streaming the milk into the roux while whisking rapidly. Continue until all of the milk has been incorporated into the roux.

---

Remove from heat and add the cheese reserving an ounce or two. Stir in the cheese until it is melted and you have a nice creamy sauce.

---

Mornay sauce.

---

When the pasta is done drain it through a colander. Toss the shells in the strainer to thoroughly drain the pasta.

---

Pour the sauce over the pasta and stir to thoroughly coat the shells. Set aside.

---

Transfer the pasta to individual serving dishes. Sprinkle the top with half of the breadcrumbs. Sprinkle the remaining cheese evenly over the top of the macaroni and cheese and then add another sprinkling of breadcrumbs over the layer of cheese.

---

Easy macaroni and cheese.

---

Easy Macaroni And Cheese

---

• Yield: 4 to 6 servings as a main course
• Prep Time: 30 minutes
• Cook Time: 30 minutes

---

Ingredients

• 4 cups / 1 quart / 1000 milliliters whole milk
• 1/4 of a large onion 
• 4 tablespoons / 60 grams butter
• 4 tablespoons / 30 grams all purpose flour
• 7-1/2 ounces / 215 grams smoked gouda, grated
• 5-1/2 ounces / 160 grams smoked cheddar, grated
• 1 pound / 454 grams good quality shell pasta
• 3 tablespoons / 42 grams butter
• 2 tablespoons / 30 milliliters extra virgin olive oil
• 2 ounces / 56 grams breadcrumbs
• Kosher salt and cracked pepper to taste

---

Method

1. Preheat the oven to 350° F. / 175° C.
2. Add the milk and the onion to a 4-quart saucepan. Place it over very low heat and allow it to come to a simmer, while stirring with a rubber spatula occasionally. You are trying to infuse the onion into the milk you don't want to scald it.
3. Once the milk comes to a simmer you can turn it off and allow it to sit until you're ready to make the sauce. Allow it to steep for at least 30 minutes off-heat.
4. Meanwhile get the butter, flour, and cheese ready to go. With 15 minutes left for the milk add the butter to a small frying pan or saute pan. Melt it over low heat. When it is melted add the flour and stir with a pan whisk to incorporate the flour. Allow it to cook over low heat for 5-minutes. This cooks out the pasty taste of the flour without browning it.
5. Once the roux is finished place a 6-quart pot of water over a burner on high heat. When it comes to a full boil salt the water liberally. Return to a boil and add the pasta. Stir to prevent sticking, then cover the pot and return to a full boil. Remove the lid and allow the pasta to cook until it is very al dente.
6. When the pasta is done drain it through a colander. Toss the shells in the strainer or stir gently with a wooden spoon to knock off any excess water. When it is drained transfer the shells back to the pot.
7. Meanwhile, when the milk is ready strain it through a medium mesh strainer into a heat proof container. Transfer the roux, flour and butter mixture, to the saucepan you used to heat the milk. Place the pan over medium heat and while stirring constantly allow the roux to come to a frothy bubble. Off heat immediately start streaming the milk into the roux while whisking rapidly. Continue until all of the milk has been incorporated into the roux.
8. Place it back over a medium flame and bring it to a full boil while stirring with a rubber spatula, making sure to scrape the bottom of the pot as you stir.
9. Remove from heat and add the cheese reserving an ounce or two. Stir in the cheese until it is melted and you have a nice creamy sauce. Season with kosher salt to taste. You want to wait to season the sauce until after the cheese is incorporated because cheese contains a lot of salt and if you season the sauce beforehand you can end up with a salty sauce, not pleasant. Allow the sauce to rest until you are ready for it.
10. Pour the sauce over the pasta and stir to thoroughly coat the shells. Set aside.
11. Add the butter and olive oil to a medium saute pan. Place the pan over medium heat until the butter has melted. When it is melted add the breadcrumbs and season with salt and cracked pepper. Stir to thoroughly coat the breadcrumbs with the oil butter and distribute the salt and pepper.
12. Transfer the pasta to individual serving dishes or to a large casserole dish. Sprinkle the top with half of the breadcrumbs. Sprinkle the remaining cheese evenly over the top of the macaroni and cheese and then add another sprinkling of breadcrumbs over the layer of cheese.
13. Bake in a 350° F. / 175° C. oven until the top begins to brown slightly. Remove and serve immediately.

---

Notes

1. To reheat mac n chez just pop it into a 250 F / 120 C degree oven and allow it to heat through.
2. This is an incredibly easy macaroni and cheese recipe that gets right to the heart of comfort food.
3. We developed this recipe this way when I was the executive sous chef at a restaurant in New York. When it went on the menu Time Out New York rated it, The Best Mac N Cheese in New York City. Not too shabby for Anthony!

---

easy macaroni and cheese, sauce mornay, mornay sauce, creamy macaroni and cheese recipe

---