I love this recipe because it’s super-simple and classic, but if you want to take it to the next level, it is easy to do so. I add so many things to my mac & cheese to change it up: pesto, chili pepper flakes, truffle oil, and sesame oil, to name a few.
Also, let’s face it. Macaroni & Cheese is no longer just for kids. It’s become the “it” food all over town. I love serving it at dinner parties paired with beautiful fish entrees. My friends always rave over it; I guess it’s one of those foods that just puts you into a good mood. I prepare the mac & cheese in individual baking dishes or ramekins, so each guest gets their own, all to themselves, bubbly and crisp, right out of the oven. And, FYI, you can make it in advance and freeze. Does it get any better than that?
Individual Mac & Cheese
Servings
Ingredients
- 1 8-ounce package macaroni or any small pasta you like
- 4 tablespoons butter
- 4 tablespoons flour
- ½ teaspoon salt
- Freshly ground black pepper to taste
- 1 cup milk
- 1 cup cream
- 2 cups shredded cheddar cheese or use any combination of cheeses you like
- ½ cup cornflake crumbs
- Choice of chili flakes truffle oil, pesto, or sesame oil, for garnish
Instructions
- Preheat oven to 400°F.
- Cook the macaroni for a few minutes less than the package directions; drain and set aside.
- In a large saucepan, melt butter. Add the flour, salt, and pepper, using a whisk to stir until well blended. Pour milk and cream in gradually, stirring constantly. Bring to boiling point and boil 2 minutes (stirring constantly). Reduce heat and cook (stirring constantly) 10 minutes. Sauce will thicken.
- Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts. Turn off flame. Pour the cheese sauce over the macaroni. Toss well to coat. Transfer macaroni to a buttered baking dish or individual baking dishes/ramekins. Sprinkle with corn flake crumbs. Bake 20 minutes until the top is golden brown. Drizzle your favorite topping over the top.
- Freeze for up to a month. Cook the mac & cheese as directed above. Let it cool completely before wrapping well and storing in the freezer. When you are ready to use, defrost it in the fridge overnight and then reheat in a 325°F oven for about 20 to 25 minutes before serving.
- Recipe published in JOY of KOSHER with Jamie Geller Shavuot 2015. Subscribe Now.
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