Macaroni and Cheese

My Standard. A recipe I have been asked to share more than any other. Just a basic macaroni and cheese; loved by most.

Ingredients

• 1 LB elbow macaroni
• 1 medium onion, finely diced
• 6 TBSP flour
• 1/2 tsp cayenne pepper
• 3 cups milk (I use whole)
• 1 cup heavy cream
• 8 oz grated sharp cheddar cheese*
• 8 oz grated fontina or monterey jack cheese*
• 1 cup ricotta cheese
• Kosher or sea salt + freshly ground black pepper
• 2 cups unseasoned bread crumbs (or adjust according to taste and pan)
• *I’ve used other cheeses as well

Method

1. Heat oven to 350. Butter a 13X9 casserole pan (I use glass or ceramic).
2. Bring a large pot of salted water to boil. Cook pasta about 2 mins less than package instructions recommend (it can be slightly crunchy). Drain and set aside.
3. It is helpful to have all the sauce ingredients ready beforehand because you will be adding and whisking them quickly into the saucepan, so as the pasta is boiling get these ingredients measured and ready.
4. In a large saucepan over medium heat melt butter. Add diced onion and cook gently until soft – about 5 mins
5. Reduce heat to medium low. Whisk in the flour and cayenne pepper to form a thick paste. Cook, whisking continuously about 1-2 mins
6. Whisk in milk until smooth. Cook, whisking occasionally until the mixture is thick and bubbly (this can take awhile). Whisk in heavy cream, returning it to a thickened mixture. Whisk in cheeses. Season to taste with salt and pepper.
7. Add to noodles and stir to coat well.
8. Sprinkle top with bread crumbs.
9. Bake 20 mins or until bubbly and top is lightly browned.
10. Let rest 5 mins before serving (It is also good reheated).