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    Recipe for Macaroni and cheese

    Serves 6

    Salt and white pepper,
    to taste
    1pound elbow, shells, or penne pasta
    2 cups milk
    ¼cup (4 tablespoons)
    unsalted butter
    ¼cup flour
    Pinch of nutmeg
    Pinch of cayenne pepper
    cups grated sharp cheddar
    1cup grated Gruyere
    cup grated pecorino
    romano cheese
    ½cup grated Parmesan

    1. Bring a large pot of salted water to a boil. Add the pasta and cook, stirring often, for 8 minutes or until the pasta is tender but still has some bite. Dip a heatproof measuring cup into the pasta water and remove 1 cup. Drain the pasta into a colander. Do not rinse it; return it to the pot.

    2. Meanwhile, in small saucepan, warm the milk gently.

    3. In another saucepan over low heat, melt the butter. Whisk in the flour; it will be like wet sand. Add the warm milk, whisking constantly. Cook, whisking, for 2 minutes or until the sauce thickens; remove from the heat. Stir in the nutmeg, cayenne, and white pepper. Add the cheddar, Gruyere, and romano cheeses; stir until the cheeses melt. Taste for seasoning and add salt, if you like.

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    4. Pour the cheese mixture into the cooked pasta. Add enough of the pasta cooking water to make a loose consistency. Spoon into bowls and sprinkle with Parmesan. Adapted from Full Moon