Sylvia's Macaroni and Cheese

Sylvia's Macaroni and Cheese

I don't have it written down, but the essence of the family recipe is:

Make a bechamel/white sauce:

• Melt over low heat: 2 tbsp. butter
• Whisk in and stir over low heat for 3 to 5 minutes: 2 tbsp. flour
• Whisk in in a steady drizzle: 1 cup boiling hot milk (many phase changes will occur, just keep whisking)
• Simmer, stirring constantly, until thick and creamy. Remove from heat.
• Stir in: small cubes of cheese

This is where the artistry occurs. I have no idea about quantities. Mom likes extra sharp cheddar, but she doesn't use very much, just enough to taste and add a warmth to the color. I like to add all the little ends of cheese from the frig, including some cheddar, some asiago, and whatever else. I make mine heavy on the cheese, almost to the point of ruining the consistency of the sauce.

Mom boils macaroni until it's on the al dente side of al dente, puts it in a buttered casserole, and pours the cheese sauce over, then bakes it at 325° F until it's bubbly around the edges. I usually just put a glop of cheese sauce on pasta and eat it, then store the rest of the sauce in a tupperware for later. If I bake it, I add bread crumbs on top. Oh, and Mom adds a bit of dried mustard with the flour. I add a small dollop of prepared mustard with the cheese. Sometimes some paprika too.

Sylvia, a devotee of bechamel
(11/2/00)