I use the recipe from James Beard's book- "Beard on Pasta." The crucial elements seem to be a bechamel sauce and LOTS of good sharp cheddar. It takes some time and fussing to make, which is probably just as well given the amount of fat it contains; this is not a quick, cheap snack, but it is irresistible. Here's the recipe, from memory:
Boil half a pound of macaroni noodles in salted water until just short of done (for the ones I buy, it's about 8 minutes).
While water is heating and pasta is cooking:
Grate 3/4 lb cheddar. Set some of it aside for the topping. (In the US, I'd buy the sharpest New York cheddar I could find that wasn't actually walking away by itself.)
Heat 2 cups milk to just below scalding. (I use low-fat milk--the merest gesture to good nutrition--and nuke it for 3 min on high.)
Preheat oven to 350°.
In a saucepan melt 4 tbsp butter; when it's melted, add 4 tbsp flour and stir the foaming mixture over low-medium heat constantly for 4 minutes, or until the raw taste is gone. (This is the roux that forms the base for the sauce.)
Over low heat, add the milk a little at a time, stirring to form a thickish sauce. When all the milk is incorporated, add about 1/2 tsp Tabasco (or as much as you like) and simmer for a few minutes until
the sauce thickens a bit more. Don't let it boil hard. (James Beard suggests adding cream at this point, but it's entirely superfluous.)
Take pan off heat, add the grated cheese and stir until it's all melted in. Combine with the noodles in a 13" x 9" (or so) pan. Sprinkle the remaining cheese on top.
Bake about 30 min, or until brown and crispy at the edges. Allow to cool a few minutes before serving.
Go forth, and sin no more.
Erika
(who now knows what's for dinner)
(3/16/01)
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