Mac and Cheese

Directions

1. Start boiling water, add pasta when boiling. Then drain and rinse.
2. Make the sauce base:
   1. In a small pot, heat milk until barely bubbling, then remove.
   2. In a large heavy pot (ie dutch oven), melt butter.
   3. Add flour and whisk constantly for 3 minutes.
   4. Remove from heat to add the milk, slowly, 1 cup at a time, while whisking.
   5. Return to heat, and whisk for another 3 minutes.
   6. Add the salt.
3. Add cheese to sauce base, cook 3 minutes, until melted.
4. Add any mix-ins.
5. Add the pasta, cook 5 minutes.

Source

Adapted from the Homeroom restaurant cookbook

Appendix

• The sauce base can be made in advance, stored in fridge, and re-warmed later.
• Baking option: Skip last 5 minute cook step. Instead, transfer to baking dish, top with panko, bake 10 mins at 400 degrees.
• Cheese / Mix-in suggestions:
  • 3:1 Cheddar to Pecorino romano.
  • 4:1 Cheddar to Cream cheese. With jalapeno. (Baked)
  • 1:1 Smoked cheddar to Jack cheese. With bacon.
  • 3:1 Gouda to Pecorino romano. With garlic butter.
  • 1:1 Jack to Pecorino romano. With pepper.
  • Jack cheese. With chorizo, chipotle chillis in adobo. Cilantro topping.