Macaroni and Cheese

Growing up, my sister and I always asked for Macaroni and Cheese whenever my father was away.  To him, mac and cheese was considered nursery school food he wanted no part in.  And when I say Macaroni and Cheese, I do not mean the kit that comes with the florescent orange powder.  I mean the homemade creamy pasta that gets baked in the oven to bubbly, cheesy goodness.

Now that I am older, with a house and children of my own, I still make this dish for my children (at their request!) every time my husband is away.  This may have more to do with his anti-carb diet and the constraints it puts on my cooking (I am so hard-done-by) than by him not liking it.

On a separate note, when my sister was living with us pre-children, my husband and sister would secretly purchase Kraft Dinner and eat it when I was out of town, with little cut-up hot dogs in it.  They claimed it was quintessential nostalgia food they could not live without (or share).  It’s a wonder my children have any appreciation for food.

Making the real deal is not much more difficult than the packaged variety, although it definitely takes more than 15 minutes.  You are essentially making a roue that you add cheese to.  A roue can be slightly challenging at first, but once you master this technique, you can make any number of sauces, including properly made gravy.  The key is to whisk constantly and add the milk very slowly so that it does not form clumps.

This recipe calls for creme fraiche, which adds a very welcome tang, but it is often difficult to find.  You can substitute sour cream, or even plain Greek yogurt, but remove the pan from the heat first and make sure not to heat afterwards.

Macaroni and Cheese
Adapted from Wolfgang Puck’s CUT Steakhouse Macaroni and Cheese

1 pound dried macaroni
3 Tbsp unsalted butter
1/2 small yellow onion, finely diced
3 Tbsp all-purpose flour
1 bay leaf
2 cups whole milk
3/4 cup creme fraiche* (see note)
1 1/2 tsp kosher salt
2 1/4 cup freshly shredded mozzarella cheese
1 1/4 cup freshly shredded aged cheddar cheese
pepper
1/2 cup bread crumbs

Preheat the oven to 375 degrees. Butter a 3 to 4 quart baking dish.

Bring a large pot of salted water to boil. Add the pasta to the boiling water and cook until al dente, according to package instructions. Drain the pasta immediately and set aside.

Meanwhile, in a saucepan, melt the butter over medium heat.  Add the onions and stir until softened, about 5 minutes.  Stirring continuously with a wire whisk, sprinkle in the flour and cook, stirring for 1 minute. Whisking continuously, slowly pour in the milk until smooth. Add the bay leaf and simmer, whisking occasionally, until the mixture has thickened, about 15 minutes. Remove and discard the bay leaf. Whisk in the creme fraiche (see note) and the salt and bring the mixture to a simmer.

Remove the pan from the heat and stir in 2 cups of mozzarella and 1 cup of the cheddar cheese, until melted. Transfer the mixture to the prepared baking dish, spreading it evenly. Sprinkle the breadcrumbs and remaining cheese on top.

Bake until the mixture is bubbly and the bread crumbs are golden brown, about 30 minutes. Remove from the oven and leave to settle at room temperature for 10 minutes before serving.