Beadle's (Pasadena) Macaroni and Cheese--a classic, the mac 'n' cheese your grandmother would have
made.
A bit more work than a lot of recipes, but this is comfort food at its best. Use a good-quality, fairly sharp Cheddar. We make huge batches and freeze them for the winter. Note that you may get a pool of oil on top from a non-supermarket Cheddar.
Macaroni and Cheese Beadle's
Serves 4 to 6
1/2 pound elbow macaroni
3 cups whole milk
3/4 teaspoon salt
White pepper to taste
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
12 ounces extra-sharp Cheddar, grated coarse (about 3 cups)
1. Preheat oven to 350. Bring a big pot of water to a boil.
2. Meanwhile, in a saucepan stir together milk, salt, and pepper, and heat over moderate heat, stirring, until hot (do not let boil). Remove pan from heat.
3. In a heavy saucepan, melt butter over moderately low heat and gradually add flour, whisking constantly. Cook roux, whisking, 3 minutes, being careful not to let it brown.
4. Add warm milk to roux in a stream, whisking, and cook sauce over moderate heat, whisking, until steaming hot and thickened slightly (do not let boil). Reduce heat to low and add about two-thirds of Cheddar, stirring until melted. Remove pan from heat.
5. Cook macaroni until tender (NOT al dente) and drain well. Combine macaroni and sauce, then transfer to a 2-to-3-quart shallow baking dish. Sprinkle with remaining Cheddar. (May be prepared to this point several hours ahead.)
6. Bake for 30 minutes, or until cheese is melted and bubbling.
From Gourmet, December 1995
