Slow Food Boulder
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Homemade Macaroni and Cheese
Laura Bloom (Gye Corrow’s Aunt Penny, made by her cousin, Laura, in Rangeley)
Best when you use the cheddar you get from the huge wheel at the corner market in Oquossoc, Maine.
My adaptations after the original amounts.
Serves 4
Ingredients:
4 Tb butter
4 Tb flour
2 cups milk
1/2-3/4 lb best possible NY sharp Cheddar Cheese, cut up into 1/4" cubes
(I use around 1 lb total including about 8 oz (1 chunk) white Super-Sharp Canadian from Whole Foods
and an 8 oz chunk of orange Tillamook Extra Sharp for color)
3/4 lb macaroni (I use a whole 1 lb bag)
4 Tb melted butter
Method:
Preheat oven to 350°
1. Make a roux out of the butter, flour and milk: Melt the butter in a large saucepan. While melting, put flour in a bowl and, little-by-little, add some of the milk, stirring to make a smooth flowing paste and avoid lumps. Add the rest of the milk to the melted butter, and add the flour mixture. Heat to a low boil, stirring constantly (it's very easy to burn the bottom.) Cook and whisk until thick enough to coat spoon/whisk. Add about 2/3 of the cheese. Stir until melted.
2. Cook the macaroni in large stock pot with salt (cook al dente, as it will cook more in casserole). Drain and put into a 13x9x2 casserole. Pour in the melted butter and mix to coat.
3. Toss 1/2 of the remaining cheese on the pasta, pour the cheese sauce over it and mix thoroughly. Sprinkle the remaining cheese on top.
Bake at 350° for about 45-55 min. until it’s getting golden-brown on the top and edges.