Mac 'n' cheese is one of those regressive dishes that makes you feel good and bad at the same time. Like many basic meals, you can have a trashy version, where you buy a gooey, plastiquey orange sauce at the store, or you can try to make it more interesting and healthier (to some extent). My healthier version includes steamed broccoli, which go quite well with the macaroni, as well as whole wheat pasta.
This recipe is relatively simple - the only slightly tricky part is the making of the cheese sauce, which is basically a bechamel with shredded cheddar and parmesan mixed into it. You can make the meal in about 30 minutes total, which is fine for a week night, and most of the ingredients come from the pantry.
If you want to make it a little fancier, you can add a few drops of truffle oil right before serving. You can also choose more sophisticated cheeses, such as blue cheese, goat cheese or camembert.
Ingredients (serves 4-6):
1lb Macaroni or elbows, preferably whole wheat
1 cup broccoli florets
1 cup shredded cheddar cheese
6 tbsp grated parmesan (3 for the sauce and 3 for the broiling)
2 tbsp butter
2 tbsp flour
2 tbsp bread crumbs
1 cup milk
Ground nutmeg
Pre-heat the oven at 450 F.
In a large saucepan, bring water and some salt to a boil. Add the pasta and cook as indicated on the box (about 8 minutes). Drain and set aside.
In the meantime, in a small saucepan, bring water and some salt to a boil. Add the broccoli florets and cook for about 5 minutes. Drain and put the broccoli on a plate to let the remaining water evaporate.
Rince the small saucepan and use it to make the cheese sauce: melt the butter on low heat and mix the flour into it. It should make a thick paste. Cook for one minute on very low heat, stirring constantly, then start adding the milk, one tablespoon at a time and mixing well in between, so as to avoid flour lumps forming. When all the milk is incorporated, bring the bechamel to a boil, constantly stirring. Add a little salt and pepper and one pinch of ground nutmeg. Once it starts thickening (about 5 minutes), turn the heat off and add the cheeses, mix well. Taste and adjust seasoning.
Pour the pasta, broccoli and cheese sauce into a large baking dish and mix. Add some bread crumbs and grated parmesan on top. Bake in the oven for 10 minutes, then finish under the broiler for 2-3 minutes to give it color and crunch.
