Photograph by T. Mike Fletcher
This is a base recipe, which lets you add additional items if so desired. To accommodate extra ingredients, increase each ingredient in the sauce by about a fourth.
1/2 pound elbow macaroni
2 tablespoons butter
2 tablespoons flour
3/4 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon cayenne pepper
2 cups milk (whole or 2 percent)
1/2 pound cheese(s) of choice, diced
Topping
1/2 cup bread crumbs
1/3 cup grated Asiago cheese
2 to 3 tablespoons olive oil
Spray a 1-quart casserole with cooking spray.
Cook the pasta in a pot of salted, boiling water until al dente. In the meantime, melt the butter in a large saucepan. Add the flour and whisk until a paste forms; whisk for about a minute to cook the flour. Add the salt and white and cayenne pepper. Pour the milk in. Cook over medium heat, stirring constantly until it comes to a boil. Continue boiling the sauce several minutes until thickened. Remove from the heat and add the cheese, one half at a time. Whisk until cheese melts. Drain the macaroni, shaking the colander to remove all of the water. Add to the cheese sauce, stirring well. Pour mixture into the prepared casserole.
Mix the crumbs and cheese for the topping. Add enough olive oil to moisten. Top the casserole with the crumb mixture. The casserole now can be covered and refrigerated overnight or baked immediately. To bake, preheat the oven to 350. Bake 20 to 25 minutes, until crumbs are medium golden brown and sauce is bubbly. If baking from refrigerator, bake for 40 to 45 minutes as above.
Helen Fletcher blogs at theardentcook.com and on AT HOME’s new food blog, Home Plate.
