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August 5, 2015- by Chef Steven E. Greer
The American classic macaroni and cheese is hard to find made well in New York restaurants. The chefs just can’t resist getting pretentious with it, adding gut busting truffle oil, etc. So, in frustration, I made my own.
Start with boiling some De Cecco brand Tubetti No. 62 pasta. Just check it with a fork until you think it is done. Strain it and set it aside.
Then, in the same sauce pan, add two tablespoons of butter, some olive oil, and melt. Then, whisk in a heaping spoonful of flour and promptly add 1 1/2 cup of milk.
Then, dump in 3 cups of shredded cheddar cheese. I mixed some whiter varieties with the sharper yellow variety. When that all melts into a delicious fondue, fold in the Tubetti pasta.
I do not add any extravagant spices, such as nutmeg or cayenne pepper. The cheese is the flavor you want to taste.
This entire process only takes 10-minutes and your kids can do it. It is well worth the effort.
1 tablespoon vegetable or olive oil, 1 turn of the pan in a slow stream
2 tablespoons butter
3 tablespoons flour
1 1/2 cups whole or 2 percent milk
3 cups shredded white cheddar cheese
1 pound Tubetti No. 62 pasta