Real Mac 'n Cheese

A few weeks ago, I blogged about certain kids' cookbook authors who endorse hiding vegetables in food. Not a bad idea, but don't commit culinary atrocities. I think putting pureed chic peas in mac 'n cheese ruins it, sorry Missy! One of the loveliest things about mac 'n cheese is the silky texture of the cheese sauce. This recipe makes a luxurious one. Don't skimp on the hot sauce either, it really adds another dimension. Don't be afraid; this is not complicated. Get a good whisk ready! I like serving this with steamed broccoli florets; no more than 6 minutes please!

Get your kids to help you make this. Mine had fun weighing the cheese and grating the nutmeg. Of course, licking the pot is the most fun.

Real Mac 'n Cheese
(adapted from an ancient NYT recipe that I can't find online)
Time: 45 minutes
Servings: 12, feel free to halve the recipe

Ingredients:

• 2 cups diced onion
• 4 tablespoons unsalted butter
• 1/4 cup unbleached flour
• 1 quart low-fat milk
• 2 tablespoons Dijon mustard
• 24 ounces grated low-fat aged Cheddar cheese, or a mix of cheeses (I added local farmer's market cheese and it was excellent)
• 1/4 teaspoon ground nutmeg
• 1/2 to 1 teaspoon hot-pepper sauce
• 16 ounces whole wheat elbow macaroni, cavatelli, penne or rigatoni
• 4 tablespoons grated Parmigiano-Reggiano or Grana Padano

Preparation:

1. In a deep saucepan, cook onion in butter over low heat until onion is soft but not browned. Stir in flour. Remove pan from heat, slowly add milk while whisking. When thoroughly blended, return to medium heat and cook, stirring, until mixture begins to thicken. Remove from heat, and whisk in mustard and 20 ounces Cheddar cheese, salt, pepper, nutmeg and hot-pepper sauce. It will be lumpy at first, but have faith, it will come together.
   
2. Meanwhile, cook pasta according to "al dente" directions. Do not overcook! Drain, return to pot, add cheese sauce and stir until blended. Taste and adjust seasonings.
3. Spoon mixture into two 9-by-13-inch baking dishes. Top with remaining Cheddar cheese and the Parmigiano-Reggiano. Refrigerate until needed. To serve, allow dishes to return to room temperature, heat oven to 400 degrees, and bake about 20 minutes, until mixture is hot, bubbling and golden.