A few years ago I drafted the perfect mac and cheese recipe for a friend, carefully measuring everything out in teaspoons and cups, though that is not how I usually make it - my method is usually a bit more slapdash. Though she and I still agree that my mac and cheese ranks right up there in the world's top 3 mac and cheese recipes, we have both long lost the original transcript. I have attempted to recreate it here; hopefully this will inspire her (and you) to make it!
I have 2 versions of mac and cheese; one that is child friendly for even the pickiest of eaters and another that is a little more grown-up. The version pictured above is the child-friendly one. It is equally comforting for adults but lacking the crunch and ooomph that the crust and oven-finish described below add to the dish).
3 cups cooked pasta (about 1/2 lb or 1/2 box uncooked). For children I use macaroni because that is the pasta that they expect to see. For adults I use penne or rotini or, better yet, fresh cheese ravioli for an extra hit of cheesiness. For best results, the pasta should be cooked one minute less than the minimum cooking amount indicated on the box.
1 1/2 cups basic Bechamel sauce
1 1/2 cups grated cheese (for children regular cheddar, for adults anything goes, though my preference these days is a mixture of 3/4 gruyere for taste and 1/4 fontina for "gooiness".
1 Tbsp Dijon mustard (for adult version only)
1 bay leaf (adult version only)
4 Tbsp melted butter (for adult version only)
1/2 cup panko (for adult version only)
1 cup grated Parmesan (for adult version only)
For the child's version:
While making the Bechamel, adding the grated cheese as the mixture is thickening.
Once the cheese is melted and incorporated into the sauce, check for salt and season accordingly. Add the cooked pasta to your cheesey Bechamel and heat until pasta is heated through, stirring constantly so that the sauce does not burn. If the sauce is a bit too thick add a bit of milk.
Serve at once, in bowls for the comfort food factor.
For the adult version:
Preheat oven to 350.
Make the Bechamel as directed, adding the bay leaf to the sauce at the same time you pour in the milk. Add the 1 1/2 cups of cheese, 1/2 the Parmesan and the mustard as the mixture is thickening and blend well.
Mix the cooked pasta with the sauce and spoon into a buttered oven-proof dish.
Melt the butter. Remove from the heat and mix in the panko. Sprinkle this mixture and the remaining Parmesan over the top of the dish.
Bake until heated through, about 20 minutes.
At the last minute, turn on the broiler and, keeping a careful eye on the dish, broil for a few minutes so that the topping is an appetizing golden-brown.
Wait 5 minutes before serving. This tastes nice with a simple endive salad or one made with bitter greens. Leftovers (if any) can be frozen and repurposed into bite sized snacks, either for a kid's after school snack or as nibbles with a cocktail.