NEW YORK TIMES MAC AND CHEESE

This recipe for mac and cheese includes onion and mustard and uses cavatelli instead of the more traditional elbow macaroni. It also had a little bite, from the hot sauce.Try it; you can hardly go wrong with mac and cheese. This one is made in two baking dishes and also serves a crowd.

NEW YORK TIMES MAC AND CHEESE

serves 12

 

2 C diced onion

4 T unsalted butter

1/4 C unbleached flour

1 qt. low fat milk

2 T Dijon mustard

24-oz  grated extra sharp aged white Cheddar cheese

salt and freshly ground white pepper

1/4 t ground nutmeg

1/2 - 1 t hot pepper sauce

16-oz cavatelli pasta

4 T grated parmesan cheese

 

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 and whisk in milk until thoroughly blended. Return to medium heat and cook, stirring, until mixture begins to thicken. Remove from heat and stir in mustard and 20-oz of the Cheddar cheese, salt and pepper, nutmeg and hot pepper sauce.

 

2. Cook cavatelli according to package directions until just al dente. Drain but do not rinse. Stir immediately into cheese sauce until well blended. Adjust seasonings.

 

3. Spoon mixture into two 9x13 inch baking dishes. Top with remaining Cheddar cheese and the parmesan. 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.