Cheese Drawer Mac and Cheese Recipe

Maggy Keet, who blogs with her mother and sister at threemanycooks.com and co-write ‘Three Many Cooks’, shares her cheese drawer mac and cheese recipe.

We’ve made this mac and cheese scores of times and never found a cheese combination that didn’t work.

For the mac and cheese:

6 Tbs. unsalted butter
½ medium onion, finely diced
6 Tbs. all-purpose flour
1 heaping tsp. Dijon mustard
1 quart whole milk
½ teaspoon dried thyme leaves
1 bay leaf
Salt
1-1¼ lbs. grated cheese—anything!
¾ tsp. Worcestershire sauce
¾ tsp. Sriracha or other hot sauce
Freshly ground black pepper
1 lb. small shells

For the bread crumb topping:

1½ cups fresh breadcrumbs
¼ cup grated Parmigiano-Reggiano
2 Tbs. chopped fresh parsley
1½ Tbs. olive oil
Salt and ground black pepper

Directions:

1. Heat the oven to 400°F and put a large pot of well-salted water on to boil.

2. In a Dutch oven set over medium heat, melt the butter. Add the onion and cook, stirring occasionally with a wooden spoon, until very soft. Add the flour and cook, stirring, until slightly darker, 1-2 minutes. Stir in the mustard.

3. Switch to a whisk and gradually add the milk, whisking constantly. Go slowly at first, whisking until the mixture is smooth before adding more milk. When all the milk is in, switch back to the spoon and stir in the thyme, bay leaf, and ½ tsp. salt. Let come to a bare simmer, and cook, stirring frequently, for 15 minutes to meld the flavors. (When you dip your wooden spoon in the sauce and run your finger through it, it should hold the line clearly.)

4. Discard the bay leaf. Add the cheese, stirring until melted, and then add the Worcestershire and Sriracha. Season to taste with salt and pepper. Keep warm, stirring occasionally.

5. Cook the pasta in the boiling water until (very!) al dente. Pour into a colander and drain really well. Add the pasta to the cheese sauce, and stir until well combined. Generously season to taste with salt and pepper. Spray a 9-by-13-inch baking dish with non- stick cooking spray and spread the pasta in the dish.

6. In a small bowl, toss the breadcrumbs, Parmigiano, parsley, olive oil, and a light sprinkling of salt and pepper. Scatter the crumbs evenly over the pasta. Bake until the crumb topping is golden, approximately 15 minutes. Let rest for 5-10 minutes before serving.

Maggy Keet loves cooking in her “tiny Manhattan kitchen” and blogs with her mother and sister at threemanycooks.com. Excerpted fromThree Many Cooks by Pamela Anderson, Maggy Keet & Sharon Damelio Copyright © 2015 by Pamela Anderson, Maggy Keet & Sharon Damelio. Excerpted by permission of Ballantine Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.