Mac and Cheese

A couple of years ago I was vegging out watching Alton Brown do a whole episode on how to make macaroni and cheese. I didn't write down the recipe, and I'm certainly not going to buy the expensive cheese he used, but I did learn how to make a mean mac and cheese.

I'm home with the little one today, and we wanted a quick lunch. Sliced fruit and mac and cheese. I grew up on Kraft, but it seems to be getting more and more expensive (around .80 a box.... seems extreme, considering what it is). I bought 3 boxes of the store brand on sale -- 3 for a dollar. Let me just say... BLECH!! (In case you're wondering, the store brand is from HEB. Their Hill Country Fare macaroni and cheese is punishment food).

Not wanting to toss the box or, God forbid, punish someone even less well-off than me, I decided to doctor up the Mac and cheese. Use the mac. Toss the gross "cheese sauce mix". Enter Alton with a simple bechamel sauce.

Usually this is the part of cooking shows where I start to laugh. Right... a "simple bechamel sauce". Has a French name -- can't be simple. Ah, but it is. And delicious.

Start with some butter and a little bit of flour. Melt the butter and stir in the flour, making a roux ( I think this is the correct spelling.)

Add some milk, stirring in between little pours. It will thicken as you stir. If it gets too thin, just stop adding milk, or sprinkle a LITTLE flour in. (Not too much, or it will get clumpy).

Add your favorite cheese, grated, or sliced thinly.

Alton and I like to put in some pepper and a little nutmeg. The nutmeg really makes the dish.

Pour this scrumdidilyicious cheese sauce over some macaroni. If you're feeling fancy, you can sprinkle additional cheese on top and pop it under the broiler for a minute or so. I don't usually (ever) feel fancy. This mac and cheese is delish on its own. The other beautiful thing about it is that I almost always have all the ingredients.

Bechamel sauce is one of those classic sauces that works for a lot of recipes. Want alfredo? Put in parmesan instead of cheddar. Use cream instead of milk if you want it to be creamier.

image from inmagine.com