Cooking Lesson #1015: Joan’s Favorite Macaroni and Cheese

…from the Perspectives’ Kitchen

How you doin’? Today’s blog was originally slated for release on February 28th, as our 1000th post. However, as our regular readers know, Fridays are about Happy Hour Cocktails here, and especially during Mardi Gras week. So, we pushed it down the calendar until today.
 
This one is for Joan. No one person takes on this type of project alone. Joan has always been a great editor who helps bring my words to life (as well as correcting my spelling and grammar). Perspectives test kitchen cooks evaluate all our recipes to assure the recipes make sense as written, the cooking times are correct, and the yields make sense for a traditional family. Lastly, I can test great food on my family table.
 
We do not have sponsors for this recipe blog. Any specific call-out ingredients are the ingredients I prefer and use in my own kitchen. We are always open to special requests, and we love to hear how your attempts at making my recipes turn out so please don’t be shy. Joan and I hope you’ve enjoyed reading our blog as much as we have enjoyed producing it.
 
                                         Joan’s Favorite Macaroni & Cheese
 
This is Joan’s favorite rich-in-dairy, 5 Cheese Macaroni & Cheese. Don’t get this confused with the blue box off the shelf grocery store. There’s also no lobster or truffles or any other weird ingredients—just an old fashioned roux-based sauce.
 
Make sure you have both a whisk and a wooden spoon nearby, and something to rest them on. You will be switching back and forth between the two utensils as you first make a roux and then build on that to make a béchamel sauce. This mixing regimen might qualify for an arms-weight day work out!
 
Cook time:  25 minutes
Yield: 8 servings
 
Ingredients 
Butter (for the casserole dish)
salted water for boiling pasta
1 pound dry elbow macaroni
5 tablespoons unsalted butter
5 tablespoons all-purpose flour
4-1/2 cups whole milk
2 teaspoons mustard powder
2 teaspoons ground cayenne pepper
1 teaspoon Worcestershire sauce
8 ounces grated Parmigiano-Reggiano cheese
4 ounces grated Gruyère cheese
5 ounces grated sharp cheddar cheese
3 ounces cubed fresh mozzarella cheese
1 ounce bleu cheese crumbles
4 ounces cooked and crumbled bacon
2 teaspoons salt, or more to taste freshly ground white pepper to taste 
 
Directions

1. Preheat the oven to 375⁰ F and butter a casserole dish; set it aside.
2. In a large, heavy-bottom pot, bring the salted water to a boil.
3. Add the elbow macaroni. Cook according to the package instructions until just al dente, then drain and set aside.
4. Using the still-hot macaroni pot, melt the butter over medium-high heat until it foams and subsides.
5. Whisk in the flour, then switch to a wooden spoon and stir steadily over medium-high heat until the mixture begins to turn a nutty golden brown, about 2 minutes. Do not let the mixture scorch.
6. Whisk in the milk and bring the mixture just to a boil, stirring with the wooden spoon and making sure to scrape each part of the surface of the pan so that hunks of flour or milk do not stick.
7. Reduce to a simmer and continue to cook and stir until the mixture is slightly thicker than heavy cream.
8. Whisk in the mustard powder, cayenne, and Worcestershire.
9. Add half the Parmigiano-Reggiano (you’ll sprinkle the rest over the top) and the rest of the cheeses and the bacon.
10. Stir the mixture until the cheeses have melted completely.
11. Stir in the cooked macaroni and mix well.
12. Remove from the heat and stir in the salt and (optional) pepper to taste.
13. Transfer the mixture to a glass or ceramic casserole, top with the remaining Parmigiano and bake in the oven for 15 to 20 minutes, until the top is golden brown, and the mixture is bubbling slightly.
14. Serve hot, or refrigerate and gently reheat the whole thing, or in portions as desired.

ChefSecret:  I sometimes add some red pepper flakes to the bechamel sauce to add a little extra zip.

Quip of the Day:  My friend told me she adds breadcrumbs to her mac and cheese for texture…I told her that was crumby advice!
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