Much like when I have attempted to speak a foreign language, making macaroni and cheese has proven to be a frustrating, awkward experience, where I inadvertently insult the people on the receiving end of my efforts. And much like the 5 years of Spanish under my belt, my 20-some attempts at a good macaroni and cheese seemed in vain, leading me no closer to my goal.
My problems varied from attempt to attempt: too dry, too gummy, too dense. But this last round: success! Flavorful and silky with an even ratio of cheese to pasta. The trick is in the béchamel, and using common sense when choosing the amount of pasta. Also, a little pancetta never hurts.
So get ready to curl up with one of the ultimate comfort foods. Enjoy!
Macaroni and Cheese
For three
Ingredients
Salt
3 thin slices of pancetta, diced.
5 oz butter
8oz elbow macaroni
2 cups milk
¼ cup all-purpose flour
1 ½ cup Gruyere, grated (I use Robusto’s Unie Kaas, for its sweet and nutty flavor)
1 cup sharp Cheddar, grated (I use a mix of Hook’s and Quicke’s Cheddar)
1 cup Parmigiano Reggiano, grated
1 teaspoon freshly ground black pepper
½ teaspoon ground nutmeg
Several drops of white truffle oil
1 1/2 cups fresh white bread, cubed
Directions
Preheat the oven to 375 degrees F.
Boil a pot of well salted water. Add the macaroni and cook according to the directions on the package, but a minute less (this is to keep the macaroni al dente after you bake it). Drain well.
Meanwhile, heat the milk in a small saucepan, but be careful not to boil it. In a large pot, render the small pieces of pancetta until not quite crispy. Set the pancetta aside. Add 3 oz of butter to the pot and let it slightly brown. Add the flour, and stir to create a roux (this will give something for the cheese to cling to).
Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, Parmigiano, white truffle oil (a few drops goes a long way), half the pepper, and nutmeg. Salt to taste, but be careful, as the pancetta is quite salty. Add the cooked macaroni and half of the pancetta. Stir well. Pour into greased ramekins (or baking dish).
In a food processor, pulverize the bread until it becomes crumbs. Add the rest of the pepper and remaining pancetta. Pulse a few more times. Melt the remaining 2 tablespoons of butter, and pour into the crumb mixture as you pulse. Put the crumbs on top of the ramekins, covering the entire top layer.
Bake for 30 minutes, or until the sauce is bubbly and the crust is browned on top.
3 thin slices of pancetta, diced.
5 oz butter
8oz elbow macaroni
2 cups milk
¼ cup all-purpose flour
1 ½ cup Gruyere, grated (I use Robusto’s Unie Kaas, for its sweet and nutty flavor)
1 cup sharp Cheddar, grated (I use a mix of Hook’s and Quicke’s Cheddar)
1 cup Parmigiano Reggiano, grated
1 teaspoon freshly ground black pepper
½ teaspoon ground nutmeg
Several drops of white truffle oil
1 1/2 cups fresh white bread, cubed
Directions
Preheat the oven to 375 degrees F.
Boil a pot of well salted water. Add the macaroni and cook according to the directions on the package, but a minute less (this is to keep the macaroni al dente after you bake it). Drain well.
Meanwhile, heat the milk in a small saucepan, but be careful not to boil it. In a large pot, render the small pieces of pancetta until not quite crispy. Set the pancetta aside. Add 3 oz of butter to the pot and let it slightly brown. Add the flour, and stir to create a roux (this will give something for the cheese to cling to).
Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, Parmigiano, white truffle oil (a few drops goes a long way), half the pepper, and nutmeg. Salt to taste, but be careful, as the pancetta is quite salty. Add the cooked macaroni and half of the pancetta. Stir well. Pour into greased ramekins (or baking dish).
In a food processor, pulverize the bread until it becomes crumbs. Add the rest of the pepper and remaining pancetta. Pulse a few more times. Melt the remaining 2 tablespoons of butter, and pour into the crumb mixture as you pulse. Put the crumbs on top of the ramekins, covering the entire top layer.
Bake for 30 minutes, or until the sauce is bubbly and the crust is browned on top.
:.