Weeknight Mac and Cheese

This is one of those recipes I turn to again and again. You can whip up an easy, homemade batch of this comforting pasta in about the same amount of time it takes to make a box of that processed stuff. I usually have most of the ingredients in my pantry. I'm also lucky enough to live around the corner from Zabars, what I consider to be one of the best resources in New York City. So when the craving for a simple, comforting bowl of old school mac and cheese arrives, I can walk around the corner and find amazing blocks of cheddar and Colby cheeses. I think a mix of the two are the best combination for perfect mac and cheese. But if you're not as fortunate as I, a humble block or bag of shredded supermarket cheddar will do the trick. This dish comes together so fast, it's ideal for a simple supper on any day of the week.

Here's my recipe:

Elbows are traditional for this recipe. But any small pasta will do. I'm partial to these tiny rings.

I like a mix of Colby and cheddar cheese. But you can use any cheese that melts easily.

It's important to smoothly blend the dry ingredients into the milk. I find a small whisk works best.

A wooden spoon is the perfect utensil for blending the velvety cheese sauce with the petite pasta.
Looks like dinner to me!

Weeknight Mac and Cheese

serves 4-6

Ingredients:

For the toasted bread crumbs:

1/2c panko

1tbl butter

For the pasta:

1 lb of dry pasta (elbows are traditional, but any small pasta will work)
4 tbl butter

For the cheese sauce:

4 tbl cornstarch

2 tsp salt

1/8 tsp cayenne pepper

2 - 12oz cans of evaporated milk

4c shredded cheese (I like a combination of Colby and cheddar)

Directions:

Toast the bread crumbs:
In a small saucepan, melt the butter over medium heat. Add the breadcrumbs and toss until golden and toasty. Don't walk away! This happens pretty fast. Remove from the heat and set aside.

Make the pasta:
In a large pot of boiling salted water, cook the pasta al dente. Drain. Tumble into a large serving bowl, add the butter and toss until melted. Set aside.

Make the cheese sauce:
1. In a medium saucepan over low heat, whisk together cornstarch, salt, pepper, and evaporated milk until smooth. 

2. Turn the heat up to a medium flame and bring to a boil, stirring constantly. Boil for about one minute or until the milk thickens slightly. 

3. Remove from flame. Stir in the cheese. Mix until the cheese is melted and the mixture is smooth.

4. Pour the cheese sauce onto the pasta. Combine. Taste for seasoning and adjust.

5. Sprinke with the toasted panko and serve.

Enjoy!