Macaroni and Cheese
Everybody has their own favorite recipe. This one substitutes fusilli for macaroni to capture all the cheesy goodness. And adding insult to injury I use ham in the preparation. Although if you really wanted to go over the top bacon would be a good substitute.
- ½ pound fusilli pasta or other short curly pasta like cavatappi
- 2 tablespoons butter
- 2 tablespoons flour
- 2 ½ cups whole milk
- ½ cup chopped onion, or about ½ yellow onion
- 12 ounces of cheese, mix of sharp cheddar and jack cheese, gruyere works well
- ½ teaspoon kosher salt
- ¼ lb ham cubed
- 1 cup frozen peas
- fresh black pepper
Preheat oven to 350 degrees.
In a large pot of boiling salted water cook the pasta al dente or about 1 minute less than the instructions on the package.
While the pasta is cooking, in a separate pot melt the butter, add the onion and cook for about 5 minutes. Add the flower and stir the mixture to incorporate all the ingredients. Stir and mix the ingredients for about 2 or 3 minutes to allow the flour to cook. Stir in the milk and and about 3/4′s of the cheese, allow the sauce to thicken for about 10 minutes.
In a large bowl mix the pasta and the hot liquid. Add the ham and peas. Stir to incorporate all ingredients. Pour the mixture into a large casserole dish. Top the mixture with the remaining cheese. Cover and place in the oven for 30 minutes. Uncover and allow to cook for an additional 15 minutes. Allow to rest for at least 10 minutes before serving.
This makes four very large portions or six normal size portions.