Macaroni & Cheese

If the only mac n' cheese that you know is the kind that comes out of a box, then you don't know mac n' cheese. This comforting dish can be altered to please your own taste-buds by picking a cheese or two (or three!) that you truly adore. If you're going to go through the trouble of making it at home though, go ahead and use some good cheese. I got a block of Sharp Vermont Cheddar for this batch. I also mixed in a handful of kale that I had previously blanched and frozen for some extra nutrition. You could also use spinach or any other green. I served it with a breaded chicken cutlet.


Adapted from Joy.

• 8 oz. pasta, cooked, drained
• 2 cups milk
• 2 tbsp. butter
• 2 tbsp. flour
• 2 1/4 cups shredded cheddar
  
• half onion, chopped
• pinch paprika
• salt, pepper to taste
• 1/2 cup bread crumbs, little butter/oil
  

Preheat oven to 350. Grease a 1.5 quart pan (I used a loaf pan). In a medium sauce pan, melt butter, add flour, and whisk roux together for a couple minutes. Add milk slowly, whisking out all the clumps. Add onion and paprika, then simmer low for 15 minutes until thickened frequently stirring. Remove from heat, and add 2/3 of the cheese. Season to taste with salt and pepper. Stir in pasta (add greens at this point if you want). Transfer half of the mixture to baking dish and top with half of the remaining cheese. Add rest of the pasta mixture, the rest of the cheese, and top with bread crumbs and a drizzle of olive oil or a few dots of butter. Bake for 30 minutes until the top is golden and bubbly. Let stand for 5 minutes before eating.