Before the macaroni and cheese were placed in a metal box, or in a plastic bag to be heated in the microwave oven, they were contained and presented on the table in a delicious steaming dish, equipped with a very crunchy and delicious gratin of well burned cheese. Follow this recipe if you want to savor those old flavors that 'progress' has taken away from us.
Ingrediants
Portions:
4
- 500 g of striped elbows
- 100 g of Butter
- 60 g of flour
- 1 l of milk
- 1/2 Teaspoon of mustard powder or 1 teaspoon of mustard (optional)
- 1 pinch of cayenne pepper (optional)
- 300 g of seasoned cheddar cheese
- Salt to taste.
- Breadcrumbs (optional)
Steps
Step 1. Heat the milk without boiling it, it just needs to be hot
You can use a stove or microwave.
Step 2. Grate the cheese coarsely and set aside
To make it quicker, you can use a food processor with a disc to grate the vegetables but, if you love tradition, an old-fashioned grater will be perfect. If you can't find cheddar, you can use the cheese or cheese mix you like best.
Step 3. Fill a large pot with water and bring it to a boil
Add the salt and pour the striped elbows into the pot. As soon as you start cooking the pasta, start making the cheese sauce right away. The goal is to have the pasta cooked and the sauce ready at the same time.
- Stir the pasta from time to time, especially after you've just poured it into boiling water, to prevent it from sticking.
- If you want to brown the striped elbows in the oven, you will need to drain them when they are still slightly raw. They will finish cooking in the pan. Otherwise, when cooked au gratin, they will become too soft.
Step 4. Make the bechamel
Pour the butter into a saucepan and melt it over medium-low heat. Stirring with a whisk, add the flour to the butter to create what is called a roux. Turn the heat to low and continue stirring the roux so the flour can cook. Mix carefully, avoiding the butter from burning and the flour from browning too much. Pour the milk into the pan and mix vigorously to mix the ingredients well and obtain a smooth and thick sauce. Season your béchamel with the mustard and cayenne pepper and let it thicken for a few minutes.
- This is just one way of making cheese sauce. Try other recipes and choose the method that suits you the most.
- You can also make béchamel in the microwave.
Step 5. Drain the pasta and shake it a little to get rid of as much water as possible
Some people prefer to rinse the pasta under water, to eliminate part of the starch released during cooking.
Step 6. Remove the béchamel from the heat, add the cheese, mix vigorously and, when it starts to melt, add the pasta
Stir gently to season all the striped elbows well. If you want you can add salt and pepper, according to your taste.
Step 7. Choose whether to serve the pasta directly or gratin it in the oven
If you want to serve the pasta with a nice crust, pour it into an ovenproof dish, sprinkle it with more grated cheese and, if you want, also with breadcrumbs. Bake it for 15-20 minutes at 180-200 ° C.
- The baked version is less creamy, but with a delicious cheese gratin.
- You can season the breadcrumbs with butter, melting it in a saucepan and adding the breadcrumbs. If you want you can brown it in the oven for a few minutes.
- For best results, make your own breadcrumbs using stale bread.
Step 8. Finished, enjoy your meal
Advice
- For this recipe you can also try other types of pasta, such as fusilli, ziti, penne or shells. The reason that striped elbows are a favorite for this recipe is that they are filled with gravy, marrying perfectly with this type of sauce.
- You can use any cheese you like, but be aware that some types blend better than others, creating a smooth, thick sauce just right. Cheeses such as Monterrey Jack, Fontina, Svizzero, Cheddar and all other semi-hard cheeses are fine for this preparation, because they melt completely without spinning, such as mozzarella does. Cheeses like gorgonzola or feta, on the other hand, don't blend as well, but in small quantities they give your sauce a great flavor.
- If the leftover dough is too thick, you can add milk or cream to it to make the sauce more liquid. However, be aware that the flavor will lose some of its intensity. If you find that you have diluted the sauce too much, add more cheese, it will correct both the flavor and the texture.
- You can store leftover pasta in the refrigerator, in an airtight container, and reheat it in the microwave when you need it. The humidity of the sauce, however, will be absorbed by the pasta, and will not be as creamy as it was just made. In fact, some cheeses, once heated, tend to expel fats, becoming very greasy. Try various types to find out which ones are right for you.
- To give your dish a flavor boost, try adding freshly ground black pepper to the cheese sauce.
- For a slightly stronger flavor, you can add sour cream or cream cheese to your sauce. A minimal amount will be enough: a couple of tablespoons of sour cream or half a cube of cream cheese. Reduce the amount of milk a little to prevent the sauce from being too runny, alternatively cook it longer, over low heat, to reduce it naturally.
Warnings
- Always taste before adding salt to the sauce. Cheddar is very flavorful. Remember that you will still have time to add, but it will no longer be possible to remove.
- Check the doneness of the pasta often to avoid overcooking it. Drain it when it has reached the right degree of cooking, according to your taste, and, if you want to brown it in the oven, drain it a little in advance.
- Is your sauce too salty? There is a remedy: prepare a new sauce, following the same quantities, without adding salt and mix them together. You can keep the excess in the refrigerator or use it for other preparations, for example to season toast and popcorn or to stuff your hot dogs. If you prefer to season the mincemeat for your burgers with the sauce, you will get tasty cheesburgers without adding the wedge of cheese, or use it to accompany an asparagus side.
- To remove the excess salt from sauces and soups, simply add an apple cut in half or quarters and leave it to soak for 10 minutes. It will absorb the salt and, when finished, just throw it away. However, be aware that with thick sauces, such as cheese, the apple may absorb less than normal salt.
