Cooking for Two - Bruce Weinstein [21]
2. Melt 3 tablespoons of the butter in a medium saucepan set over medium heat. Reduce the heat to very low, stir in the onion, and cook for 5 minutes, until soft and golden, stirring frequently. Don’t let the onion brown, if at all possible—this will keep the final dish creamy white. Whisk in the flour and cook for 15 seconds, just so that the flour loses its raw taste. Do not brown the flour. Whisk in the milk in a steady, slow stream. Raise the heat to medium and continue cooking and whisking for about 1 minute, or until the mixture returns to a boil and thickens.
3. Reduce the heat to low and stir in the Cheddar, dry mustard, pepper, salt, and Tabasco sauce. Continue cooking for 2 more minutes, or until the cheese melts and the mixture is smooth, stirring constantly. Finally, stir in the cooked macaroni and grated Parmigiano-Reggiano, then pour this mixture into the prepared casserole dish.
4. Bake for 30 minutes, or until bubbly and lightly browned. If desired, place the casserole under a preheated broiler for about 20 seconds to further brown the top. Let stand for 5 minutes, then serve.
Cheese Shop Mac and Cheese
Substitute any number of cheeses to update this classic. For the Cheddar, substitute equivalent amounts of chopped Brie, grated Gruyère, or chopped Havarti. For the Parmigiano-Reggiano, substitute equivalent amounts of Gorgonzola, Camembert, or Asiago. You can also add spices along with the dry mustard to the sauce. Try one of the following: ½ teaspoon dried dill, ¼ teaspoon grated nutmeg, or ¼ teaspoon ground allspice.
A Bread-Crumb Topping
Some people like the crunchiness of the macaroni as it browns in the oven. Others prefer to add their own crunch with a topping. To do so, simply mix cup plain dried bread crumbs, 1 tablespoon unsalted butter, melted, 1 teaspoon dried parsley, and ¼ teaspoon salt in a small bowl, then sprinkle this mixture over the mac and cheese after it has baked for 10 minutes. Continue baking about 25 more minutes, or until the bread crumb topping is deeply browned and the cheesy filling is bubbling through the crust.
TUNA NOODLE CASSEROLE makes a 1-quart casserole
Cut down to size and updated with artichoke hearts, this family favorite is still right any night of the week.
2 tablespoons plus 1 teaspoon unsalted butter, plus additional for buttering the casserole dish
1 small shallot, minced
1 tablespoon all-purpose flour
1 cup milk (regular, low-fat, or nonfat)
2 tablespoons chopped fresh parsley, or 2 teaspoons dried parsley
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
One 7-ounce jar water-packed artichoke hearts, drained, rinsed, and chopped
One 6-ounce can water-packed chunk white tuna, drained (and rinsed, if desired)
3 ounces dried egg noodles, cooked according to package instructions
2 tablespoons grated Cheddar (about ½ ounce)
1 tablespoon plain dried bread crumbs
1. Position the rack in the center of the oven and preheat the oven to 400°F. Butter a 1-quart round soufflé dish.
2. Melt 2 tablespoons of the butter in a large skillet or sauté pan set over medium heat. Add the shallot and cook for 2 minutes, just until soft and golden, stirring frequently. Sprinkle the flour evenly over the shallot and cook for about 15 seconds, just so that the flour loses its raw taste, but not so long that it begins to brown. Whisk in the milk in a slow, steady stream. Continue whisking over medium heat until the mixture thickens and boils, about 1 minute; then whisk in the parsley, mustard, salt, and pepper.
3. Remove the skillet from the heat; stir in the artichoke hearts, tuna, and cooked noodles. Pour this mixture into the prepared casserole dish. Sprinkle the cheese over the top, dust on the bread crumbs, and dot with the remaining 1 teaspoon butter.
4. Bake for 20 minutes, or until bubbly and lightly browned. If desired, place the casserole under a preheated broiler for about 20 seconds to further brown the top.