Serves 8
When I was growing up, my mother made scrumptious macaroni and cheese with creamy sauce, sautéed onions, paprika, and loads of Tillamook or sharp Cheddar cheese. My siblings and I loved it, especially the crunchy-cheesy topping. Mom baked the casserole in the cast-iron Dutch oven she received as a wedding present. I prefer to use a 10-inch skillet.
When I added Parmesan cheese and panko bread crumbs to the topping, my kids and friends attacked that mac with a vengeance, thus it took on the name “macattacaroni.” My favorite pasta for this is cellentani, a tubular cork-screw shape that has a ridged surface.
INGREDIENTS
½ pound uncooked elbow macaroni, cellentani, or other tubular pasta
1 medium yellow onion, peeled and diced
1 Tablespoon vegetable oil
1 to 2 Tablespoons unsalted butter
3 Tablespoons unbleached all-purpose flour
3 ¼ cups whole milk
4 cups (1 pound) shredded sharp Cheddar cheese
1 teaspoon salt or to taste
1 teaspoon paprika
Freshly ground black pepper
½ cup grated Parmigiano-Reggiano cheese
⅓ cup panko bread crumbs, found in the Asian food section of supermarkets
Preheat your oven to 350°F. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 10 minutes; drain and set aside.
Meanwhile, heat a 10-inch Dutch oven or skillet over medium-high heat until hot. Add the oil and onions and cook until they are golden, about 4 minutes.
Add the butter and, when melted, stir in the flour and cook until lightly colored, about 3 minutes, stirring constantly. Whisk in the milk and bring to a boil, stirring until smooth. Reduce the heat and simmer for 10 minutes or until the sauce thickens, stirring occasionally. Add 3 cups of the cheese and stir until it has melted. Stir in the macaroni and season with paprika, salt, and pepper to taste.
Combine the remaining cup of Cheddar, the Parmigiano-Reggiano, and panko crumbs in a bowl. Spoon the mixture over the macaroni and bake for 30 minutes or until the top is golden brown. If it is not browned enough, turn the broiler on and cook for 3 to 4 minutes longer, watching carefully that it doesn’t burn. Remove the casserole and cool for 5 minutes before serving.
Note: Try the following mac and cheese additions: diced, canned, or chopped sun-dried tomatoes; a small white truffle thinly shaved and/or white truffle oil.
