I start this by saying that I’ve been with my husband for nearly 10 years now.  Ten years.  And you know what I just learned last week?  That he’s never had mac-n-cheese.

Never had mac-n-cheese!!  How does that happen in life?!?!  Okay, I know what you’re thinking … “But the last ten years have been with you!  That means that you haven’t made it for him either!” … and that’s true.  For the last 10 years, I’ve been catering primarily to the mister’s cholesterol problems – and, let’s be honest, mac-n-cheese isn’t exactly good for that kind of thing.  And it is so addictive that you can’t really just have a small portion, either.  Which is why I call it smack-n-cheese – whether it’s homemade or from the blue box, it’s just as addictive as any drug!

Mac and Cheese

  • 1 lb macaroni
  • 1 oz unsalted butter
  • 3 Tbsp flour
  • 2 cups whole milk
  • 1/3 cup grated Gruyere (plus more for topping)
  • 1/3 cup grated sharp cheddar
  • 2 tsp Dijon
  • salt and pepper to taste
  • healthy pinch cayenne
  • dried bread crumbs (rather than fresh)

Preheat the oven to 350 F.  Bring a large pot full of salted water to the boil for the macaroni.  While that’s doing its thing, in a heavy pot over medium heat, melt the butter and add the flour, stirring well to make a nice roux, cooking for 2-3 minutes.  Add the milk a little at a time to create a smooth bechamel sauce.  Add the cheeses, Dijon and cayenne, then taste for seasoning.  When the macaroni has been cooked and drained, mix it with the cheese sauce then pour into a buttered casserole dish.  Top with some Gruyere then the breadcrumbs then a little more Gruyere and pop into the oven for 30 minutes until golden brown.  Then try to NOT eat the entire thing … all by yourself … in one sitting … I dare ya!