It started to feel like Fall in Southern California today- overcast skies, and temperatures not quite reaching 70 degrees. The weather made me feel all homey and snuggly, and I decided to make some Macaroni and Cheese to take to our friends’ house tonight.
I don’t use a recipe for Mac & Cheese anymore- I just kind of start with a roux, add milk or cream, and then substantiate the cheese sauce with whatever cheese I have one hand.
Butter, flour, salt, cayenne and black pepper.
Adding cream, then milk to create the sauce.
I used Cheddar, Gruyère and a bit of goat cheese I had in the fridge.
Boil whatever short pasta you like- subtract a couple of minutes from the cooking time.
In the end when you combine the cooked pasta with the cheese sauce it will probably be very loose and liquid. However after a few minutes of cooling the pasta will finish cooking all of the way and the sauce will thicken up. At this point you can serve as is, or you can bake in the oven under a broiler for a few minutes to brown the top (adding sliced tomatoes and toasted breadcrumbs is another option).
What kind of wine to pair with Mac & Cheese? Honestly I think the beauty of this dish is that you truly can’t go wrong. There’s enough fat from the cheese sauce that almost any wine will be complimented by the dish. Tonight we will be try a bottle of long-macerated (orange) white wine- Bressan’s Carat from Friuli. However, you could easily go with a bright, cheery red, like this Nebbiolo