Grown up Mac n’Cheese

It’s January! A new year. A new opportunity to dust off those resolutions you didn’t get to. You know, the ones that fizzled out less than half way through 2022.

Every year it’s the same thing, isn’t it? Everyone talking about eating healthier and working out. Well, I’m going to talk Mac n’ Cheese.

Don’t get me wrong. I am all about eating healthier, watching portion sizes, and moving more frequently throughout the day, but when it’s stormy and cold and you want/need comfort food, there is nothing like some fresh cooked pasta and warm cheese sauce over it. Am I right?

But I’m not talking Kraft Mac n’ Cheese here. Oh, no! I am talking about a grown-up, homemade version that will knock your socks off. No elbow macaroni and Velveeta cheese sauce for us foodies. No, thank you!

I’m talking a sauce that begins as a white sauce and grows into a glorious cheese sauce with the addition of several magical ingredients. That is then blended into the cooked pasta, covered in breadcrumbs and baked in the oven until golden brown. The Italians call it Penne al Forno.

Penne al Forno

Let us begin.

First, we make what’s called a Bechamel Sauce.

1 oz. unsalted butter (2 Tbsp)
2 Tbsp flour
2 cups milk (at room temperature)
fine sea salt and white pepper to taste
freshly ground nutmeg

Melt butter in a heavy saucepan. Stir in the flour and cook over low heat for 3 minutes. Add the milk, whisking constantly, and continue whisking until the sauce comes to a boil. Reduce heat and simmer 10 minutes or until slightly thickened, stirring occasionally. When the sauce is of the desired consistency, strain it and season to taste.

Now, we’re going to turn it into a Cream Sauce.

Off heat, whisk in 1 cup creme fraiche (or heavy cream). Well, that was easy!

Then, we turn it into a Mornay Sauce, which is a Basic Cheese Sauce.

Add:

2 ounces Parmigiano Reggiano, finely grated (about 1/2 cup)
2 ounces Swiss or French Gruyere, finely grated (about 1/2 cup)
1 Tbsp Dijon mustard

Stir over low heat until the cheeses melt and the sauce is smooth. Add more fine sea salt and white pepper to taste.

Now you’re ready to make the final dish. You’ll need

8 oz. penne, cooked
1 oz. unsalted butter (2 Tbsp)
1 medium onion, finely chopped
1 tsp. freshly ground white pepper
2 oz. fresh bread crumbs (about 1 cup)
the Cheese Sauce from above

Drain the pasta, transfer to a large baking dish and toss with half the butter. Heat the remaining butter in a skillet and saute the onion until slightly softened, about 2 minutes. Mix the onion, pepper, and Cheese Sauce with the penne. Sprinkle with bread crumbs and bake in a preheated 425 F oven for 15 minutes until the bread crumbs are lightly toasted. Let stand 10 minutes before serving.

For me, I’d serve this as a main dish with a green salad, keeping it a lighter

menu. For heartier fare, you could serve it as a first course, followed

by grilled chicken, meat, or fish.

Penne al Forno pairs nicely with either a white or a red wine. For white, I’d choose a wine that could cut through the fat of this dish, like a dry Riesling or Sauvignon Blanc. For red, I’d go with something like a lighter Zinfandel or Pinot Noir.

It’s an amazing dish. Delicious, rich and very satisfying. Definitely a grown up version of Mac n’ Cheese to indulge in now and again when you need comfort food. I hope you enjoy it.