Homemade Macaroni and Cheese

There are many days after work where I crave something simple and comforting, and really there is nothing more satisfying then a large bowl of pasta and cheese sauce. So on a dark, blustery and cold day like today, I decided to make Mac and Cheese from scratch. Here is my stand by recipe that's adapted from Michael's Smith's recipe in his "The Best of Chef at Home" cookbook (my comfort food origin of species).

 Homemade Macaroni and Cheese

250g of Macaroni (or penne) - about 1/2 a box
1/4 stick of butter (about 4 Tbsp)
2 garlic cloves, chopped
1/3 cup flour
big splash of white wine
2 cups milk
1/4 cup cream
500g sharp cheddar cheese, grated
1 Tbsp mustard
1/2 Tbsp paprika
pinch of cayenne pepper
sprinkle of salt
1/4 cup bread crumbs
1/4 cup parmesan cheese

Preheat your oven to 350 degrees F. Cook the pasta to al dente in boiling, salted water.

To make the sauce, melt the butter in a large saucepan over medium heat. Add the garlic and stir for several minutes (keep a close eye on this - butter can burn very quickly). Add the flour and stir with a wooden spoon until a roux forms (smooth paste). Continue cooking a few more minutes to toast the roux, then splash in a bunch of white wine. Stir the mixture until the wine is incorporated.

Add the milk and cream and whisk the sauce until it is smooth and starts to bubble. Add the cheese, mustard, paprika, and cayenne pepper, and stir in until all the cheese is melted.

Add the cooked pasta and put everything into a casserole dish (or a 9x9 baking dish). Mix the bread crumbs and parmesan cheese together and sprinkle it over the pasta. Bake until it's heated through (the cheese will bubble - about 20 minutes) then switch the oven to broil and brown the top of the dish.

 Tonight I served it with fried italian sausage and an avocado, walnut, dried cranberry and goat cheese salad (balasmic vinegar dressing is great with this salad and goes well with the creamy mac and cheese as well).