AuthorSamuel DietzmannTraditionally, this dish is made with macaroni pasta. I have also used fusili, and several other
types of pasta, depending on my mood and what is in the pantry.
Tools needed:
1 large pot
1 medium pot
Colander (to drain the pasta)
1 good stirring spoon
whisk
Cheese grater
Bring ~1 gallon of water to a boil. I throw a small amount of salt in my pasta water (say 1/2 teaspoon - basically “a dash”), then add the pasta.
Cook the pasta till done, then drain and return to the big pot.
While the pasta is cooking, grate ALL of the cheese.
Using the medium pot, melt the (chopped up) butter over medium high heat.
Add the flour to the butter about 2-3 tablespoons at a time. Whisk the two together. You should wind up with a thin paste when you are done, BUT... add a small amount of chicken stock if it gets too thick. What you’re making is a roux (go here if you have any questions:
https://www.spendwithpennies.com/how-to-make-a-roux/)
Add the rest of the chicken stock, ~2-3 tablespoons at a time. Whisk it into the roux and gradually thin it out into a sauce (this is a bechamel). How much liquid determines how thin your sauce is. In our case, we want it fairly thin.
Once you’ve added all the liquid, work in the cheese. I usually add one big handful at a time, letting that melt, whisking it all the way in, then adding more.
Once you’ve melted ALL the cheese in, pour it over the (drained, see above) pasta, add your additives, and plate.
Serve immediately, and it will be nice and cozy warm.
Ingredients
Directions
Bring ~1 gallon of water to a boil. I throw a small amount of salt in my pasta water (say 1/2 teaspoon - basically “a dash”), then add the pasta.
Cook the pasta till done, then drain and return to the big pot.
While the pasta is cooking, grate ALL of the cheese.
Using the medium pot, melt the (chopped up) butter over medium high heat.
Add the flour to the butter about 2-3 tablespoons at a time. Whisk the two together. You should wind up with a thin paste when you are done, BUT... add a small amount of chicken stock if it gets too thick. What you’re making is a roux (go here if you have any questions:
https://www.spendwithpennies.com/how-to-make-a-roux/)
Add the rest of the chicken stock, ~2-3 tablespoons at a time. Whisk it into the roux and gradually thin it out into a sauce (this is a bechamel). How much liquid determines how thin your sauce is. In our case, we want it fairly thin.
Once you’ve added all the liquid, work in the cheese. I usually add one big handful at a time, letting that melt, whisking it all the way in, then adding more.
Once you’ve melted ALL the cheese in, pour it over the (drained, see above) pasta, add your additives, and plate.
Serve immediately, and it will be nice and cozy warm.
