Classic Macaroni and Cheese

{85 g} 6

servings

2 1/2 tsp {15 g}

salt per

or 1 TBL {14 g}

kosher salt per

Litre of water

Cook in (salted 1.5%) water then shock in cold water:

450 g

elbow pasta for approximately a third the required maximum time. (Barilla 4 min)

Reserve

Heat and scald (no boil) for 15 minutes.

750 ml {773 g}

milk

{38 g} 1

small quartered onion, with root intact to keep it together (shave off the dirty part)

Make a roux with

3 TBL {43 g}

butter

45 g

flour

Slowly add hot milk to create bechamel.

Add:

To Taste

nutmeg

Add

350 g

cheese and blend and adjust taste.

Add Macaroni

Layer 1/2 the mixture into buttered 9x13 casserole. Top with

50 g	cheese. (The more cheese added here will create a better interior stringing effect when serving the dish).

Cover with remaining mixture and then top with

50 g

cheese.

Bake in 350F/176C oven for 30 minutes, longer if necessary to soften pasta to desired level.

Note	2017-03-24 Cooking pasta to just al-dente is too much, after baking becomes soft.

Note	2017-12-25 Maybe coook for 4 minutes, then shock. After shocking, and draining pasta will be edible within 1 hour of standing around after being cooked for 6 minutes. Salting to 1.5% is also better.