The Best Mac and Cheese
(To serve four moderate eaters)
In a big pot, bring to a simmer (not a boil):
4 cups whole milk
2 teaspoons sea salt
2 tablespoons butter
Once the milk is hot, stir in 10 ounces (approximately) of pasta (we favor “Radiatore”) follow the directions on the box (except for the boiling bit) and cook until al dente.
Reduce heat and stir in 2 cups shredded/grated cheese. You may be asking yourself, “What kind?” And the answer is: the kind you have, the kind you like, whatever melts your fancy. We’ve used sharp cheddar, fontina, pepper jack, or combinations of the above.
To serve: Fill four bowls with the Mac and Cheese. Add Macha Chili Oil to the top. Sprinkle with toasted breadcrumbs. Put a Lee Dorsey record on the hi-fi. Bon Appetit!
Here are a few points about this recipe that are worth pointing out:
You’re essentially making homemade Mac & Cheese in the same amount of time as it would take to make the stuff in the box (if we’re ignoring the existence of microwave ovens).
With a little re-jiggering this recipe is adaptable to Alfredo-type pasta dishes.
If you’re using a pot that has a steaming basket, you can steam broccoli or cauliflower and just plonk it in there.
Just one pot to clean.