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Macaroni and Cheese

Macaroni and Cheese

Everyday Food, September 2006 http://www.marthastewart.com/312880/macaroni-and-cheese
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  • Prep Time 25 minutes
  • Total Time 30 minutes
  • Yield Serves 4

Ingredients

    • Coarse salt and ground pepper
    • 1 pint cherry or grape tomatoes
    • 1 teaspoon olive oil
    • 12 ounces plain or whole-wheat corkscrew pasta (fusilli)
    • 2 tablespoons butter
    • 1/4 cup all-purpose flour
    • 3 cups low-fat milk
    • Pinch of ground nutmeg
    • 8 ounces sharp cheddar cheese, shredded (2 cups), plus more for serving (optional)

Directions

  1. Preheat oven to 475 degrees. Bring a large pot of salted water to a boil. Meanwhile, line a rimmed baking sheet with parchment paper. Toss tomatoes with oil on prepared baking sheet; season with salt and pepper. Roast until lightly browned and soft, 8 to 10 minutes; set aside.
  2. Cook pasta in boiling water until al dente, according to package instructions. Drain; set aside.
  3. While pasta is cooking, melt butter over low heat in a large saucepan. Add flour; cook, whisking, 1 minute. Gradually, whisk in milk, then nutmeg, 1/2 teaspoon coarse salt, and a pinch of pepper; bring to a simmer. Cook, whisking constantly, until thick enough to coat the back of a spoon, 2 to 3 minutes. Stir in cheese until melted.
  4. Add cooked pasta to cheese mixture; stir to combine. (Sauce will thicken as it stands.) Serve topped with tomatoes and, if desired, additional grated cheddar.

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