My son Max is going to be 4 soon, and like many parents of young kids I make a lot of macaroni and cheese. My version relies on a couple simple techniques, and of course spices, to create a rich and delicious result without just adding a ton of cream or cheese. You can even easily adapt the technique to a boxed mix. I do all the time when I don't have all the fresh ingredients. Be sure to check the variations for this yummy shortcut.

Macaroni & Cheese

Christian Leue

Servings/Yield

6-8

Category

Dinner

Macaroni & Cheese

Ingredients

  • 1 pound dry pasta* (454 grams) I usually use small shells or mafaldine

  • Salt

  • Nutmeg

  • One small can (5 ounces) of evaporated milk

  • 2 cups of white cheddar cheese, shredded, or more

  • 6-8 ounces of cream cheese, cubed

  • Optionally, hot sauce

  • Or Shabazi! (one of my son's favorites in small amounts)

Directions

  1. In a saucier or skillet bring to a boil 1.5 liters of water with 2 grams of salt dissolved in it (6 cups, and about 1/2 teaspoon of fine sea salt). This is way less water and salt than I usually use, but the cheese will add lots of salt to the dish, and you'll be adding using all of the pasta water, so it will balance. 

  2. Add a grating of nutmeg and then the pasta, stirring occasionally during the entire cooking time to avoid clumping and sticking. The goal is for the water to be nearly absorbed by the time it is done cooking (you'll want it a few minutes beyond al dente for this dish), it will vary a bit depending on your pasta and heat, and you can always add a splash of water if the pasta is still too firm.

  3. Turn off the heat and add the evaporated milk, stir well and begin to add the cheeses in small bits, stirring to incorporate them. The residual starch in the pasta water will help you form a smooth sauce.

  4. Season with additional nutmeg to taste, and a tiny bit of chili or hot sauce if you like (I find the heat brings out a lot of flavor and is not itself detectable).

  5. Any leftovers keep great in the fridge and can easily be reheated.

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