How to Make Macaroni and Cheese Even Better

Macaroni and cheese is the most popular of all American comfort foods, and a staple on the Southern table for family gatherings and holidays. Some believe it was first created by Thomas Jefferson, known for his great interest in food. In "The Virginia Housewife," first published in 1824, we find a recipe for the dish by Mary Randolph, Jefferson's cousin.

The key to mac and cheese has always been a creamy sauce, and lots and lots of it. (Some cooks commonly make extra sauce.) And though it's OK to have some crispy macaroni on top, the pasta should not be dry throughout the dish.

There are basically two ways to make mac and cheese. The traditional Southern method calls for mixing milk or cream and grated cheese (or Velveeta) right into the hot pasta. The starch released from the pasta thickens the sauce. The other popular method is to make a roux (flour and butter), then add liquid (milk, cream or even stock or a combination) to make a thick sauce. Then grated cheese is stirred into the sauce until it melts and the mixture is then combined with the pasta. Both recipes call for the dish to be baked in a casserole dish or 9-by-13 inch pan.

Any small, hollow pasta works well with cheese sauce. Penne rigate, small shells or elbows are the best because they let the sauce inside them. Orecchiette ("little ears," in Italian) is a good choice, too, because the sauce can nestle into the small indentation of the pasta. In general, cook the pasta until just al dente before mixing with the hot cheese sauce and baking.

Feel free to experiment with the cheese you use. It should be a cheese that melts well, and that includes cheddar, Jack, blue, Swiss, Gruyere, goat cheese or even mascarpone, the extra-thick Italian cream cheese. Many cooks use a combination of cheeses when preparing dishes. Parmesan always adds a tangy touch to the top of a baked macaroni and cheese.

Accessorize Your Mac and Cheese!

• Add diced ham before baking.
• Top with a mixture of bread crumbs and grated Parmesan cheese.
• Combine sauteed mushrooms with the pasta mixture.
• Top with sliced tomatoes before baking.
• Stir in 1 or 2 chopped chipotle peppers in adobo sauce or 2 cans chopped, drained mild green chilies.
• Mix in frozen, thawed veggies such as spinach or peas.
• Use fresh herbs such as parsley, basil, thyme or oregano.

Fern's Baked Macaroni and Cheese

Ingredients:

• 3 cups uncooked elbow macaroni
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 1/2 cup milk
• 2 cups half-and-half
• 1/2 teaspoon paprika
• 1 teaspoon pepper
• 5 cups grated sharp cheese, divided,

Preparation:

Preheat oven to 350 degrees. Cook macaroni in boiling salted water according to package directions. Drain well. Set aside. In medium saucepan over low heat melt butter. Then blend in flour, stirring constantly, until smooth and creamy. Gradually stir in milk and half-and half, stirring constantly, until mixture boils and thickens. Remove from heat and add paprika, pepper, and 4 cups of the grated cheese. Stir until cheese is melted and sauce is smooth. Combine sauce with the macaroni and add salt to taste. Place in buttered casserole dish or 9-by-13-inch pan. Top with remaining 1 cup of cheese and dot with additional butter. Bake 25 to 30 minutes. Serves 8 to 10.. Enjoy!

This is for you, mom. :)