There's nothing quite as comforting as a classic and simple Mac and Cheese.
As you know Jonny and I have adopted a plant based diet for the majority of the time, but we are keeping a bit of dairy around mostly to keep our tolerance up. I have noticed that just two weeks without any dairy is all it takes for my body to feel quite uncomfortable after ingestion. The last thing I want is to go back to Paris and to not be able to eat any of their delicious cheeses!!
During last week's rainy day, we made mac and cheese and it was everything it needed to be. Delicious, cheesy, warm and comforting!
That being said, I will work on a cashew version and when I am fully satisfied with it, I will share with you.
For now enjoy this one and feel free to add pancetta or bacon while you're at it!
-5 Cups macaroni
-3 Tbsp butter
-1 Large onion finely chopped
-1.4 Cup non bleached white flour
-2 Cups of homo milk
-1 cup od 15% cream
-4 cups of grated cheese (use your favorites, but I personally like gruyere, parmesan, white cheddar and raclette is perfect for melting.
-4 of 5 day-old rye bread cut into small cubes.
-Sea salt and pepper
Preheat the oven at 400 °F.
Cook your pasta al dente.
In a saucepan over medium low heat, melt your butter and cook the onion until soft making sure it doesn't brown.
Slowly add the flour while mixing constantly making sure it also doesn't brown.
Add the milk very slowly while mixing constantly.
Add the cream and cook for about 15 minutes mixing frequently.
In a food processor, pulse the bread until coarse powder has formed.
Add 3 cups of the cheese to your saucepan and mix well until melted.
Add sea salt and pepper to taste.
Add the pasta and mix well.
Pour into a oven safe dish. I like to use my small cocotte.
Sprinkle the rest of the cheese on top.
Then sprinkle the bread crumbs evenly on top.
Cook in the oven for about 20 minutes.
Depending on your oven, you may need to broil the top for a few minutes.
Voila! Home made mac and cheese. Serve with a touch of Hot Sauce and Ketchup.