Comfort Food: Macaroni and Cheese

When I was growing up, macaroni and cheese came from a blue box.  Pasta, a little milk, and a packet of orange powder joined to form one of my favorite meals. These days I'm happy to say I've graduated to the homemade version.  It helps that it's amazingly easy and versatile.  Change up the type of pasta or cheese. Add ham or, better yet, bacon.  Spinach, peas, and broccoli are welcome additions, too.


Macaroni and Cheese
Serves 4 - 6


1 pound penne pasta
3.5 T butter, divided
1/3 cup all purpose flour
1/2 small onion finely diced
2 cups milk (whole or 2%)
2 cups sharp cheddar cheese, shredded
1/2 tsp kosher salt
1/4 tsp dry mustard
1/4 tsp ground cayenne pepper
Add-in: 1/2 pound baby spinach, washed and dried
Note - if you're using other add-ins (broccoli, mushrooms, bacon, etc.) be sure to cook them before adding them to the pasta.


Bring a gallon of water to a boil.  Add a heavy pinch of salt along with the pasta to the water.  Cook until al dente.  Drain and return the pasta to the pot.


While the pasta is cooking, melt 1/2 T of the butter in a medium saucepan.  Add the onion along with a pinch of salt and cook over medium-low heat until soft (3-5 minutes).  Add the remaining butter to the pan.  Once melted, stir in the flour and cook for an additional 2-3 minutes.  The flour/butter mixture should be light tan in color.  Slowly whisk in the milk and boost the heat to medium.  Continue whisking until the mixture begins to thicken slightly.  Reduce the heat to low and stir in the salt, mustard, and cayenne pepper.  Add the cheese a handful at a time allowing each addition to melt before adding the next.


Pour the sauce over the pasta and add the spinach.  Stir to combine.  The residual heat will wilt the spinach.  If the sauce is thicker than you prefer, stir in a little milk to thin it out.  Serve immediately.