So Cheesy!

There's nothing more decadent than a Macaroni and Cheese Gratin and yet most kids love it.( I speak for my own) Even though I try to churn out interesting meals, every now and then they tend to ask for this old favorite. I've tried a lot of different recipes but this one has evolved over the years, is simple enough to make and rich and creamy the way it should be. I change it up by using penne sometimes instead of macaroni and cook the pasta in a mixture of milk and water to add to the flavor and creamy texture.

Recipe for Mac and Cheese:

1 lb box of pasta ( macaroni or penne )
milk and water in equal quantities for cooking the pasta ( about a gallon)
coarse salt

1 cup milk

1 cup cream

1 tbsp butter

1 tbsp flour

salt to taste

pepper

1 cup grated cheese of choice ( I use sharp cheddar or gruyere)

1. Make a bechamel sauce - start by bringing the milk and cream to a boil over high heat. Melt the butter in a pan and cooking the flour in it for about a minute. Whisk in the milk/cream mixture and cook over low heat till the sauce thickens enough to coat the back of a spoon. Season wih salt and pepper.

2. Bring the milk and water to a boil in a large saucepan and add in the salt. (The general rule of thumb is to use enough salt to make the water taste like sea water)Once it is boiling rapidly, cook the pasta till al dente or firm to the bite ( if you can cut the pasta with a sharp knife - it is cooked right). Drain and rinse with ice water and set aside.

3. Assemble the gratin by combining the pasta into the sauce. Pour all of it into a greased oven-proof dish and sprinkle over with the cheese. Stick the dish under the broiler just before serving for 2-3 minutes for a crisp golden crust.

Note: For a more sophisticated touch - drizzle with a few drops of truffle oil or sprinkle over with herb of choice.