Mark Bittman's Mac and Cheese

from Mark Bittman's How to Cook Everything

 

6 TB butter softened

salt and pepper

2 1/2 cups milk

2 bay leaves

16 oz. cut pasta

3 TB flour

1 1/2 cups grated cheddar cheese

1/2 cup parmesan cheese

1/2 cup bread crumbs

 

Butter a 9x13 pan.  Boil water for pasta.

 

Scald milk over med-low heat with bay leaves.  When small bubbles appear around milk's edge (after about five minutes), turn off and let sit.

 

Cook pasta to chalky white in the middle (when bitten-into)--about 3 minutes.  It should be underdone.  Drain and rinse in cold water.

 

Spread a third of your pasta in the pan, Sprinkle half the flour and dot with butter. Cover with 1/2 cup of cheddar. Salt and pepper.

 

Repeat previous step.

 

Lastly, spread remaining pasta and top with cheddar and parm.  Remove bay leaves from milk and pour milk over all.  Top with bread crumbs.

 

Bake at 400 degrees for 30-40 minutes until bubbling and browned on top.

 

 

My modifications: I use far less butter than is called for; I just dab some here and there, not measuring it at all.  I don't really measure the flour either.  I just do a dusting of it for each layer. I don't measure the cheese anymore either.  I did all the measuring the very first time I made it, but since then I kind of just eyeball it and it usually turns out ok.  I like to use penne or mini penne with this recipe and haven't tried any other cut of pasta yet.  It tastes especially yummy with fresh/real/non-pre-shredded parm.