“This recipe comes from "The Mac + Cheese Cookbook" by Erin Wade and Allison Arevalo. They are also the owners of Homeroom, an all mac 'n cheese restaurant in Oakland.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the macaroni in salted water until a little shy of al dente; drain, rinse with cold water, and drain again.
  2. Preheat the oven to 350 degrees F; bake walnuts in a single layer until brown and toasty, 5 to 10 minutes (you can also toast them in a hot skillet, stirring constantly, 3 minutes). Cool the nuts and coarsely chop.
  3. Heat milk in a saucepan over medium heat until it starts bubbling around the edges, but not a full boil; remove from heat.
  4. In a separate saucepan, melt butter over medium heat.
  5. When it has just melted, whisk in the flour snd continue to whisk until a light brown, about 3 minutes; remove from heat.
  6. Slowly pour in the milk, while whisking, then return the pot to medium high heat and whisk 2 to 3 minutes.
  7. The sauce should be smooth and thick enough to coat the back of a spoon at this point; add the salt.
  8. Reduce the heat to medium and stir in the cheese until melted, about 3 minutes; slowly stir in the pasta, stirring until heated through.
  9. Ladle mac + blue into bowls and top with walnuts.

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