
I recently made this recipe out of the Easy Comfort Food issue of Martha's Everyday Food magazine (Oct 2009). Paired with meatballs it was a perfect comfort food meal on a chilly fall night. This is my new go-to recipe when we're craving mac & cheese!
I made just a couple of minor changes. If you'd like the original recipe click the link above.
3 Tablespoons unsalted butter
1/4 cup finely chopped onion
1/3 cup all-purpose flour
coarse salt
4 cups whole milk
1 pound small shell pasta
12 oz coarsely grated sharp yellow cheddar
1 tsp Dijon mustard
1 tsp Worcestershire sauce
In a medium saucepan, melt butter over medium; add onion and cook until softened, about 4 minutes. Add flour and 1/2 teaspoon salt; cook, stirring frequently, until mixture is pale golden, has a slightly nutty aroma, and is the texture of cooked oatmeal, about 5 minutes.
Whisking constantly, slowly pour in milk. Whisk until smooth. Cook mixture, stirring constantly along bottom of pan, until boiling, 6 to 7 minutes. Reduce heat to low. Simmer gently, stirring occasionally, until sauce thickens and does not feel grainy when a small amount is rubbed between two finger, about 10 minutes.
Meanwhile, in a large pot of boiling, salted water, cook pasta until al dente; drain thoroughly and return to pot. Remove sauce from heat. Quickly whisk in cheese, mustard, Worcestershire. Pour cheese sauce over pasta and stir to coat.
Photo credit: marthastewart.com
I made just a couple of minor changes. If you'd like the original recipe click the link above.
3 Tablespoons unsalted butter
1/4 cup finely chopped onion
1/3 cup all-purpose flour
coarse salt
4 cups whole milk
1 pound small shell pasta
12 oz coarsely grated sharp yellow cheddar
1 tsp Dijon mustard
1 tsp Worcestershire sauce
In a medium saucepan, melt butter over medium; add onion and cook until softened, about 4 minutes. Add flour and 1/2 teaspoon salt; cook, stirring frequently, until mixture is pale golden, has a slightly nutty aroma, and is the texture of cooked oatmeal, about 5 minutes.
Whisking constantly, slowly pour in milk. Whisk until smooth. Cook mixture, stirring constantly along bottom of pan, until boiling, 6 to 7 minutes. Reduce heat to low. Simmer gently, stirring occasionally, until sauce thickens and does not feel grainy when a small amount is rubbed between two finger, about 10 minutes.
Meanwhile, in a large pot of boiling, salted water, cook pasta until al dente; drain thoroughly and return to pot. Remove sauce from heat. Quickly whisk in cheese, mustard, Worcestershire. Pour cheese sauce over pasta and stir to coat.
Photo credit: marthastewart.com

