Sunday, August 24, 2008

Mac n' Cheese (with salmon)

I mentioned last week that I would probably not be cooking today, as Mr Sunday and I would be busy with our ongoing bathroom renovations. But I did cook today. Not because the renovation went better than expected, but because they went very badly. How bad? Bad.

So we've called in professionals, and I made a recipe that I've made hundreds of times. There are many variations in the world of macaroni and cheese, and this is one of my favourites. You may omit the salmon. (But not the topping.) Unfortunately, it doesn't photograph well (but, then, neither does Mr. Sunday.)


5 tbsp butter
3 tbsp flour
2 cups grated sharp cheddar
2 cups milk
~3 cups macaronus
2 cans salmon
1 cup bread crumbs


Preheat oven to 350°. Clean and de-bone salmon, if using. Cook macaronus according to package directions and drain. Make a roux* by melting 3 tbsp butter in a pan over medium heat and adding to that 3 tbsp flour, stiring continuously until flour is cooked (3–5 min). If you do not stir constantly, it will burn.

To the roux, slowly add 2 cups of milk, and continue to stir until the sauce thickens. Pull off heat and add the cheese. Stir to incorporate, and continue to stir until sauce is uniform.

Transfer the macaronus to a large casserole dish and add cheese sauce and optional salmon. Stir to combine.

Melt 2 tbsp butter in microwave, and add to that 1 cup of bread crumbs. Top casserole. Bake in centre of oven for 30 min.

I may post a ghost of Sunday's past next week, as Mr. Sunday and I will be getting ready to leave for New York the following day. I leave you with this link to gridskipper's guide to the best macaroni and cheese in New York.




*A roux is the basis for all cream sauces; it is crucial to get it right.
Note: Sunday Bloody Sunday is the just-coined tag that will be given to all food-related and other disasters.

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