... is always a favorite. My aunt is a vegetarian so I needed something meatless that would still be a substantial meal. I think this was the best mac & cheese I've ever made. I made a traditional bechamel using butter, flour and milk, added some minced onion, bay leaves and smoked paprika, along with salt and pepper. For the cheeses I used cheddar and a little Swiss. As I was adjusting the seasonings I remembered reading somewhere that dry mustard or a little Dijon adds a nice kick to mac & cheese so I added 1/2 a teaspoon. You couldn't pick it out, but it definitely added to the overall flavor. Instead of elbows I used cavatappi, which is a corkscrew-shaped pasta. I thought it really added texture to the dish. For the topping I mixed Italian bread crumbs with some grated Pecorino and dabbed the top with butter and as a special touch I sliced some tomato to bake on top. Roasting the tomatoes really brought out their essence.
As always, Mom supplied the salad:
... made with romaine, cucumbers, Craisins, radishes, grated carrot and some croutons. And, of course, her special three-mustard dressing. I could eat that stuff like soup.
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