I got it into my head that I just had to make macaroni and cheese a couple of weekends ago. Not sure why. It just happened.
I started looking around at recipes on Foodgawker, and came across this one. I was a little hesitant at first. I mean, citrus zest in mac and cheese? Trust me. It works.
I found this recipe on Local Kitchen Blog, and modified it ever so slightly.
- 1 box short cut pasta (I used small shells)
- 3 tbs butter
- 1/4 cup flour
- 2 3/4 cup milk
- zest of 1 lemon
- zest of 1 orange
- 2 fat stems of fresh rosemary, leaves removed and minced
- 1/2 tsp salt
- black pepper to taste
- 4 oz. Gruyère cheese, shredded
- 4 oz. cheddar cheese, shredded
- 2.5 oz. parmesan cheese, shredded
Preheat your oven to 375 degrees F. Take a 9×13-inch casserole dish, grease it, and set it aside.
Cook your pasta according to the directions on the box. Undercook by a couple of minutes. Your pasta will finish cooking while in the oven. Drain and set aside.
While the pasta cooks, in a medium-sized saucepan, melt the butter. Whisk in the flour to make a roux. Cook for a minute or two, whisking almost constantly. Slowly pour the milk into the roux, whisking constantly to avoid lumps of flour. Add the zest, rosemary, salt, and pepper to the béchamel. Whisk occasionally, and allow the béchamel to warm and thicken (5-8 minutes).
Once the white sauce has thickened, add the Gruyère and cheddar and stir until it is all melted. Add the pasta to the cheese, and stir to coat.
Pour the macaroni and cheese into the prepared casserole dish and top with the parmesan cheese. Bake 30-35 minutes, or until the top is bubbly and browned. Cool for about 10 minutes before serving.
Guys, seriously. This combination works. Amazing.