My mother liked to make recipes her own by switching out ingredients. I was happy with that blue and yellow Kraft box of macaroni and cheese, but her homemade version did have more style and there were always leftovers…
1 box small shells, spirals, or bows – cooked al dente (chewy); 1 stick butter (8 tbsp); 2 tbsp extra virgin olive oil; 1/4 cup flour; 1 tsp nutmeg; 2 cups milk; 1 cup Ricotta cheese; 1 pound shredded mozzarella cheese; 1/2 cup Romano cheese, finely grated; 2 tbsp chopped fresh basil; 2 tbsp chopped fresh parsley
Melt the butter in a large saucepan over low heat. Slowly add flour, salt, pepper, and nutmeg. Stir constantly for 2 minutes or until bubbly. Gradually stir in the milk, stirring until well blended. Raise the heat to bring the mixture begins to a boil, stirring constantly. Then, lower to simmer for 5 minutes, until sauce is thick.
Mix together the cooked pasta, white sauce, olive oil, basil, parsley, and three cheeses. Bake in a large casserole dish at 350 degrees for about 30 minutes – until bubbly.
- How to Make Mac-and-Cheese Like a New Brooklynite (esquire.com)