It’s all about the Comfort Food

…when you’re sitting comfortably on the couch for hours.  Or devoting said hours to supporting major sport franchises and television networks.  I say bring on the macaroni and cheese!

Macaroni and Cheese

The New Basics Cookbook by Julee Rosso & Sheila Lukins

Ingredients

• 1 lb. penne
• 4 cups milk
• 4 tablespoons unsalted butter
• 6 tablespoons unbleached all-purpose flour
• 1 teaspoon paprika
• salt and and ground black pepper to taste
• 12 ounces Gruyere cheese, grated (4 cups)
  

Prep

• Bring a large pot of water to boil, cook pasta as directed.  Drain, rinse and drain again.  Set aside in a large bowl.
• Preheat oven to 350°.
• Bring the milk just to a boil in a heavy saucepan and set aside.
• Meanwhile, melt butter in another heavy saucepan.  Add flour, and whisk for 5 minutes.   Do not brown.  Remove from heat.
• Add the hot milk to the flour mixture and whisk well.  Add 1/2 teaspoon of the paprika, season with salt and pepper, and return the pan to the heat.  Cook over medium heat, whisking constantly, until the mixture thickens, 5 minutes.  Add to the penne, toss well to coat penne completely.
• Butter a 9x13x2″ casserole dish, and fill it evenly with penne and sauce.
• Distribute the grated cheese evenly over the penne, sprinkle with salt, pepper and additional paprika.
• Place dish on a baking sheet and bake until hot, 20 – 25 minutes.
• Place the dish under the broiler, 4 inches from the heat, until the top is bubbly and golden.  Serve immediately.  And Enjoy!