There's freezing rain in the forecast tonight, and snow flurries, which makes it a perfect night to make macaroni and cheese for dinner. Here is the best recipe for comfort food out there:
Marvelous Mac 'n Cheese
2 cups uncooked elbow macaroni
1/4 cup butter
1/4 cup all-purpose flour
3 cups milk
2 and 3/4 cups shredded Cheddar cheese*, divided
1 tsp Worcestershire sauce (or more if you like the sauce a bit spicy (I do))
3/4 tsp salt
*The older the cheese, the better this tastes. Last time I made it, I used a ratio of about 2/3 President's Choice 4-year old cheddar to 1/3 ordinary marble cheddar mixed together to make up the 2 3/4 cups of grated cheese.
Add macaroni to large saucepan of boiling salted water. Stir to prevent sticking; bring back to boil, stirring often. Boil until macaroni is tender but still firm (slightly underdone is better, since it will cook in the sauce in the oven later and you don't want it too limp). Drain in colander; set aside.
Meanwhile, in separate large heavy-bottomed saucepan, melt butter over medium heat. Add flour; stir with wooden spoon until smooth. Whisk in milk in slow steady stream, whisking until sauce is smooth and thickened, about 6 minutes. Remove from heat; stir in Worcestershire sauce, salt and 2 cups of the cheese. Stir until cheese is melted.
Stir macaroni into cheese sauce; scrape into 3 L glass baking dish. (I used my Corningware dish, the one on the right, below:)
Sprinkle with remaining cheese. Bake in 375°F oven until crisp and golden brown on top and sauce is bubbly, about 30 minutes.
I'm making this tonight, and while I'm eating it I won't be jealous of those of you already barbecuing and eating outdoors. Well, not much, anyway.