Mac and Cheese (revised)

My husband and I are huge, HUGE mac and cheese fans. We eat it any way we can get it: from a box, gourmet offerings, frozen meals, deli case... it's our go to comfort food as vegetarians. We add stuff to it: broccoli, onions, spinach, black beans, peppers, jalapeños, spicy cheeses, salsa, and more. But when it comes down to it, we really love his mom's tried and true creamy baked mac and cheese recipe. 

This is a recipe that gets handed down for generations. It likely was originally taken off the side of an elbow macaroni box, but hey, if it's that good, it should be published. So, I am deeply committed to this recipe. My mother-in-law passed away before our wedding. At one of our last Christmas' together, I asked for her family recipes and, thankfully, her "Baked Macaroni and Cheese" recipe was included. 

I typically make this with very few changes. Every time I try to mess with it, well, let's just say the results are disappointing. Lately, I even tried trading out classic elbow pasta for cavatappi. Now that's a winner. I have also tried whole wheat pasta. But in the end, the delicate béchamel needs a white pasta. 

So, at a recent visit with friends, I was intrigued when they urged me to try brown rice pasta as a substitute for regular durum wheat pasta. It has similar nutritional value to traditional white pasta but it is safe for gluten allergic friends. He sent us home with a bag to try. So here is our experiment with the recipe:

Baked Macaroni and Cheese

2 TB butter
2 TB flour
1 tsp ground mustard
1/4 tsp salt
2 1/2 cups milk
8 oz. cheese (cheddar, or american)
8 oz. elbow macaroni
buttered bread crumbs

First note: I doubled the recipe. I always double the recipe.

Thickened milk mixture
before adding cheese.

Over medium heat, melt butter, add flour, and remove from heat. Stir until well incorporated. Do not brown the flour. It's okay if you get distracted, and it cools off. You can add it back to the heat later. Add mustard, salt. This is also sometimes where I add other ingredients like garlic black pepper or cayenne, depending on how I'm doctoring it up. Place pot back on heat, add the milk, then stir until mixture starts to thicken and clings to spoon (roughly 10 min).

Add 6 oz. of cheese, a little at a time, stirring constantly over low heat until a smooth, creamy sauce is created. Reserve the remaining cheese for the topping.

Note: You do not want the sauce done before the pasta. It can get a film on the top if you stop stirring. If this happens, stir it again until smooth.

Cook pasta according to package directions (minus 2-5 minutes). This is what got me in trouble. I did not look closely at the package which says to cook over medium heat and to rinse the pasta after cooking. The instructions said to cook 15-16 minutes, and I cooked it for 10, knowing the pasta would finish cooking in the oven. I did not rinse it.

Add pasta to baking pan. (This is also where I added some broccoli this time) Pour sauce over the pasta and gently stir until noodles are mostly covered. Sprinkle remaining cheese followed by the buttered breadcrumbs. I use panko bread crumbs which get super crunchy.

Bake at 375 degrees for about 20-25 minutes until the top is nice and brown.

The results: Well, let me just say that brown rice pasta is YUMMY. It tastes similar to white pasta, but a little sweeter, which in this case was a bonus. It holds up well to the cheesy  béchamel sauce and the crunchy breadcrumb topping, by is not overpowering. My big disappointment was in the texture: the noodles seemed overcooked and mushy, almost gelatinous. I'm not sure if they did not hold up to baking in a casserole, if they needed to be rinsed, or what. Disappointingly, the noodles fell apart.

Next time, I will follow the rice pasta’s cooking instructions more carefully, cooking the pasta over a lower heat and rinsing in cold water after cooking. Then, I will report back. As for now, I will consider this rice pasta as a viable option for our mac and cheese.