Name: Individual Mac & Cheese
Yield: Serves 8
Ingredients: ½ cup (2 oz/60 g) cornflake crumbs; Red pepper flakes, truffle oil, pesto, or toasted sesame oil for topping; 2 cups (8 oz/250 g) shredded Cheddar cheese or shredded cheese of your choice; 1 cup (8 fl oz/250 ml) heavy cream; 4 tablespoons (2 oz/60 g) unsalted butter, plus butter for greasing dishes; 1 cup (8 fl oz/250 ml) whole milk; Kosher salt and freshly ground black pepper; 1 package (8 oz/250 g) macaroni or other small pasta; ¼ cup (1½ oz/45 g) (all-purpose) flour

Preparation info

Serves
8

Difficulty
Medium

Appears in

The New Kosher

By Kim Kushner

Published 2015

About

I love this recipe, adapted from The Fannie Farmer Cookbook, because it’s simple and classic. But if you want to dress it up, it’s easy to do. I add many things to my version to vary it: pesto, red pepper flakes, truffle oil, and toasted sesame oil, to name a few. Also, let’s face it, macaroni and cheese is no longer just for kids. The dish has become the “it” food all over town. For a dinner party,