Macaroni with White Sauce

By the RecipeCafe Archives

Ingredients

• 0.75 cup (75 g) macaroni, broken into 1-inch (2.5 cm) pieces
• 2 quarts (1.9 L) boiling water
• 1 tablespoon (18 g) salt (for pasta water)
• 1 cups white sauce (recipe below)
• 1 For the white sauce: 2 tablespoons (28 g) unsalted butter
• 1 For the white sauce: 2 tablespoons (16 g) all-purpose flour
• 1 For the white sauce: 1/2 teaspoon (3 g) salt
• 1 For the white sauce: 1 1/2 cups (355 ml) whole milk, scalded

Instructions

1. 1. Make the white sauce: In a small saucepan over medium-low heat, melt 2 tablespoons (28 g) butter until foamy but not browned, 1-2 minutes. Add 2 tablespoons (16 g) flour and 1/2 teaspoon salt, stirring constantly with a wooden spoon to form a smooth paste (this technique is called making a roux — cook briefly, about 1 minute, until the mixture smells faintly nutty but has not taken on color).
2. 2. Scald the milk (scalding: heat milk in a separate saucepan over medium heat until small bubbles form around the edges and steam rises, reaching approximately 180°F / 82°C — do not boil). Pour the scalded milk into the roux slowly, whisking constantly to prevent lumps. Continue cooking over medium-low heat, stirring, for 4-6 minutes until the sauce thickens enough to coat the back of a spoon and a line drawn through it holds its shape. Remove from heat and set aside.
3. 3. Bring 2 quarts (1.9 L) of water to a rolling boil in a large saucepan. Add 1 tablespoon (18 g) salt. Add the macaroni broken into 1-inch (2.5 cm) pieces. Cook uncovered, stirring occasionally, for 10-14 minutes until the macaroni is tender but not mushy — taste a piece; it should be fully cooked through with no chalky center (this is the method described in the cross-referenced Boiled Macaroni preparation).
4. 4. Drain the cooked macaroni thoroughly in a colander.
5. 5. Return the macaroni to the saucepan. Pour the white sauce over the drained macaroni and stir gently to combine. Reheat over medium-low heat for 3-5 minutes, stirring frequently, until the mixture is heated through and steaming, approximately 165°F (74°C) at the center. Serve immediately.