photo by: Susan Belsinger/Mother Earth News

There’s a reason macaroni and cheese tops the list of favorite comfort foods for many of us. Rich and flavorful, with a texture that’s easy on the mouth, it’s the kind of dish that can make a cook a star without requiring a daunting amount of labor.

Any type of pasta can be used; macaroni just happens to be among America’s top choices.

All-American Macaroni and Cheese

Feel free to experiment with different cheeses. Cheddar and Swiss both work well here.

Ingredients:

1 pound macaroni, bowtie, or shell noodles, cooked al dente, drained in a colander, tossed with 1 teaspoon olive oil and 1 clove pressed garlic and seasoned lightly with salt and freshly ground pepper

4 tablespoons unsalted butter

1 cup chopped onion

4 tablespoons unbleached flour

2 to 3 large cloves garlic, minced or pressed

4 cups whole milk, divided

1 1/2 teaspoons paprika

1 1/2 teaspoons mustard powder

2 teaspoons fresh minced thyme and/or marjoram, or 1 teaspoon dried thyme and/or marjoram leaves, crumbled

Salt and freshly ground black pepper

2 cups grated cheddar cheese, plus 1/2 cup for topping, divided

4 tablespoons fresh chopped parsley, optional

Directions:

Heat oven to 350 F. Butter 2-quart baking dish; set aside.

In nonreactive sauté pan, melt butter over medium heat. Add onion and cook for 4 to 5 minutes, stirring occasionally. Add flour and stir for about 3 minutes. Add garlic and stir 1 minute more. Add 1 cup milk and stir well to blend. Add remaining milk, whisking to get rid of any lumps. Add paprika, mustard powder, thyme and/or marjoram, salt, and pepper.

When sauce is hot, sprinkle in 1 cup cheese and stir well. When melted, add second cup of cheese and stir well. Season with salt and pepper to taste. Place half the macaroni in bottom of prepared dish. Sprinkle with salt and pepper and cover with half the sauce. Repeat with remaining macaroni and cover with remaining sauce.

Bake for 25 to 30 minutes; spread remaining 1/2 cup cheese over top and bake for 5 minutes more. Remove from oven and allow dish to sit for at least 5 minutes before serving. Garnish with fresh chopped parsley, if desired.

Southwestern Macaroni and Cheese

Ingredients:

1 pound macaroni, bowtie, or shell noodles, cooked al dente, drained in colander, tossed with 1 teaspoon olive oil and 1 clove pressed garlic, and seasoned lightly with salt and freshly ground pepper

2 tablespoons unsalted butter

1 cup chopped onion

4 tablespoons unbleached flour

2 to 3 large cloves garlic, minced or pressed

4 cups whole milk, divided

1 teaspoon paprika

1 1/2 teaspoons cumin, toasted and ground

Salt and freshly ground black pepper

1 cup grated cheddar cheese, divided

1 cup grated pepper jack cheese, divided

1/2 cup salsa

About 1/2 cup fresh chopped cilantro leaves

4 to 6 large green chiles, roasted, peeled, seeded, and cut into strips

1 cup tortilla chips, crushed

Directions:

Heat oven to 350 F. Butter 2-quart baking dish; set aside.

In nonreactive sauté pan, melt butter over medium heat. Add onion and cook for 4 to 5 minutes, stirring occasionally. Add flour and stir for 3 minutes. Add garlic and stir 1 minute more. Add 1 cup milk and stir well to blend. Add remaining milk, whisking to get rid of any lumps. Add paprika, cumin, salt, and pepper.

When sauce is hot, sprinkle in half the cheeses and stir well. When melted, add half the remaining cheeses and stir well. Stir in salsa and cilantro; remove from heat. Season with salt, pepper and cumin to taste. Toss cooked macaroni with green chiles. Place half the macaroni and chiles in bottom of prepared dish; season lightly with salt and pepper. Spread half the sauce over macaroni. Repeat with remaining macaroni, chile mixture and sauce; spread remaining cheese and crushed tortilla chips on top.

Bake for 25 to 30 minutes. Remove from oven and allow dish to stand for at least 5 minutes before serving.