EDOUARDO JORDAN’S BEST-EVER MACARONI AND CHEESE
Serves four (at least), more as a side
3 1/2 cups uncooked macaroni pasta
For the sauce:
3 tablespoons butter
1/4cup all-purpose flour
1 cup milk
1 cup cream
1 cup sharp cheddar (shredded)
1 cup medium cheddar (shredded)
1/4cup Parmesan (shredded)
? cup Camembert (cut into 1/2-inch pieces)
1/2 teaspoon smoked paprika
For the top:
1/2 cup sharp cheddar (shredded)
1/2 cup medium cheddar (shredded)
1/8 cup Parmesan (shredded)
In a medium saucepan, melt the butter over medium heat, then stir in the flour and cook to make a blond roux.
Slowly add the milk and cream, whisking to avoid lumps, and bring to a simmer, stirring so it does not stick to the bottom of the pan.
Once it has thickened properly, shut off heat and add all cheeses and the paprika.
Stir until cheese is completely incorporated.
Salt to taste.
For the pasta:
In a medium stock pot, bring 3 quarts of water to a boil; season generously with salt.
Add the pasta, and cook until tender.
Drain the water.
Bring it all together:
Let both the pasta and the sauce cool for about five to 10 minutes.
Combine the pasta and the sauce, and check again for salt.
Transfer the mixture to a medium casserole dish, and cover evenly with the cheese topping. (With all due respect to Edouardo Jordan, this is a “do as he does, not as he says” situation, so use the JuneBaby method for this step: Spread the mixture in a thin layer — not more than one or two noodles deep — in individual-sized cast-iron pans or in one large one, then cover evenly with the cheese topping. If you’re using one large pan, you might need to broil more than one batch; be sure to eat the first one before proceeding.)
Place under broiler until the cheese is melted. (Again, with apologies: Let the cheese get really brown, to the edge of burning.)