Saffron Mac & Cheese

🧂 Ingredients

• 500 grams dry macaroni

  or other pasta of your choice
• 2 tablespoon salted butter
• 2 tablespoon flour

  heaping tablespoons
• 1 liter whole milk
• 1 cup reserved pasta water
• 220 grams cheddar
• 80 grams gruyere
• ½ teaspoon saffron

Instructions

• 1 Boil pasta per package directions in well-salted water to al dente consistency. 
• 2 Melt butter in a large oven safe skillet on medium heat. The skillet should be
  large enough to hold all of the cooked pasta.
• 3 Once the butter is melted, add flour and stir until incorporated to make a roux.
  Continue cooking for 2 or so minutes, until it begins to smell slightly nutty.
• 4 Slowly add milk ¼ cup at a time while stirring continuously to create an
  emulsion of fat, flour and liquid. Continue stirring until the mixture thickens.
  For details and troubleshooting see recipe notes.
• 5 Once the sauce has thickened, rough cut the cheeses and add them to the pan.
  Continue cooking until the cheese is melted.
• 6 Add the drained pasta to skillet and mix to coat it evenly with the sauce.
• 7 Season. Add the saffron and stir until incorporated. Taste and add salt if
  necessary. I didn't add any salt besides the salted pasta water.

Nutrition Info