Recipe: 71 Clinton Fresh Food Ten-Minute Mac and Cheese

TEN-MINUTE MAC AND CHEESE

"Well, maybe eleven minutes - the time depends entirely upon how long the pasta cooks. Start the cheese sauce when you put the water on to boil and it will be ready by the time the pasta is done; then combine the pasta and sauce and ladle your creamy Mac into deep bowls. Macaroni and Cheese out the box takes longer!

Chef DuFresne, who is a purist when it comes to Mac and Cheese, prepares this minimalist classic at his downtown New York restaurant, 71 Clinton Fresh Food. He doesn't recommend adding any salt, pepper, or spices, letting the pristine flavor of American cheese carry the dish."

1/2 pound uncooked mezzani (small ziti/penne pasta), or substitute penne or shells
2 cups whole milk
15 slices American cheese, broken into small pieces
5 tsp. of cornstarch
2 tbsp. warm water
1/4 cup toasted bread crumbs

Bring 4 quarts of water to a boil over high heat. Add the pasta and cook until al dente, 10 to 13 minutes.

Meanwhile, in a large saucepan over medium-high heat, bring the milk to a boil. Whisk in the cheese, lower the heat to medium, and cook until completely melted.

In a small bowl or cup, dissolve the cornstarch in the water and whisk it into the milk mixture; raise the heat to medium-high and bring the mixture to a boil, whisking occasionally. Remove from the heat and continue whisking until thickened slightly.

When the pasta is cooked, drain it well and pour it into the pot with the sauce, stirring to combine.

Divide among three or four serving bowls, sprinkle with the toasted bread crumbs, and serve.

Makes 3-4 servings
Source: Macaroni and Cheese by Joan Schwartz