The Dutton Writers' Room

Hot Lunch is a hilarious new novel by Alex Bradley, about two very different high school girls who are forced to do lunch lady duty together when they can't seem to get along in the classroom. Now that's a rough assignment!  And on a rough day nothing makes you feel better faster than a little yummy cheesiness.  Here’s a simple recipe for the best mac and cheese (NOT from a box) you’ve ever had.  You can find

Patty Cable’s Skillet Mac and Cheese

8 ounces pasta, such as elbows, ziti, or penne

2 tablespoons butter

2 tablespoons all-purpose flour

scant 1 teaspoon salt freshly ground pepper

1 1/3 cups milk

6 1/2 ounces (about 1 1/2 cups) shredded cheese, such as Gruyère, Colby jack, cheddar, or a combination of two or three cheeses

bread crumbs

paprika, optional

Preheat your oven to 350ºF. Boil the pasta according to manufacturer’s recommended time. While the pasta is boiling, make a sauce by melting the butter in a 10-inch skillet over medium heat, then whisking in the flour, salt, and pepper until smooth. Let this mixture bubble for a couple of minutes but be careful not to let it burn. Slowly whisk in the milk to make a smooth sauce. Let this sauce cook until it thickens and bubbles, whisking constantly. Remove the skillet from the heat. Add the cooked pasta to the sauce in the skillet (see note below). Add about 2/3 of the shredded cheese and stir well. Top with the remaining cheese, some bread crumbs, and a fine dusting of paprika, if desired. Bake for about 25 minutes, until bubbly and lightly browned. (Overbaking will result in a dry mac and cheese.) Serve hot.

Note: This dish is baked in the same skillet you make the sauce in, but if your skillet is not ovenproof (if it has a plastic handle, for example), just bake it in a small casserole dish.

Makes 4 generous servings.

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