Maccaroni with Velouté au Fromage

Ingredients

• 1 breakfast cup (approximately 200–250 ml) good chicken broth (A standard breakfast cup is roughly 200–250 ml. Use a good quality, well-flavoured broth.)
• 1 whole onion (Used to flavour the broth; peel and halve it before adding.)
• 1 small bunch or pinch sweet herbs (Historically this refers to mild herbs such as thyme, parsley, or marjoram. Use a small bunch or a generous pinch of dried herbs to flavour the broth.)
• 1 small pinch (approximately 6–8 whole peppercorns) black peppercorns (Used whole to flavour the broth during simmering.)
• 1 ounce (approximately 28 g) butter (Unsalted butter is a safe choice so you can control the saltiness of the sauce.)
• 1 tablespoon flour (Plain all-purpose flour. This combines with the butter to form a roux that thickens the sauce.)
• 2 ounces (approximately 55 g) grated cheese or Parmesan (Use freshly grated cheese or bottled Parmesan as the original recipe suggests. A sharp, hard cheese works best for flavour and melting.)
• 1 tablespoon powdered mustard (Dry mustard powder, not prepared mustard. It adds a warm, pungent depth to the sauce.)
• 1 to taste salt (Add gradually and taste as you go, especially since cheese adds saltiness.)
• 1 to taste (at discretion) spiced pepper (A colonial-era seasoning blend of mixed ground spices and pepper. Use as much or as little as you like. A pinch of ground white pepper or a little cayenne can stand in if unavailable.)
• 1 tablespoon cream (Single or double cream both work. Stirred in at the very end to enrich and finish the sauce.)
• 2 ounces (approximately 55 g dry weight) boiled macaroni (Cook your macaroni in salted boiling water until tender before beginning the sauce. Drain and set aside.)

Instructions

1. 1Before you begin the sauce, cook 2 ounces (approximately 55 g) of macaroni in a pot of well-salted boiling water. Follow the packet instructions until the pasta is tender (usually 8–10 minutes). Drain it through a colander, then set it aside. Having this ready means you can add it to the sauce at just the right moment.
2. 2Pour 1 breakfast cup (approximately 200–250 ml) of chicken broth into a small saucepan. Add 1 peeled and halved onion, a small bunch or generous pinch of sweet herbs (such as thyme, parsley, or marjoram), and 6–8 whole black peppercorns. Place the pan over a medium heat and bring to a gentle simmer. Let it simmer for about 10 minutes so the broth absorbs the flavours of the onion, herbs, and pepper. Remove the pan from the heat, then strain the broth through a fine sieve into a jug or bowl, discarding the solids. Set the flavoured broth aside — you will use it shortly to build the sauce.
3. 3Place a medium saucepan over a low to medium heat. Add 1 ounce (approximately 28 g) of butter and let it melt gently, swirling the pan occasionally. You want the butter fully melted and just beginning to foam — do not let it brown. Once melted, you are ready to add the flour.
4. 4Add 1 tablespoon of flour to the melted butter in the pan. Using a wooden spoon or heatproof spatula, stir the two together vigorously over a low to medium heat until they form a smooth, thick paste with no dry flour visible. This mixture is called a roux and will thicken your sauce. Cook the paste for about 1 minute, stirring constantly, to take away the raw flour taste. Do not let it colour.
5. 5With the pan still over a low to medium heat, begin adding the flavoured chicken broth to the roux. Do this gradually — add a small splash at a time, stirring constantly and smoothing out any lumps before adding the next splash. Adding the liquid slowly prevents lumps from forming and gives you a smooth, silky sauce. Continue adding and stirring until all the broth is incorporated and the sauce is heating through and beginning to thicken.
6. 6With the sauce warm and beginning to thicken, add 2 ounces (approximately 55 g) of grated cheese or Parmesan, 1 tablespoon of powdered mustard, salt to taste, and spiced pepper at your discretion (use as little or as much as you prefer). Stir everything together well, making sure the cheese melts fully into the sauce. The sauce should smell fragrant and begin to take on a creamy, golden colour.
7. 7Continue to stir the sauce over a low to medium heat, keeping it moving so it does not catch on the bottom of the pan. Cook it until it reaches a creamy, coating consistency — when you draw a spoon through it, it should leave a clear line and coat the back of the spoon. This typically takes 3–5 minutes of steady stirring. If it thickens too quickly, reduce the heat slightly.
8. 8Once the sauce has reached a creamy thickness, remove the pan briefly from the heat and stir in 1 tablespoon of cream. This final addition enriches the sauce and gives it a smooth, glossy finish. Stir gently until the cream is fully combined.
9. 9Return the pan to a low heat. Add the 2 ounces of pre-cooked, drained macaroni to the sauce and stir gently to coat every piece evenly. Heat the dish through thoroughly — you want it piping hot — but be careful not to let it boil, as boiling can cause the cream and cheese sauce to split or become grainy. Stir constantly and as soon as it is heated through, remove from the heat and serve immediately.