Makaronieh Paneer (ماکارونی پنیر) — Persian-Style Macaroni and Cheese

• 4 lWater (for boiling pasta)
• 18 gSalt (for pasta water (about 1.5 tbsp))
• 340 gShaped pasta (elbows, shells, or cavatappi)
• 45 gButter (divided)
• 18 gCornstarch (about 2 tbsp; for a smooth, glossy sauce)
• 480 mlMilk (whole milk preferred)
• 220 gCheddar cheese (shredded; sharp cheddar gives best flavor)
• 10 mlLemon juice (about 2 tsp, added at the end for brightness)
• 2 gBlack pepper (about 1 tsp, divided)
• 250 gGround beef (15–20% fat recommended for flavor)

Instructions

1. 1

   Bring 4 L water to a rolling boil in a large pot over high heat, then stir in 18 g salt. Add 340 g shaped pasta and cook until just al dente, 1–2 minutes less than the package time (usually 7–9 minutes). Reserve 120 ml pasta water, then drain well.

2. 2

   While the pasta cooks, brown the meat: heat a skillet over medium-high for 2 minutes. Add 15 g butter, then 250 g ground beef. Break it up and cook 6–8 minutes until deeply browned with little pink remaining. Season with 3 g salt and 1 g black pepper; cook 30 seconds more, then remove from heat.

3. 3

   Make a cornstarch slurry: whisk 18 g cornstarch into 120 ml of the milk until perfectly smooth. In a saucepan over medium heat, melt 45 g butter. Pour in the remaining 360 ml milk and warm 2–3 minutes until steaming but not boiling (about 70–75°C).

4. 4

   Whisk the slurry into the warm milk and cook 2–4 minutes, whisking constantly, until the sauce thickens enough to coat the back of a spoon. Reduce heat to low and add 220 g shredded cheddar in 3 additions, stirring each time until fully melted and glossy; avoid boiling to prevent graininess.

5. 5

   Season the cheese sauce with 2 g black pepper and stir in 10 ml lemon juice off the heat. If the sauce seems too thick, whisk in reserved pasta water 1 tbsp (15 ml) at a time until it flows smoothly. Taste and adjust salt only if needed, since cheddar varies in saltiness.

6. 6

   Return drained pasta to the pot (off heat) and pour the cheddar sauce over it. Fold gently for 45–60 seconds until every piece is coated. Serve immediately topped with the browned meat, or fold the meat through for a heartier, evenly savory dish. Rest 2 minutes before serving for the sauce to cling.