Nothing is more soul-soothing than bowl of Macaroni and cheese. Sure, there is a time and a place for Kraft and other box-mix varieties. But no matter how good those are, thoroughly melted cheese that is velvety, thick and stretchy, is always on a whole other level entirely.
It takes mere minutes to assemble macaroni and cheese, with just a few ingredients – elbow macaroni, butter, milk, seasoning, and copious amounts of the good stuff, cheeses of all types, and colors. But the ratios and the execution of said ratios elevate this simple Macaroni and cheese into something transcendent.
The first secret is the thick lump of butter-floury-goo that forms the creamy base for your Macaroni sauce. Then, the second secret is simply a pile-up of cheesy delight. Sharp cheddar contributes the essential milky funk you want to be eating, while creamy such-and-sauce cheese, be that Gruyère, Gouda or fontina, brings with it the glorious stretching versatility. Parmesan ups the umami ante and all of it would be best served, alongside with a crunchy breadcrumb or butter cracker topping that offers some much-appreciated textural contrast.
Macaroni and Cheese
Course: SidesCuisine: American, Europe9-13
servings25
minutes40
minutes610
kcalWhenever you’re in the mood for simple nostalgic food, or you want to put a new twist on a family favourite, this homemade mac and cheese is the best way to swing it. Let’s get grating!
Ingredients
1 lb elbow macaroni
6 tbsp butter
1/3 cup all-purpose flour
3 cups whole milk
1 tsp Dijon mustard
1/4 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
3 cups shredded cheddar cheese
1 cup shredded Gruyere or Gouda cheese
1/2 cup grated Parmesan
1 cup panko breadcrumbs
2 tbsp butter, melted
Directions
- Preheat oven to 375°F. Grease a 9×13 baking dish.
- Cook the macaroni in salted boiling water until just shy of al dente, about 5 minutes. Drain and set aside.
- In a large saucepan, melt the 6 tbsp butter over medium heat. Whisk in the flour and cook for 2 minutes.
- Gradually whisk in the milk. Bring to a simmer and cook until thickened, about 5-7 minutes.
- Remove from heat and stir in the mustard, cayenne, salt, pepper and all the cheeses until smooth.
- Add the cooked macaroni to the cheese sauce and toss to coat. Transfer to the prepared baking dish.
- In a small bowl, mix together the panko and melted 2 tbsp butter. Sprinkle over the mac and cheese.
- Bake for 20-25 minutes until hot, bubbly and the topping is lightly golden brown. Let stand for 5 minutes before serving your macaroni and cheese.
AboutYummy Tips and Tricks
Cheese Matters
• Pool cheeses for maximum taste – tart cheddar for tang, creamy cheese such as gruyere or gouda for meltiness, and parmesan for savoriness.
• You’re better off shredding your own cheese from a block than using packaged, pre-shredded cheese that can get gritty.
• Bring the cheeses to room temperature before you add them in so they melt smoothly.
Cook the Pasta Properly
• The elbow mac should be undercooked by 20 seconds from the al dente stage (hurry!) so it doesn’t get mushy when baked.
• Toss hot pasta in a little butter or oil (after it has been cooked but before it has been drained and added to the cheese sauce) to prevent it from getting lumpy.
Master the Roux
• The base is a bechamel – brown 2oz of plain flour in 2oz of butter for 2 minutes to get rid of the raw flour taste.
• Toss the uncooked pasta into the pot of sauce, after the sugar and before the milk, and make sure to pour in the milk slowly to thicken the sauce nicely. Really, why should our kids have to eat generic, boxed spaghetti, no matter how good the tomato product inside tastes? If you’re going to serve pasta, why not do it with some care and flair? A box, after all, should go into the bin, not on the plate.
• Add seasonings like mustard powder, cayenne, paprika for extra flavor.
Achieving the Perfect Texture
• To make the sauce extra smooth, add an egg yolk at the end, just before you add the pasta.
• If you want a creamy rather than gritty sauce, remove it from the heat before you add the shredded cheeses.
- To get that delightful baked crunchy top, use panko breadcrumbs tossed in melted butter.
Make-Ahead and Reheating
• Mac and cheese is best baked and eaten right away but you can make the sauce ahead and refrigerate for 2-3 days before baking.
• To reheat, add a little bit of milk and cover with foil to prevent drying out in an oven.
Delicious Add-Ins
- Diced ham, crumbled bacon or pork sausage add a savory, smoky note.
- Roasted veggies like broccolini or Brussels sprouts make it a meal.
- Pimentos or diced jalapeños give a nice pop of color and flavor. You too will be able to make out-of-this-world comfort food that’s outrageously creamy and cheesy.
Nutrition Facts
9 servings per container
- Amount Per ServingCalories610
- % Daily Value *
- Total Fat
38g
59%
- Saturated Fat 23g 115%
- Cholesterol 110mg 37%
- Sodium 960mg 40%
- Potassium 6mg 1%
- Total Carbohydrate
46g
16%
- Dietary Fiber 2g 8%
- Sugars 6g
- Protein 23g 46%
- Calcium 50%
- Iron 10%
- Vitamin D 25%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Vernon Alston, a former chef, is an extraordinary personality with a rich history of food and a creative cooking style. Being the one for Vernon high proficiency in pro cuisine and also thanks to the years of his experience, he has succeeded in enhancing his skills, thus, deputtering the reputation of him as a chef, who is league in creating unforgettable dishes.
