Homemade Mac and Cheese

Name: Homemade Mac and Cheese
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 serving
Ingredients: 2 cups coarse bread crumbs; 2 tablespoons extra-virgin olive oil; ¼ cup grated pecorino cheese; 1 pound elbow macaroni noodles; 4 tablespoons unsalted butter; ¼ cup all-purpose flour; 4 cups whole milk; 1 garlic clove; 1 teaspoon Dijon mustard; ½ teaspoon smoked paprika; ½ teaspoon sea salt; 10 ounces sharp cheddar cheese; 10 ounces gruyere cheese; freshly ground black pepper

User Reviews

4.9

237 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
8
Course
Main Course
Cuisine
American

Homemade Mac and Cheese

Iris Warren

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This homemade mac and cheese recipe is one of our family favorites! It's insanely cheesy, super creamy, and baked with crispy breadcrumbs on top. Serve it as a vegetarian main or as a side dish with a holiday meal.

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Ingredients

Servings

2 cups coarse bread crumbs
2 tablespoons extra-virgin olive oil plus more for drizzling
¼ cup grated pecorino cheese
1 pound elbow macaroni noodles
4 tablespoons unsalted butter plus more for the pan
¼ cup all-purpose flour
4 cups whole milk
1 garlic clove grated
1 teaspoon Dijon mustard
½ teaspoon smoked paprika
½ teaspoon sea salt
10 ounces sharp cheddar cheese grated (about 4 cups)
10 ounces gruyere cheese grated (about 4 cups)
freshly ground black pepper

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Instructions

Preheat the oven to 425°F and butter a 9x13-inch baking dish.
In a small bowl, place the bread crumbs and olive oil. Toss to coat the bread crumbs, then add the pecorino cheese and toss to combine.
Bring a large pot of salted water to a boil. Prepare the macaroni according to the package instructions, cooking it a minute shy of al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
In another large pot (or wash and dry the pasta pot and reuse it), melt the butter over medium heat. Add the flour and cook, whisking continuously, until the mixture is light golden brown, about 4 minutes. Slowly whisk in the milk. Add the garlic, mustard, paprika, salt, and several grinds of pepper and bring to a simmer, whisking continuously.
Add the cheddar and Gruyère cheeses and whisk until melted. Cook, whisking often, over medium-low heat for 6 to 8 minutes, or until the sauce thickens slightly. Add the cooked pasta and stir to coat.
Transfer to the prepared baking dish and top with the bread crumb mixture. Bake until the topping is crisp and the cheese is bubbling, about 20 minutes.