Homemade Mac and Cheese
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
8
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Course
Main Course
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Cuisine
American
Homemade Mac and Cheese
Description
The Homemade Mac and Cheese recipe begins by cooking elbow macaroni to just short of al dente, then tossing it with olive oil to prevent sticking. A roux of butter and flour is cooked to a light golden brown before gradually whisking in whole milk flavored with grated garlic, Dijon mustard, smoked paprika, sea salt, and freshly ground pepper. Sharp cheddar and Gruyère cheeses melt into this base, forming a smooth, thick sauce.
The pasta is combined with the cheese sauce and transferred to a buttered baking dish. A topping of coarse bread crumbs tossed with olive oil and grated pecorino cheese adds a crunchy, savory crust after baking. The oven cooking both melds the flavors and crisps the top while keeping the pasta tender and creamy underneath.
This comforting dish can be served as a main or side dish. The garlic and smoked paprika add a subtle depth to the classic mac and cheese experience, while the pecorino breadcrumb topping enriches the texture contrast.
Ingredients
- 2 cups bread crumbs coarse
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- ¼ cup pecorino cheese grated
- 1 pound elbow macaroni
- 4 tablespoons butter plus more for the pan, unsalted
- ¼ cup all-purpose flour
- 4 cups milk whole
- 1 garlic grated, clove
- 1 teaspoon Dijon mustard
- ½ teaspoon smoked paprika
- ½ teaspoon salt sea salt
- 10 ounces cheddar cheese grated (about 4 cups, sharp
- 10 ounces gruyere cheese grated (about 4 cups)
- black pepper freshly ground
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.
User Reviews
Overall Rating
4.9
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