The Ultimate Macaroni and Cheese
User Reviews
5
The Ultimate Macaroni and Cheese
Description
This macaroni and cheese starts with homemade golden breadcrumbs toasted in butter and olive oil until crisp and slightly salted. Meanwhile, elbow pasta cooks to al dente. A roux is made from butter and flour, then combined with whole milk, heavy cream, mustard powder, white pepper, and salt to create a velvety cheese sauce. The sauce incorporates four types of grated cheese—white cheddar, muenster, gruyere, and gouda—each contributing its own creamy richness and depth.
The drained pasta is folded gently into the cheese sauce, then placed in a greased casserole dish. The breadcrumb mixture is evenly sprinkled over the top, adding a toasted, crunchy finish. Baking at 350°F melds the sauce with the pasta and crisps the topping, creating a classic texture combination of creamy interior and golden crust.
This dish serves well as a hearty main or side, offering a rich, layered cheese taste and satisfying mouthfeel that highlights each cheese's character in balance.
Ingredients
FOR THE BREAD CRUMBS
- 1 tablespoon butter unsalted
- 1 tablespoon olive oil
- 1 cup bread crumbs use a food processor to make finely chopped bread crumbs...take a French baguette, slice off edges...then finely chop, coarse, fresh
FOR THE MAC 'N CHEESE
- 4 tablespoon butter unsalted
- ¼ cup all-purpose flour
- 2 cups milk whole
- 1 cup heavy cream
- 1 tablespoon mustard powder dry
- ½ teaspoon white pepper
- 1 teaspoon kosher salt
- 12 oz macaroni about 3 cups of uncooked pasta
- 1 cup White Cheddar Cheese grated
- 1 cup Muenster cheese grated
- 1 cup gruyere cheese grated
- 1 cup gouda cheese grated
Instructions
MAKE THE BREADCRUMBS
- Heat the butter and oil in a large heavy skillet over medium heat.
- Add the bread crumbs, stirring until crumbs are golden. About 10 minutes.
- Transfer to paper towels to drain.
- Season with a pinch of salt.
MAKE THE MAC 'N CHEESE
- Pre-heat oven to 350°F.
- Heat a pot of salted water until boiling.
- Add the macaroni to the boiling water. Cook until al dente...about 12 minutes. Drain.
- Meanwhile, melt the butter in a large sauce pan (preferably a large cast iron skillet) over medium-high heat.
- Add flour and cook, whisking, for about 2 minutes.
- Gradually whisk in milk, cream, mustard, and white pepper and simmer, whisking occasionally, about 5 minutes, or until slightly thickened. Stir in the salt.
- Slowly add the cheese, stiffing constantly.
- Fold in the cooked macaroni.
- If not baking in the skillet, transfer the macaroni and cheese mixture into a greased 9"x13"casserole dish.
- Sprinkle the bread crumbs on the top.
- Bake for 20 minutes, until bubbly. Remove from oven and turn broiler on high. Place dish under broiler for about 1 minute, just to brown the bread crumbs. Keep an eye on this...don't let it burn as broilers vary!
- Remove from oven and let rest for 5 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Calories | 426kcal | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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