Ultimate Macaroni and Cheese Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
6 to
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Course
Main Course
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Cuisine
American
Ultimate Macaroni and Cheese Recipe
Description
This Ultimate Macaroni and Cheese uses elbow macaroni cooked until al dente and combined with a carefully prepared cheese sauce. The sauce is made from a classic roux of melted butter and flour, to which warm milk is gradually added and cooked until thickened. A combination of cheddar, gruyere, jarlsberg, and fontina cheeses is melted into the sauce alongside a blend of spices including garlic powder, onion powder, dry mustard, nutmeg, cayenne, and smoked paprika. Red wine vinegar and a tempered beaten egg are added for enhanced flavor and creaminess.
After mixing the pasta with the cheese sauce, the dish is topped with panko breadcrumbs tossed with fresh thyme and melted butter, then baked in a buttered dish until the topping is golden and crisp. This contrast between the creamy interior and crunchy breadcrumb top adds dimension to the dish.
Salt type affects seasoning; diamond crystal kosher salt is preferred, and adjustments should be made if using other salt brands. This recipe yields rich, multi-cheese mac and cheese with a flavorful and smooth sauce accented by subtle spices and a bright vinegar note.
Ingredients
For Macaroni & Cheese:
- 1 pound elbow macaroni
- 1 quart whole milk 4 cups
- 1 tablespoon kosher salt Diamond Crystal brand
- 1/2 teaspoon black pepper freshly ground
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dry ground mustard
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon smoked paprika
- 1 unsalted butter sliced, stick, 113 grams
- 1/2 cup all-purpose flour 64 grams
- 1 teaspoon red wine vinegar
- 1 egg beaten
- 8 ounces cheddar cheese grated, extra sharp, 2 cups
- 4 ounces gruyere cheese grated, 1 cup
- 4 ounces Jarlsberg cheese grated, 1 cup
- 4 ounces fontina cheese grated, 1 cup
For Topping:
- 1 cup panko bread crumbs
- 1 tablespoon thyme fresh leaves
- 2 tablespoons unsalted butter melted, 28 grams
Instructions
- Preheat the oven to 375°F. Butter a 3-quart baking dish or individual gratin dishes with nonstick cooking spray.
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, 6 to 8 minutes, or until al dente. Drain.
- Meanwhile, in a small saucepan set over medium heat, warm the milk. Stir together kosher salt, black pepper, garlic powder, onion powder, ground mustard, nutmeg, cayenne pepper, & paprika in a small bowl, and set aside.
- In a large saucepan set over medium-low heat, heat 1 stick of butter until melted. Sprinkle the flour into the saucepan and cook for 2 minutes, whisking constantly. Gradually whisk in the hot milk and cook for about 3 minutes, until thickened and smooth, and the sauce coats the back of a spoon. Whisk in the spice blend and red wine vinegar. Remove from heat.
- Slowly whisk a spoonful of sauce into a small bowl with the beaten egg, to temper the egg. Add egg mixture into the sauce. Add in the cheeses and whisk until cheese is melted. Stir in pasta, then pour into prepared baking dish.
- Mix panko bread crumbs, fresh thyme leaves, and melted butter in a small bowl until combined. Sprinkle bread crumb mixture evenly over the top of the macaroni and cheese. Bake in the oven for 35 minutes, or until bubbling and browned. Remove the macaroni and cheese from the oven and let rest for 5 minutes before serving.
Notes
- Adjust salt quantity when using Morton kosher salt; less is needed compared to Diamond Crystal.
User Reviews
Overall Rating
5
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