Take a moment and think about the best macaroni and cheese you’ve ever had.
The ultimate macaroni and cheese is a decadent symphony of flavor and texture. Perfectly al dente pasta enveloped in a velvety, luxuriously creamy blend of aged sharp cheddar, nutty Gruyere, and tangy Parmesan. Each bite is a rich, gooey explosion of cheese. The topping is a crunchy, golden-brown masterpiece of buttery panko breadcrumbs and a sprinkle of smoky paprika. This mac and cheese is the epitome of indulgence, a gourmet experience that elevates a beloved classic to new, mouthwatering heights.
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Secrets to Great Macaroni and Cheese
Use Quality Macaroni
Great macaroni and cheese is built on a foundation of high quality macaroni. Don’t compromise on this crucial ingredient. Find the brand that you like best and keep searching for a better one. Never settle! Pro Tip – if you’re using plan wrap macaroni from your local discount store, you probably can do better.
Season the Macaroni as You Cook It
One of the most common errors made by home cooks is under-seasoning. When preparing macaroni, the water should be seasoned to taste as salty as the sea – and if you’ve never tasted seawater, it’s SALTY! I use kosher salt because the large crystals make seasoning easier and more consistent. I throw a large handful of salt into the pot as the water comes to a boil, just before I add the macaroni.
Cook the Macaroni Right
Achieving the perfect texture for the macaroni is crucial. Slightly undercooking the pasta during boiling ensures it perfectly absorbs the cheese sauce in the final steps. It should be cooked to the point where you can bite into it but still feel a slight resistance when chewing. Rest assured, it will be just right when the dish is complete – firm yet deliciously cheesy. To start, bring a large pot of water to a rolling boil, ensuring there’s enough water to cover the pasta by several inches once it’s added.
Use Awesome Cheese
Great cheese is the overlooked key to crafting extraordinary macaroni and cheese. Choose high-quality cheese and grate it fresh for the best flavor and texture. I know it’s a pain grating your own cheese, however that store bought grated cheese has cellulose additives to keep it from clumping in the bag. Those additives also keep it from melting smoothly.
I love blending different cheeses with unique characteristics because, not all cheese is created equal. In this recipe, sharp cheddar provides a classic, melty goodness. The parmesan adds a subtle hint of complex sharpness and nuttiness that perfectly complements the cheddar. Finally, the Gruyere contributes a nutty, delightful oniony sweetness that elevates the dish to gourmet status.
It’s All in the Sauce
You’ve got high-quality macaroni, that’s been cooked to perfection, and a blend of awesome cheeses to create exquisite flavor. Now how do you bring the two together? The perfect sauce acts as the glue that brings together the pasta and the cheese, transforming a simple dish into a gourmet experience. This luscious sauce, made from a combination of butter, milk, and the cheese, not only adds richness and depth of flavor but also ensures that every bite is decadently creamy. With each forkful, you’ll savor the harmonious marriage of tender pasta enveloped in a silky blanket of cheese sauce, making every bite a delightfully indulgent experience.
Ingredients
The first step to preparing this, or any recipe, is to read and understand the recipe, collect all the equipment you’ll need and to gather all the ingredients required to make Macaroni and Cheese. In culinary terms, this is called “Mise en Place,” which means “Everything in its Place. Prereading the recipe, preparing ingredients, and setting up any needed equipment in advance not only speeds up cooking but also ensures you are familiar with the recipe steps, and that all necessary components are ready for the dish.
To make Macaroni and Cheese you will need:
- Sharp Cheddar Cheese – A tangy, bold-flavored cheese with a pronounced bite, perfect for adding depth and richness. Please don’t buy store bought grated cheese. Buying a block and grating your own avoids the additives that prevent clumping, and also prevent smooth melting.
- Gruyere Cheese – A rich, nutty cheese, with a creamy texture. Similar to Swiss cheese, it’s ideal for adding additional depth and complexity. Grate your own for the most flavor.
- Parmesan Cheese – A hard, aged Italian cheese with a sharp, salty flavor that adds a luscious savory taste. Parmigiano Reggiano is the preferred type of parmesan, however it can be difficult to find in some parts of the country. You can substitute any parmesan, just make sure you buy a block and grate it yourself.
- Unsalted Butter and Flour – To make a rue which serves as the foundation for the sauce.
- Cayenne Pepper – Adds a very subtle mysterious layer to the flavor profile. Add a bit more if you’re adventurous, or eliminate it if you prefer.
How to Prepare Macaroni and Cheese
- The first step will be to boil the pasta. The key here is to slightly undercook it. I cook to about 75% of the manufacturer’s suggested cooking time (e.g. if the box says boil for 12 minutes, I boil it 9 minutes. Don’t worry, the pasta will finish cooking in the oven with the cheese sauce.
- The cheese sauce starts with a Béchamel sauce, also known as a creamy white sauce. We need to make a roux to begin the sauce. Melt butter in a saucepan over medium heat and whisk in flour. Allow that to cook for a couple of minutes to remove the raw flour taste.
- Add milk to the roux and cook slowly until the sauce is thick. Remember that maximum thickening occurs when it begins to boil. Be careful you don’t burn the sauce. I like to taste the sauce at this point, then add salt and pepper.
- Add the cheese to the Béchamel sauce a little at a time, allowing it to completely melt before adding more. Use low heat. High heat can cause the Béchamel sauce to break and make the cheese sauce grainy.
- In a large mixing bowl, add the sauce to the macaroni. Stir to combine. Then transfer to a buttered baking dish (or sprayed with a non-stick spray).
- Top with buttered panko bread crumbs, then lightly sprinkle with smoked paprika, bake and prepare to astonish your friends and family.
Storage
Store leftover mac and cheese in an airtight container in the refrigerator for up to 4 days. To reheat, place in a microwave oven for 60-90 seconds depending upon the power of your microwave.
I don’t recommend freezing macaroni and cheese.
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Macaroni and Cheese
Indulge your taste buds with this extraordinary macaroni and cheese recipe that has been a family favorite for generations. Discover the perfect union of tender pasta and a creamy, velvety sauce made from sharp cheddar, nutty Parmesan, and oniony Gruyere, creating a delicious blend of comfort and indulgence.
- Prep Time: 15 minutes
- Cook Time: 50
- Total Time: 1 hour 5 minutes
- Yield: 16 (4 ounce) servings 1x
- Category: Side
- Method: Stovetop, Oven
- Cuisine: American
Ingredients
Units
Scale
- 2 cups dry elbow macaroni (approximately 10 ounces)
- 1 1/2 cups sharp cheddar cheese, grated (see note 1)
- 1/2 cup gruyere cheese, grated (see note 1)
- 1/4 cup Parmesan cheese, grated (see note 1)
- 1/2 cup plus one tablespoon unsalted butter, divided
- 1/4 cup flour
- 2 1/2 cups milk (can use whole or 2%)
- 3 tablespoons kosher salt, divided
- 1/4 teaspoon fresh ground pepper
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon smoked paprika
- 1/2 cup panko bread crumbs
Instructions
- Fill a large saucepan with enough water to completely cover the macaroni plus a few inches. Don’t add the macaroni yet. Bring the water to a boil over high heat. When the water begins to boil, add 2 tablespoons of kosher salt. Add the macaroni. Stir occasionally. Cook until the macaroni is still quite firm, approximately 75 % of the recommended cooking time. (see note 2). When done cooking, drain the macaroni and set aside.
- Turn the oven to 375 degrees F to preheat.
- In a medium-sized saucepan over medium heat, melt 1/2 cup (8 ounces) of butter. After the butter has melted, whisk 1/2 cup of flour into the butter. Add 1/2 tablespoon of Kosher salt. Continue to cook over low heat to remove the raw flour taste, approximately 2 minutes.
- Slowly stir the milk into the roux. Raise the heat to medium. Continuously stir until the sauce thickens, about 5 minutes. Maximum thickening occurs just as the sauce comes to a boil. Use caution to avoid burning the sauce. Taste the sauce, add salt and pepper to taste.
- Add the cheese to the sauce a little at a time, allowing it to completely melt before adding more. Use low heat. High heat can cause the sauce to break and make the cheese sauce grainy.
- In a large mixing bowl, add the sauce to the macaroni. Stir to combine. Transfer the macaroni and cheese mixture to a buttered baking dish (or sprayed with a non-stick spray).
- In a small mixing bowl, mix 1 tablespoon of melted butter with the panko bread crumbs until the bread crumbs are evenly coated. Sprinkle the bread crumbs over the macaroni and cheese, then sprinkle with the smoked paprika.
- Bake the macaroni and cheese until golden brown and bubbly, approximately 50-60 minutes.
- Serve immediately.
Notes
- It is best to measure the cheese amounts by weight. The volume measurements are approximate as grated cheese may be a different volume depending upon how compressed the cheese is. By weight, you will have the correct amount. You can see this in the ingredient pictures – it looks as though there is more gruyere cheese (grated more coarsely) than either of the other two, however, by weight, there is more sharp cheddar and less parmesan (both grated more finely).
- Overcooked pasta is mushy, overly large and will be unpleasant to eat. To avoid this, only cook the macaroni 75% of the time called for by the manufacturer. For example, if the box says boil it for 12 minutes, only boil it for 9 minutes for this recipe. It will finish cooking in the oven during baking.
