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Macaroni and Cheese

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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.

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

  1. 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.
  2. Turn the oven to 375 degrees F to preheat.
  3. 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.
  4. 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.
  5. 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.
  6. 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).
  7. 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.
  8. Bake the macaroni and cheese until golden brown and bubbly, approximately 50-60 minutes.
  9. Serve immediately.

Notes

  1.  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).
  2. 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.

Find it online: https://foodienoise.com/macaroni-and-cheese/