Description

Made with four cheeses and perfectly seasoned with mustard, garlic, and cayenne, this baked macaroni and cheese recipe is the ultimate potluck dish because it serves a crowd. Discover the secrets behind the perfect melt and how American cheese creates creamy, dreamy textures.

Ingredients

Scale

MACARONI AND CHEESE:

1 pound elbow macaroni
6 tablespoons butter, plus more at room temperature for greasing the pan
1/2 cup all-purpose flour
5 cups whole milk (cold or room temperature is fine – I don’t heat up the milk)
1/2 cup heavy whipping cream (or use 1/2 cup additional whole milk, if desired)
4 ounces white American (shredded if you got a chunk, chopped into little cubes if you got slices)
12 ounces sharp white cheddar*, coarsely grated
8 ounces Gruyere*, coarsely grated
4 ounces Pecorino Romano*, finely grated
1/4 cup crème fraîche, optional
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon cayenne pepper
1 tablespoon Dijon mustard
1 teaspoon garlic powder
Kosher salt and freshly ground black pepper to taste

BUTTERY BREAD CUBES:

2 tablespoons butter
6 slices white bread (about 5 ounces), crusts removed and cut into 1/2-inch cubes

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Instructions

Preheat the oven to 375°F. Butter a 9 x 13-inch baking dish and set aside.
Bring a large pot of water to a boil; salt heavily. Once boiling, add the pasta, stirring occasionally to prevent it from sticking together. Cook for 3 minutes less than the package directions state for al dente. Drain and rinse under cold water; set aside.
Combine the white cheddar, Gruyere, and Pecorino in one medium mixing bowl; reserve 4 ounces (about 1 cup) to sprinkle on the mac and cheese before baking.
Combine the whole milk and heavy cream (if using) in one measuring cup.
While the water comes to a boil and the pasta cooks, prepare your mornay sauce: Melt 6 tablespoons butter in a large, deep pot (like a Dutch oven, if possible) over medium heat. Once the butter is melted, add the flour and whisk to combine. Allow the roux to cook for 2-3 minutes, until it’s lightly browned and smells toasty. Slowly add the milk-cream mixture, whisking vigorously the entire time to avoid forming lumps. Allow the mixture to cook until thickened and bubbly, about 8–10 minutes. Add in the white American first, whisking to melt. Begin adding the shredded cheeses by the handful, whisking frequently and waiting until melted before adding another handful. Continue doing this until all the cheese has been added and is melted. Add the crème fraîche, nutmeg, cayenne, Dijon, garlic powder, and salt and pepper to taste. Adjust the spices to your taste.
Combine the drained pasta with the mornay sauce in the pot, folding it with a rubber spatula to completely mix. Transfer to the prepared baking dish. Sprinkle the reserved 4 ounces of shredded cheese over top.
Make the Buttery Bread Cubes: Melt 2 tablespoons of butter, then combine with the bread cubes in a large bowl. Toss to coat thoroughly; season with salt and pepper. Top the mac and cheese with the bread cubes (it will look like a lot, but they shrink when they cook).
Transfer the dish to the oven and bake for 30–35 minutes, until the mixture is bubbly and the bread cubes are a deep golden brown. Let cool for 10–15 minutes before serving (it will still be hotter than the surface of the sun after this time, so use caution when eating!).

Notes

*You can use any combination of cheeses here you like—just make sure the total used adds up to 24 ounces. I would not recommend removing the white American; it helps ensure the sauce doesn’t separate and stays creamy, especially when using aged cheeses like the ones listed here.

Inspiration: Macaroni and Cheese on marthastewart.com and various other online sources

Category: Pasta & Noodles, Vegetarian