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The best ever macaroni & cheese recipe
I’m here as a macaroniand-cheese lover, not a macaroni-and-cheese fighter. The title of the following recipe — “The Actual Best Macaroni and Cheese” — clearly indulges in hyperbole, for the actual best macaroni and cheese is, of course, made the way you like it most.
The love of macaroni and cheese has led me to experiment with different kinds of recipes, from the easy three-ingredient type incorporating evaporated milk, to those with the inclusion of eggs for a more custardy situation, to the likes of Balthazar’s macaroni gratin (which, unexpectedly, convinced me that macaroni and cheese doesn’t need bacon).
The method here, involving a roux, is not the easiest, with a long stretch of hot and boring stirring while all the cheeses are added, but ultra-gooey, casseroley greatness will be your reward.
Choosing your own symphony of cheeses is what can make this the perfect macaroni for you. A good combo might include a mild cheese (Monterey Jack, havarti, Edam, brick), a nutty one (along the Swiss-Gruyère-Comté axis), a sharp cheddar, maybe something extra melty-rich like fontina or the zippiness of Gorgonzola. Gouda is never a bad idea, in this application or in life in general. Consider Camembert for additional velvety texture and an intensification of flavor. Delicate fresh mozzarella arguably gets lost here, but a whole-milk mozz can be cut into 1/2-inch cubes and stirred into your pasta-andcheese mix before baking for little hits of extra gooeyness.
The Actual Best Macaroni and Cheese Recipe
INGREDIENTS
1 pound large elbow macaroni or penne
5 tablespoons butter plus about 2 extra for the baking dish and melting
1/4 cup all-purpose flour 2 1/2 cups whole milk About 4-5 ounces each of four cheeses of your choice, sliced or cubed
1 tablespoon Dijon mustard Kosher salt and freshly ground black pepper About 2 ounces Parmesan, finely grated Breadcrumbs
Paprika (smoked or regular — you choose)
A couple/few slices of white bread
Melted butter
DIRECTIONS
Preheat the oven to 350 degrees Fahrenheit. Cook your pasta according to the directions on the package for al dente. Drain and rinse with cool water.
Butter the inside of a 9-by13-inch rectangular baking dish.
Melt the butter in a large skillet or saucepan over medium heat. Whisk in flour and cook, continuing to whisk, for 1 minute. Slowly whisk in the milk a little at a time, then cook while continuing to whisk until thickened to the consistency of light cream. Drop in your trove of cheese a few pieces at a time, whisking constantly, allowing them to melt some before adding more. When it’s all incorporated (it will get gooey), stir in the Dijon, then add about 1/2 teaspoon of salt and lots of grindings of pepper. Stir, taste and add more Dijon/salt/pepper as you see fit, a little at a time whilst tasting again. In a large bowl, combine the cheese sauce and pasta, stirring to get the sauce all up in the noodles, then transfer the mixture to your buttered baking dish. Sprinkle with grated Parm, breadcrumbs and a little paprika.
Cut selected initial(s), numeral(s) or symbol(s) out of slice(s) of white bread with a sharp knife; alternately, you could use a cookie-cutter. Position bread-design(s) atop macaroni, then brush with melted butter.
Bake until the cheese is bubbling and the breaddesign/top is browned, 25 to 35 minutes. Enjoy! Makes 8-ish servings