The Ultimate Mac and Cheese
Serves 8to 10 INGREDIENTS
1 chicken bouillon cube, such as Knorr
1pound large elbow pasta
1½ cups shredded sharp cheddar cheese
1½ cups shredded mild cheddar cheese
1½ cups shredded Colby Jack or pepper Jack cheese (for a kick)
1½ cups shredded Gruyère cheese
1 cup shredded mozzarella cheese
4 tablespoons (½ stick) unsalted butter
¼ cup all-purpose flour
2 teaspoons garlic powder
1½ teaspoons onion powder
2 teaspoons kosher salt
1teaspoon freshly ground black pepper
¾ teaspoon smoked paprika
½ teaspoon mustard powder
½ teaspoon granulated sugar
¼ teaspoon freshly grated nutmeg
1/8 teaspoon cayenne pepper
2½ cups heavy cream
2½ cups whole milk
½ cup sour cream
1½ teaspoons Worcestershire sauce
1 teaspoon hot sauce
3 tablespoons minced fresh chives, for serving
DIRECTIONS
Fill a large heavy-bottomed pot with 5quarts water and bring to a boil over high heat. Add the bouillon cube and stir to dissolve. Add the pasta and cook until al dente according to the package instructions. Drain the pasta and slide to the side.
Position a rack in the middle of the oven and heat to 375 degrees.
In a large bowl, toss together the cheddars, Colby Jack, Gruyère and mozzarella until combined.
In a large heavy-bottomed pot, melt the butter over medium heat. Whisk in the flour and cook, whisking continuously, to form a roux, about one minute. Whisk in the garlic powder, onion powder, salt, black pepper, paprika, mustard powder, sugar, nutmeg and cayenne until incorporated. Whisk in the heavy cream, milk, sour cream, Worcestershire and hot sauce until combined and let the sour cream completely melt into the sauce. Whisk in half the shredded cheese mixture and let it melt completely into creamy deliciousness, whisking all the while. Whisk until the sauce thickens a bit, about 3 minutes, then add the drained pasta and stir to evenly coat it in the sauce. Transfer a third of the pasta mixture to a 9-by13-by-2-inch baking pan and top with a third of the remaining cheese mixture, then repeat two more times, finishing with the cheese. Bake for 40 to 45 minutes, until the pasta is golden brown in places and the sauce is bubbling. Remove from the oven and let cool for 10 minutes, then garnish with chives and serve hot. May the cheese pulls be ever in your favor.
— From “Everyday Grand: Soulful Recipes for Celebrating Life's Big and Small Moments” by Jocelyn Delk Adams (Clarkson Potter, $32.50)