Classic Mac and Cheese
If you're ever craving the cheesy, creamy goodness of this quintessential American comfort food, try my version. There's nothing tricky about it, but I think you'll agree it's crazy-good. If you like, you can make it ahead (in the morning or even the night before), stopping after you stir in the macaroni. Cover with plastic film and store in the fridge till you're ready to bake. Top with the bread crumb mixture and dot with butter at the last minute and pop in the oven.
READ: “Mac and cheese: This one hits all the cheesy, creamy, breadcrumby pleasure points”
Serves 6.
Ingredients
1 pound elbow macaroni
1/2 stick butter, plus another tablespoon or so for buttering the baking dish and dotting on top of the bread crumbs
2/3 cup finely chopped onion (about half a smallish onion)
3 tablespoons flour
2 cups whole milk
9 ounces grated sharp cheddar cheese (a tad less than 3 cups)
6 tablespoons finely grated Parmesan (divided)
Freshly ground white pepper
1/8 teaspoon Tabasco or other pepper sauce
Salt to taste
1/2 cup plain bread crumbs
Instructions
1. Heat the oven to 450 degrees.
2. Bring a large pot of salted water to a boil, add the macaroni and cook till al dente, about 4-5 minutes. Drain in a colander. While it's cooking, butter a large baking dish.
3. In the same pot, melt the half-stick of butter over medium-low heat, add the chopped onion and sauté til it's soft and translucent, 5-6 minutes. Sprinkle in the flour, stir to combine and cook for 3 minutes, stirring frequently. Stir in the milk, bring to a simmer over medium heat and cook, stirring frequently, till it's a smooth, velvety white sauce ― about 6 minutes. Stir in the cheddar cheese, 4 tablespoons of the Parmesan, about 10 grindings of white pepper and the Tabasco and stir until the cheese is completely melted. Add the drained macaroni and stir it carefully and completely to coat all the pasta with the sauce. Taste, and add salt to taste if necessary (some cheese is saltier than others, so you may not need any).
4.Combine the bread crumbs with the remaining Parmesan. Turn the macaroni mixture into the baking dish, smooth it on top with the back of a spoon, and top with the bread crumb mixture. Dot here and there with butter (total of about half a tablespoon).
5. Bake about 20 minutes, till the top is golden brown. Let cool about 5 minutes before serving ― or not, if you can't wait!
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Classic Mac and Cheese
Ingredients
- 1 pound elbow macaroni
- 1/2 stick butter, plus another tablespoon or so for buttering the baking dish and dotting on top of the bread crumbs
- 2/3 cup finely chopped onion (about half a smallish onion)
- 3 tablespoons flour
- 2 cups whole milk
- 9 ounces grated sharp cheddar cheese (a tad less than 3 cups)
- 6 tablespoons finely grated Parmesan (divided)
- Freshly ground white pepper
- 1/8 teaspoon Tabasco or other pepper sauce
- Salt to taste
- 1/2 cup plain bread crumbs
Instructions
- Heat the oven to 450 degrees.
- Bring a large pot of salted water to a boil, add the macaroni and cook till al dente, about 4-5 minutes. Drain in a colander. While it's cooking, butter a large baking dish.
- In the same pot, melt the half-stick of butter over medium-low heat, add the chopped onion and sauté til the it's soft and translucent, 5-6 minutes. Sprinkle on the flour, stir to combine and cook for 3 minutes, stirring frequently. Stir in the milk, bring to a simmer over medium heat and cook, stirring frequently, till it's a smooth, velvety white sauce ― about 6 minutes. Stir in the cheddar cheese, 4 tablespoons of the Parmesan, about 10 grindings of white pepper and the Tabasco and stir until the cheese is completely melted. Add the drained macaroni and stir it carefully and completely to coat all the pasta with the sauce. Taste, and add salt to taste if necessary (some cheese is saltier than others, so you may not need any).
- Combine the bread crumbs with the remaining Parmesan. Turn the macaroni mixture into the baking dish, smooth it on top with the back of a spoon, and top with the bread crumb mixture. Dot here and there with butter (total of about half a tablespoon).
- Bake about 20 minutes, till the top is golden brown. Let cool about 5 minutes before serving ― or not, if you can't wait!