Macaroni and Cheese
Tender noodles, swathed in an outrageously cheesy, ultra-creamy sauce, and topped with a crisp, panko-parmesan crust. This is macaroni and cheese nirvana!
This recipe was written for the Arizona Republic.
You don’t need a complicated recipe for macaroni and cheese. I find that if you use good quality, flavorful cheese in mac n cheese, there’s no need for extra seasoning, such a garlic powder, onion powder, or nutmeg. Those dried seasonings are sometimes added to boost the flavor of the cheese, which is unnecessary if you choose full-bodied cheese varieties. Spend a smidge more on cheese and you can skip the spice aisle this time.
This cheese sauce will change your life! My quick-and-easy sauce boasts two varieties of cheese, and a combination of milk and cream. It’s thick, rich, sharp, and melty, and coats the pasta in the most delectable way.
Use blocks of cheese, not pre-shredded cheese sold in bags. Pre-shredded cheese is often coated with cellulose, an anti-caking agent that prevents clumping; sadly, this coating also prevents the cheese from melting properly. Pick up blocks of cheddar and Swiss, grab your box grater (or food processor) and let the shredding begin.
Choose cheeses for both flavor and meltability. In this recipe, I marry sharp cheddar and gooey Swiss in the cream sauce. You can substitute a variety of cheeses, just choose a combination that delivers both taste and meltability. Cheeses that work well in macaroni and cheese include fontina, mozzarella, Monterey jack, pepper jack, Colby, gouda, Gruyere, and American. You need a total of six cups of shredded cheese, so mix and match as desired.
Cook your pasta slightly less than al dente. Stop cooking your pasta about 1 minute before it reaches al dente (al dente is typically the earliest suggested time on the package). Since this macaroni and cheese is baked, it will continue to cook in the oven. If you start with soft pasta, you may end up with mushy macaroni and cheese. Note: If you decide not to bake this macaroni and cheese, cook the pasta al dente.
Taste your cheese sauce before adding pasta. Since cheese varieties vary, it’s important to taste the cheese sauce before folding in the pasta. If the sauce seems bland, add a pinch of salt and taste again (salt naturally enhances the cheese flavor).
You don’t have to bake this macaroni and cheese. If you would rather serve this macaroni and cheese straight from the pan, go for it! Eliminate the panko-parmesan topping, add all the cheese to the sauce, mix well, and serve.
Refrigerate leftovers. If you have leftover macaroni and cheese, cover the baking dish tightly with plastic wrap and refrigerate for up to 4 days. If desired, add a little milk or cream to the macaroni and cheese before reheating in the microwave. Pro tip: Reheat small portions, in short spurts of time in the microwave, about 30 seconds each, stirring each time.
Do not freeze leftovers. Homemade macaroni and cheese does not freeze well. It might taste delicious, but once frozen and thawed, the creaminess is gone, the pasta and sauce often separate, and the mixture is downright gloppy.
Macaroni and Cheese
Ingredients
- 1 pound elbow macaroni, or tube-shaped pasta of choice
- 1 tablespoon olive oil
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded Swiss cheese
- 6 tablespoons butter, preferably unsalted
- 1/3 cup all-purpose flour
- 3 cups whole milk, cold or room temperature
- 1 cup heavy cream, cold or room temperature
- Salt and freshly ground black pepper
For the Topping
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 4 tablespoons melted butter
Instructions
- Preheat the oven to 350 degrees. Coat a 3- or 4-quart baking dish with olive oil or cooking spray (I used a 3-quart baking dish).
- Cook the pasta according to the package directions, stopping 1 minute before al dente. Drain, transfer to a large bowl, add the olive oil and stir to coat. Set aside to cool.
- Combine the cheddar and Swiss cheeses and set aside.
- Melt the 6 tablespoons of butter in a large saucepan or stock pot over medium heat. When the butter is melted, whisk in the flour. Whisk until the mixture is smooth, bubbly, and golden, about 1 minute.
- Gradually whisk in the milk and cream and continue cooking and whisking until bubbles appear on the surface. Once you see bubbles, continue cooking and whisking for 2 minutes, until the sauce thickens. Reduce the heat to low and whisk in 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Whisk in 2 cups of the cheddar-Swiss cheese blend. Once the cheese has melted, whisk in another 2 cups of the cheese blend, and whisk until smooth, thick, and creamy.
- Fold in the pasta. Transfer half of the pasta mixture to the prepared baking dish. Top with the remaining 2 cups of cheese. Top with the remaining pasta mixture.
- In a small bowl, combine the breadcrumbs, parmesan cheese, and melted butter. Sprinkle the mixture over the macaroni and cheese in the pan.
- Bake for 25 to 30 minutes, until the top is golden brown and the filling is bubbly.