Ultimate Macaroni and Cheese
ID: 9115ac3a...
A rich, creamy, and wonderfully cheesy classic macaroni and cheese featuring a velvety bechamel sauce, a blend of sharp Cheddar and Gruyere cheeses, and a crunchy buttered breadcrumb topping.
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🍳 Cooking Flow
Prepare the buttered breadcrumb topping and boil the macaroni until slightly undercooked (al dente). → Make a roux with butter and flour, then whisk in hot milk to create a thick bechamel sauce. → Season the sauce with spices and melt in most of the Cheddar and Gruyere cheese. → Combine the pasta with the cheese sauce, transfer to a baking dish, and top with the remaining cheese and breadcrumbs. → Bake at 375°F (190°C) for 45-60 minutes until golden and bubbling, then let rest before serving.
Cooking Steps
Brief Cooking Order
Prepare the buttered breadcrumb topping and boil the macaroni until slightly undercooked (al dente). → Make a roux with butter and flour, then whisk in hot milk to create a thick bechamel sauce. → Season the sauce with spices and melt in most of the Cheddar and Gruyere cheese. → Combine the pasta with the cheese sauce, transfer to a baking dish, and top with the remaining cheese and breadcrumbs. → Bake at 375°F (190°C) for 45-60 minutes until golden and bubbling, then let rest before serving.
Introduction
A rich, creamy, and wonderfully cheesy classic macaroni and cheese featuring a velvety bechamel sauce, a blend of sharp Cheddar and Gruyere cheeses, and a crunchy buttered breadcrumb topping.
Step 1
Melt 2 tablespoons of unsalted butter and toss with the torn white bread pieces in a bowl to make the breadcrumb topping. Set aside.
Step 2
Melt 6 tablespoons of butter in a large heavy saucepan over medium heat, while bringing 5 1/2 cups of whole milk to a boil in a separate saucepan.
Step 3
Stir 1/2 cup of all-purpose flour into the melted butter and cook for 1 to 2 minutes, whisking constantly to create a roux.
Step 4
Bring a large pot of salted water to a boil. Add 1 pound of elbow macaroni and cook for 3 to 4 minutes less than the package instructions so that it remains al dente.
Step 5
Slowly whisk the hot boiling milk into the flour and butter mixture. Whisk constantly over medium heat until the bechamel sauce bubbles and thickens.
Ingredients List
Important Notes
Undercook the pasta by 3 to 4 minutes because it will continue cooking in the oven.
Boil the milk before adding it to the roux to help create a smoother, faster-thickening bechamel sauce.
Grating your own nutmeg and using fresh high-quality cheeses yields significantly better flavor.
Letting the baked macaroni rest for 5 minutes after baking allows the sauce to set slightly so it is not too runny when served.
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