Homemade Mac and Cheese
Total Time
1 hr
Prep Time
15 mins
Cook Time
45 mins
Rating
4.93 out of 5 stars
(51)
Ingredients
8 servings
- 2 cups coarse bread crumbs
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- ¼ cup grated pecorino cheese
- 1 pound elbow macaroni noodles
- 4 tablespoons unsalted butter, plus more for the pan
- ¼ cup all-purpose flour
- 4 cups whole milk
- 1 garlic clove, grated
- 1 teaspoon Dijon mustard
- ½ teaspoon smoked paprika
- ½ teaspoon sea salt
- 10 ounces sharp cheddar cheese, grated (about 4 cups)
- 10 ounces Gruyère cheese, grated (about 4 cups)
- Freshly ground black pepper
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Preparation
Step 1
Preheat the oven to 425°F and butter a 9x13-inch baking dish.
Step 2
In a small bowl, place the bread crumbs and olive oil. Toss to coat the bread crumbs, then add the pecorino cheese and toss to combine.
Step 3
Bring a large pot of salted water to a boil. Prepare the macaroni according to the package instructions, cooking it a minute shy of al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
Step 4
In another large pot (or wash and dry the pasta pot and reuse it), melt the butter over medium heat. Add the flour and cook, whisking continuously, until the mixture is light golden brown, about 4 minutes. Slowly whisk in the milk. Add the garlic, mustard, paprika, salt, and several grinds of pepper and bring to a simmer, whisking continuously.
Step 5
Add the cheddar and Gruyère cheeses and whisk until melted. Cook, whisking often, over medium-low heat for 6 to 8 minutes, or until the sauce thickens slightly. Add the cooked pasta and stir to coat.
Step 6
Transfer to the prepared baking dish and top with the bread crumb mixture. Bake until the topping is crisp and the cheese is bubbling, about 20 minutes.
Step 7
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Chef's notes
This mac and cheese is best on the day it’s made, but leftovers will keep in an airtight container in the fridge for up to 3 days. Pop them in the microwave to reheat, or warm them in a baking dish covered with aluminum foil in a 350°F oven.
Undercook the pasta. Boil it until it’s a minute shy of al dente, when the noodles still have a slight bite. They’ll soften more once you mix them with the cheese sauce.
Grate the cheese yourself. Pre-shredded cheese will not work here! It’s typically coated in anti-caking agents that will prevent you from making a really smooth and creamy cheese sauce.
Whisk, whisk, whisk. Whisking is crucial for evenly dispersing the roux in the milk, yielding a thick, creamy sauce without lumps.
Dig in right away. This baked macaroni and cheese will have the creamiest texture when it’s right out of the oven.
