Macaroni and Cheese

By cacelias

This is it! The perfect, most delicious homemade Macaroni and Cheese recipe! At last, a keeper and soon to be family favorite! It's rich and creamy, the combination of extra-sharp Cheddar and Parmigiano is key, and crowned with the tastiest bread crumbs. Recipe from Gourmet Magazine, All American Comfort Foods.

Ingredients

• TOPPING:
• 1 1/2 cups coarse fresh bread crumbs (preferably from a rustic, sourdough style loaf, can also substitute panko bread crumbs)
• 2 oz extra-sharp Cheddar, coarsely grated
• 3 T grated Parmigiano-Reggiano
• 2 T finely chopped flat-leaf Italian parsley
• 2 T unsalted butter, melted
• MAC AND CHEESE:
• 3 T unsalted butter
• 3 T all-purpose flour
• 2 cups whole milk
• 1/2 cup heavy cream
• 2 t dry mustard
• 2 t Worcestershire sauce
• 12 oz extra-sharp Cheddar (white, yellow, or a mix of both), coarsely grated
• 1/3 cup grated Parmigiano-Reggiano
• 1/2 lb curly macaroni, such as cavatappi or cellentni
• EQUIPMENT:
• 2-2 1/2 quart shallow baking dish

Details

Servings 6
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

Make Topping:
Preheat oven to 400 degrees with rack in middle.

Toast bread crumbs on a rimmed baking sheet until pale golden, about 5 minutes. Cool toasted crumbs; with a fork, toss with cheese, parsley, and melted butter until butter is evenly incorporated. Leave oven on.

Make Sauce:
Melt butter in a heavy medium saucepan over medium-low heat and whisk in flour. Cook roux, whisking for 3 minutes, then whisk in milk. Bring sauce to a boil, whisking constantly, then simmer, whisking occasionally, 3 minutes.

Whisk in cream, muster, Worcestershire, cheese, 3/4 t salt, and 1/2 t pepper until smooth and remove from heat. Cover surface of sauce with wax paper or parchment.

Cook Macaroni and Assemble Dish:
Butter baking dish.

Cook macaroni in a posta pot of well-salted boiling water until al dente. Drain in a colander. Transfer to a bowl and stir in sauce. Spread macaroni mixture evenly in baking dish.

Sprinkle topping evenly over macaroni; bake until golden and bubbling, 20-25 minutes.

Mac 'n Cheese Mix-Ins:
Meaty Mac: Add to filling 4 oz thinly sliced, chopped high-quality ham, preferably county ham, such as Surryano.
Mexican Mac: Add to filling 2-3 T minches chipotles in adobo, including some sauce.
Smoky Mac: Cook 1/4 lb chopped bacon slices until crisp. Mix into bread-crumb topping.
Veggie Mac: Add to filling 2 cups small broccoli florets, cooked crisp-tender, or a 10-oz package of frozen baby peas, thawed.