"Modern Baked Mac and Cheese With Cheddar and Gruyère Recipe

By RoketJSquerl

Ingredients

• Kosher salt
• 1 pound (450g) elbow macaroni
• 5 tablespoons (75g) unsalted butter, divided
• 4 teaspoons (15g) sodium citrate (see note above)
• 1 1/2 pounds (680g) grated sharp Cheddar cheese (see note above)
• 1 teaspoon (5ml) hot sauce, such as Frank's Red Hot
• 1/2 (2g) teaspoon mustard powder
• 1/4 (1g) teaspoon garlic powder
• 1/2 pound grated Gruyere cheese (see note above)
• 1 cup (2 ounces; 55g) panko bread crumbs

Details

Servings 9
Adapted from seriouseats.com

Preparation

Step 1

1.

Preheat oven to 400°F. In a medium pot of salted boiling water, cook elbow macaroni until just shy of al dente, about 2 minutes less than package cooking time. Drain, then transfer pasta to large mixing bowl and toss with 2 tablespoons (30g) butter until butter is melted and pasta is evenly coated. Set aside.

2.

In a large saucepan, bring 3 cups (700ml) water to a simmer. Whisk in sodium citrate until fully dissolved. While maintaining a gentle simmer, add Cheddar cheese in small increments, using an immersion blender to incorporate it completely into the sauce before the next addition. When all the cheese is added and the sauce is smooth and glossy, blend in hot sauce, mustard powder, and garlic powder. Season with salt, if necessary.

3.

Scrape cheese sauce into pasta and mix until evenly coated. Let cool slightly, then add grated Gruyere and mix well. Scrape pasta into a 9- by 13-inch baking dish and smooth surface to an even layer.

4.

Add panko to a small mixing bowl. Melt the remaining 3 tablespoons butter, then add to panko and mix until evenly coated. Season with salt. Scatter panko all over surface of mac and cheese in an even layer. Bake on top rack until browned and bubbling, about 45 minutes (ovens can vary, check often to prevent top from burning).

5.

Let mac and cheese rest 15 minutes, then serve. Leftover mac and cheese can be refrigerated for up to 5 days; it reheats surprisingly well in the microwave or oven.