Classic Macaroni And Cheese
Creamy and indulgent, this macaroni and cheese recipe is a comforting classic that is sure to be a hit at any gathering. Velvety cheese sauce coats perfectly cooked macaroni, baked to golden perfection with a crispy topping. Each bite is rich, flavorful, and satisfying, making it a beloved dish for both kids and adults. Perfectly seasoned with a hint of sherry and nutmeg, this dish is a delightful twist on the traditional mac and cheese recipe. A crowd-pleasing favorite that will have everyone coming back for seconds.
— Constant Cookbook
Ingredients
- 4 cups milk
- 4 Tbs. (1/2 stick) unsalted butter
- 1/2 cup all-purpose flour
- 1 whole clove
- 1 bay leaf
- 1 white onion, peeled
- 2 cups shredded sharp white cheddar cheese
- Salt and freshly ground white pepper, to taste
- Freshly grated nutmeg, to taste
- 2 tsp. dry sherry
- 1 lb. dried macaroni
- 1 cup bread crumbs
Instructions
- Position a rack in the upper third of an oven and preheat to 375°F. Butter a shallow 2-quart baking dish.
- In a saucepan over medium heat, warm the milk until bubbles begin to form around the edges of the pan. Keep warm.
- To make the roux, in another medium saucepan over medium heat, melt the butter. When the foaming subsides, add the flour and cook, stirring constantly with a whisk or wooden spoon, until the flour and butter thicken into a paste and smell fragrant, about 1 minute. Do not let the roux brown. Slowly whisk in the milk until smooth and blended. Bring the sauce to a boil over medium heat, stirring constantly and scraping the bottom and sides of the pan to prevent lumping and scorching, then reduce the heat to low.
- Using the clove, attach the bay leaf to the onion and add it to the sauce. Cook, stirring occasionally, until thickened, about 30 minutes. Remove and discard the onion, add 1 cup of the cheese and stir until blended. Season with salt, white pepper and nutmeg, add the sherry and stir until blended.
- Meanwhile, bring a large pot three-fourths full of water to a boil over high heat. Add 1 Tbs. salt and the macaroni and cook according to the package instructions until al dente (tender but firm to the bite). Drain well.
- Transfer the macaroni to the prepared dish. Spoon the sauce over the macaroni, scatter the remaining 1 cup cheese over the top and sprinkle the bread crumbs over the cheese. Bake, uncovered, until lightly browned and bubbling, 35 to 40 minutes. Serve immediately.
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