Truly Amazing Mac And Cheese
Indulge in the comforting flavors of this decadent baked mac and cheese. Creamy sauce envelops al dente pasta, topped with a golden crust of mixed cheeses. Perfect for family dinners or potluck gatherings, this dish is sure to be a crowd-pleaser. Enjoy a spoonful of cheesy goodness in every bite!
— Constant Cookbook
Ingredients
- 2 Tbs. unsalted butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 1 small yellow onion, thinly sliced
- 1/2 bay leaf
- Pinch of grated nutmeg
- Kosher salt and freshly ground pepper, to taste
- 1/2 lb. macaroni shells or other shape
- 2 Tbs. unsalted butter
- 1 1/2 cups mixed grated hard cheeses such as aged cheddar, Gruyère and Parmigiano-Reggiano
- 1/2 cup heavy cream
- Kosher salt and freshly ground pepper, to taste
Instructions
- Preheat an oven to 350°F. Butter a 10-inch square or similar baking dish, or 4 to 6 individual baking dishes.
- To make the sauce, in a saucepan, melt the butter over medium heat. Stir in the flour and cook, stirring, until the mixture forms a ball, about 1 minute. Remove from the heat and whisk in the milk, 1 cup at a time, mixing after each addition until smooth. Return the pan to medium heat and whisk until the mixture comes to a boil. Add the onion, bay leaf and nutmeg and season with salt and pepper. Reduce the heat to low, and cook, stirring frequently, until thickened, about 10 minutes. Strain through a fine-mesh sieve into a large bowl and cover to keep warm. You should have about 2 1/2 cups.
- Bring a large pot three-fourths full of salted water to a boil, add the pasta and cook until al dente (tender but firm to the bite), according to the package instructions. Drain, transfer the pasta to a bowl and stir in the butter. Add the sauce, 1 cup of the cheese and the cream, and stir to combine. Season with salt and pepper.
- Pour the pasta into the prepared dish and sprinkle the remaining 1/2 cup cheese over the top. Bake until golden and bubbling, about 30 minutes. Let cool for 5 minutes before serving. Serves 4 to 6.
- Adapted from Williams-Sonoma <i>Family Meals</i>, by Maria Helm Sinskey (Oxmoor House, 2008).
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