Name: Mac and Cheese Done Right
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 12 Servings
Ingredients: 1 pound Pasta (Conchiglie); 1 quart milk; 1/2 cup flour; 1 stick unsalted butter; 1/2 tsp nutmeg; 3/4 tbsp salt (plus 1 tsp for salting the pasta water); 3/4 tsp black pepper (freshly ground); 10 oz gruyer cheese (freshly grated); 6 oz sharp cheddar (freshly grated); 6 oz red cheddar (freshly grated); 1/3 cup pecorino romano; 1/4 cup bread crumbs; 2 tbsp olive oil (for pasta water)

Homemade mac & cheese is a dangerous dish to learn… Sure, boxed mac and cheese is good BUT it can’t hold a candle to this. This recipe gives you a chance to use some nicer cheeses and create something more personal. I used a combination of gruyere, along with two types of cheddar. That said, you can add really any cheese you like. The base of this dish is a classic white sauce, with lots and LOTS of cheese. The end result is a rich, cheesy pasta dish. Anybody else find this hard to resist??

This dish is a dangerous one to learn. But first let me start by saying that yes, I have eaten the boxed mac and cheese and yup, it was good! This however is a chance to use some nice cheeses and create something more personal and sustaining. I used a combination of gruyer and two types of cheddar but you can add really any cheese you’d like.

5 from 3 votes

Mac and Cheese Done Right

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

Servings

Course

Side Dish

Cuisine

American

Calories: 310 kcal

The basis of this dish is a classic white sauce, with lots and lots of cheese added. The end result is a rich cheesy pasta dish that's hard to resist.

Ingredients

1 pound Pasta (Conchiglie)
1 quart milk
1/2 cup flour
1 stick unsalted butter
1/2 tsp nutmeg
3/4 tbsp salt plus 1 tsp for salting the pasta water
3/4 tsp black pepper freshly ground
10 oz gruyer cheese freshly grated
6 oz sharp cheddar freshly grated
6 oz red cheddar freshly grated
1/3 cup pecorino romano
1/4 cup bread crumbs
2 tbsp olive oil for pasta water

Instructions

Add olive oil to a pot of boiling salted water. Add pasta, cook according to instructions and drain.
While the pasta is cooking, heat the milk in a pot making sure not to allow it to come to a boil.
Melt 7 tablespoons of unsalted butter in a large pot. Add the flour and whisk while it cooks on low heat for 2 to 3 minutes.
Add the milk in while whisking and cook until thickened, 2-3 minutes.
Remove from heat and mix in the cheeses, salt, nutmeg and pepper.
Melt one tablespoon of butter and mix with the breadcrumbs.
Add the cooked pasta and mix well. Transfer to a baking dish or ramekins and top with the breadcrumbs and some more pecorino romano if you'd like.
Bake at 375 for about 35 minutes.

Recipe Notes

Recipe adapted from my hero Ina Garten.