1 hr 5 mins
In 'Mac & Cheese, Please!' by Laura Werlin
My Private Note
Units: US | Metric
- 1 tablespoon kosher salt, plus
- 1 teaspoon kosher salt
- 8 ounces small elbow macaroni
- 5 tablespoons salted butter, plus more for baking dish
- 2 cups coarse fresh breadcrumbs (preferably homemade)
- 1 ounce parmigiano-reggiano cheese, finely grated, about 1/2 cup (or Pecorino Romano)
- 3/4 cup finely diced yellow onion
- 1/4 cup all-purpose flour
- 2 cups whole milk or 2 cups reduced-fat milk
- 1/2 cup heavy cream
- 6 ounces gruyere cheese, coarsely grated (2 cups)
- 6 ounces cheddar cheese, coarsely grated, preferably orange (mild or aged cheddar, 2 cups)
- 1/2 teaspoon mustard powder
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon freshly grated nutmeg (or ground)
- 1Fill a 4- to 5-quart pot about 3/4 full of water and add 1 tablespoon of the salt.
- 2Bring to a boil and add the pasta.
- 3Cook, stirring once or twice, until tender but firm, about 4-6 minutes, and drain; reserve the pot.
- 4Melt 2 tablespoons butter in a medium skillet over medium heat.
- 5Add the bread crumbs and Parmigiano-Reggiano and cook, stirring constantly, until the crumbs are a deep golden brown, 8-10 minutes.
- 6Watch carefully because they can burn easily; the crumbs will continue to crisp as they cool.
- 7Remove immediately from the heat and set aside.
- 8Using the same pot you used to cook the pasta, melt the remaining 3 tablespoons butter over medium heat.
- 9Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
- 10Slowly whisk in the flour and stir constantly until the onion is coated with the flour, 30-45 seconds.
- 11Continue stirring for 1-2 minutes more, or until the mixture starts to darken slightly and smell a bit nutty.
- 12Slowly whisk in the milk, cream, and remaining 1 tsp salt and cook until the mixture is just beginning to thicken and bubble around the edges, 5-7 minutes.
- 13It should be thick enough to coat the back of a wooden spoon.
- 14Add the Gruyere, cheddar, mustard powder, cayenne, and nutmeg and cook until the cheeses have melted and the sauce is smooth but not too runny.
- 15It should be similar in texture to cake batter; continue cooking if too soupy, until it thickens.
- 16Add the pasta and stir to combine.
- 17Ladle the mixture into individual bowls and sprinkle with the toasted bread crumbs; serve right away.
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Nutritional Facts for Classic Mac & Cheese (Stovetop Version)
Serving Size: 1 (277 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 765.8
- Calories from Fat 379
- Total Fat 42.1 g
- Saturated Fat 24.9 g
- Cholesterol 125.2 mg
- Sodium 2199.7 mg
- Total Carbohydrate 65.3 g
- Dietary Fiber 3.3 g
- Sugars 8.5 g
- Protein 30.9 g