It will seem way too soupy and creamy – that’s okay, that’s what you want! Step 3: Combine the Noodles with the Sauce The finished cheese sauce is known as Mornay sauce, or a béchamel sauce to which shredded or grated cheese is added. Whisk until the cheese is completely melted if necessary, place the pan back over low heat but do not boil. Off the heat, add the Gruyere, Cheddar, 1/4 cup Parmigiano-Reggiano, salt, pepper, and nutmeg. This French “mother sauce” is known as béchamel, or a sauce made from a white roux and milk. Bring to a boil, then reduce the heat to low and cook for a few minutes more, until thickened and smooth. While whisking constantly, pour in the milk. This mixture is called a roux.Ĭontinue cooking, whisking constantly, for 2 minutes. Stir with a whisk until the flour is combined. Meanwhile, melt 3 tablespoons of the butter in a medium (2-quart) pot over low heat and add the flour. (It will continue to cook in the oven so you don’t want it fully cooked.) Drain well and rinse with cold water. Add the pasta and cook until al dente, or just slightly underdone. Step-by-Step Instructions Step 1: Boil the Noodlesīring a large pot of salted water to a boil. I go the traditional route with the pasta and use elbow macaroni, but any pasta that has lots of nooks and crannies will work nicely. (If the cheese is already grated, it should be labeled “Parmigiano-Reggiano,” not “Parmesan.”) You can tell if it’s the real deal by the rind, which should be embossed with the name over and over. Similarly, it’s important to use authentic Parmigiano-Reggiano, which has a lot more flavor than domestic Parmesan. Using more than one type of cheese adds dimension to the dish.īe sure to use an authentic Swiss-made Gruyère that bears the AOP (Appellation d’Origine Protégée) seal, which shows that the cheese is made according to government-mandated quality standards.

I use three different kinds of cheese in this recipe: Gruyère, extra-sharp Cheddar, and Parmigiano-Reggiano. The crispy panko and herb topping is inspired by the delicious mac and cheese served at Maple Ave, a little gem of a restaurant near my hometown – it absolutely makes the dish! The recipe serves four as a main dish and six as a side if you’d like to double it for a crowd, bake the mac and cheese in a 9×13-inch dish and increase the cooking time to 30 to 35 minutes. Since I find most homemade mac and cheese recipes to be a bit dry, I developed this version to be ultra-creamy. The noodles are tossed with the cheesy sauce, transferred to a baking dish, topped with crispy breadcrumbs, and then baked until bubbling and golden. Good homemade baked mac and cheese begins with al dente noodles and a rich sauce made from butter, flour, milk, and loads of shredded cheese. Ultra-creamy and topped with crispy panko and herbs, this baked mac and cheese is a real crowd-pleaser.

Best mac and cheese roux