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Classic Mac & Cheese

Source of Recipe

From "Mac & Cheese, Please" by Laura Werlin


Recipe Introduction

"This is a classic mac & cheese in every way but it includes onion. I like the sweetness the onions add, but if you prefer, simply leave them out. The dish will likely make it into your regular mac & cheese repertoire either way."

List of Ingredients

â—¦ 1 tablespoon plus 1 teaspoon kosher salt
â—¦ 8 ounces small elbow macaroni
â—¦ 5 tablespoons salted butter
â—¦ 2 cups coarse, fresh bread crumbs (preferably homemade)
â—¦ 2 ounces Parmigiano-Reggiano or Pecorino Romano cheese, finely grated (about 1 cup)
â—¦ ¾ cup finely diced yellow onion (about ½ medium onion)
â—¦ 2 tablespoons all-purpose flour
â—¦ 2 cups milk
â—¦ 1 cup heavy cream
â—¦ 6 ounces medium or aged cheddar cheese, preferably orange, coarsely grated (2 cups)
â—¦ 6 ounces Gruyère cheese, coarsely grated (2 cups)
â—¦ ½ teaspoon mustard powder
â—¦ ¼ teaspoon cayenne pepper
â—¦ â…› teaspoon ground or freshly grated nutmeg


Recipe

Preheat the oven to 375° F. Butter an 8-inch square (1 ½-quart) baking dish or pan (or six 8-ounce ramekins). Set aside.

Fill a 4- to 5-quart pot about three-quarters full with water and add 1 tablespoon of the salt. Bring to a boil and add the pasta. Cook, stirring once or twice, until tender but firm, 4 to 6 minutes, and drain. Reserve the pot.

While the pasta is cooking, in a medium skillet, melt 2 tablespoons of the butter in a medium skillet over medium heat. Turn off the heat and add the bread crumbs and Parmigiano-Reggiano. Stir until mixed well. Set aside.

Using the same pot you used to cook the pasta, melt the remaining 3 tablespoons butter over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Slowly whisk in the flour and stir constantly until the onion is coated with the flour, 30 to 45 seconds. Continue stirring for 1 to 2 minutes more, until the mixture starts to darken slightly and smell a bit nutty. Slowly whisk in the milk, cream, and the remaining 1 teaspoon salt and cook until the mixture is just beginning to thicken and bubble around the edges, 5 to 7 minutes. It should be thick enough to coat the back of a wooden spoon. Add the Gruyère, 1 ½ cups cheddar, mustard powder, cayenne, and nutmeg and cook until the cheeses have melted and the sauce is smooth but not too runny. It should be similar in texture to cake batter. If it's soupy, continue cooking until it thickens.

Add the pasta and stir to combine. Pour into the prepared baking dish. Sprinkle with the remaining ½ cup of cheddar and top with the bread crumb mixture. Place the dish on a rimmed baking sheet and bake until bubbling and golden brown, about 30 minutes. Let cool for 15 minutes before serving.

Serves 6