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Classic Mac & Cheese (Stovetop Version)

Source of Recipe

From "Mac & Cheese, Please" by Laura Werlin


Recipe Introduction

"Because this version of the classic isn't baked, it's a bit creamier than the oven-cooked one. And unlike it's baked counterpart, it doesn't have the same cheesy crust. It's still plenty cheesy and crunchy, though, because of the Parmesan bread crumbs. Plus, it's especially great to make when you can't bear to wait 45 minutes for the oven version to bake and cool."

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—¦ 1 ounce Parmigiano-Reggiano or Pecorino Romano cheese, finely grated (about ½ cup)
â—¦ ¾ cup finely diced yellow onion (about ½ medium onion)
â—¦ ¼ cup all-purpose flour
â—¦ 2 cups milk
â—¦ ½ cup heavy cream
â—¦ 6 ounces Gruyère cheese, coarsely grated (2 cups)
â—¦ 6 ounces cheddar cheese, preferably orange, coarsely grated (2 cups)
â—¦ ½ teaspoon mustard powder
â—¦ ¼ teaspoon cayenne pepper
â—¦ â…› teaspoon ground or freshly grated nutmeg


Recipe

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.

Melt 2 tablespoons of the butter in a medium skillet over medium heat. Add the bread crumbs and Parmigiano-Reggiano and cook, stirring constantly, until the crumbs are a deep golden brown, 8 to 10 minutes. Watch carefully because they can burn easily. The crumbs will continue to crisp as they cool. Remove immediately from the heat and set aside. (Note: These can be made up to 3 days ahead and stored at room temperature in an airtight container.)

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, 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.

Ladle the mixture into individual bowls and sprinkle with the toasted bread crumbs. Serve right away.

Serves 6