In preparation for Christmas dinner this year, I researched hundreds of mac ‘n cheese recipes with the only prerequisite being that ALL ages would love it, so nothing gimmicky, no strange flavors…
This recipe was a major hit with everyone and it’s well worth adding to your holiday cooking repertoire. The crispy garlicky breadcrumbs on top are also a wonderful addition.
I made it the day before, kept it in the fridge overnight, brought it to room temperature and baked it just before serving, so it really was easy.
For the topping:
2 tbsp unsalted butter, plus more for baking dish
2 tbsp extra-virgin olive oil
2 cups Panko (Japanese breadcrumbs)
2 large garlic cloves, minced
½ cup finely grated Parmesan
1/2 tsp kosher salt
For the macaroni and sauce:
14 oz dried elbow macaroni
1/2 cup (1 stick) unsalted butter
6 tbsp all-purpose flour
4 cups whole milk
3/4 cup heavy cream
16 oz coarsely grated extra-sharp cheddar (about 6 cups)
2/3 cup grated Parmesan
2 tsp kosher salt
1/2 tsp ground white pepper
1 1/2 tbsp English mustard powder
9- by 13-inch baking dish
Preheat oven to 400°F with rack in the middle of oven. Butter the baking dish. Set a large, covered pot of salted water over high heat to boil.
Meanwhile, in a large skillet over medium heat, heat the butter and oil until the butter foam subsides. Add the panko crumbs and garlic; cook, stirring, until the crumbs are golden brown, 4 to 6 minutes. Transfer the crumbs to a medium bowl, stir in 1/2 cup Parmesan and salt, and set aside.
Add the macaroni to the boiling salted water and cook until just al dente (avoid overcooking). Drain the macaroni and set aside. In a large wide pot over medium-low heat, melt the butter. Sprinkle the flour over the butter, whisking to incorporate and make a roux. Cook, stirring constantly with a wooden spoon, until the roux is light golden, about 4 minutes.
Gradually pour in the milk and cream, whisking constantly to incorporate and make a béchamel sauce. Raise the heat to medium-high and bring the sauce to a low boil, whisking constantly. Reduce to a simmer, whisking occasionally, and cook until the béchamel sauce is thick and coats the back of a spoon, about 3 minutes more.
Add the the salt, pepper and mustard powder. Add the cheeses in three batches, whisking until each addition is completely melted before adding more. Remove from the heat.
Add the drained macaroni to the pot with the cheese sauce and stir well to coat. Transfer the macaroni mixture to the buttered baking dish and place on a rimmed baking sheet. Sprinkle the topping evenly over the macaroni and bake until golden and bubbling, 18 to 23 minutes.
Let cool 15 minutes before serving.