Mac & Cheese Recipe

BIG MAMA'S SIDES

1. 1

   Preheat and prep

   Preheat oven to 375°F (190°C). Butter or spray a 9x13-inch baking dish and set aside. Shred cheeses if not pre-shredded, measure out ingredients, and have a large pot and a medium saucepan ready.

2. 2

   Cook the pasta

   Bring a large pot of water to a rolling boil. Add kosher salt (1 tbsp) to the water. Add 4 cups dry elbow macaroni and cook until about 1–2 minutes shy of al dente (check package times; usually 7–8 minutes). Reserve 1 cup of the starchy pasta cooking water, then drain the pasta thoroughly and set aside.

3. 3

   Make the roux and warm dairy

   In a medium saucepan over medium heat, melt 4 tbs unsalted butter. Once melted and foaming, sprinkle in 0.25 cups all-purpose flour and whisk continuously for 1–2 minutes to cook the flour (do not let it brown). Slowly pour in 2 cups whole milk and 1 cup heavy cream in a steady stream while whisking to prevent lumps. Bring the mixture to a gentle simmer and cook, whisking often, until it thickens enough to coat the back of a spoon (about 3–5 minutes).

4. 4

   Finish the cheese sauce

   Reduce heat to low. Whisk in 4 oz softened cream cheese until fully melted and incorporated. Add 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp kosher salt (for the sauce), 0.5 tsp smoked paprika, 0.5 tsp freshly ground black pepper, and 0.125 tsp cayenne (if using). Stir to combine. Remove the pan from direct heat and add the shredded cheeses in two additions: first add 2.5 cups of the sharp cheddar and 1 cup Gruyère, stirring between additions until the sauce is smooth and glossy. If the sauce seems too thick, whisk in reserved pasta water, 2–4 tbs at a time, until you reach a saucy consistency that will coat the pasta (you may not need the full cup). Taste and adjust salt/pepper.

5. 5

   Combine pasta and sauce

   Place the drained pasta into a large mixing bowl or the now-empty pot. Pour the cheese sauce over the pasta and gently fold until every noodle is coated. If the mixture seems too stiff, add another splash (1–2 tbs) of reserved pasta water to loosen. Transfer the sauced pasta to the prepared 9x13-inch baking dish and spread into an even layer.

6. 6

   Make the breadcrumb topping

   In a small bowl, combine 1 cup panko breadcrumbs, 0.25 cups grated Parmesan, 2 tbs melted unsalted butter, and the remaining 0.5 cup shredded sharp cheddar (reserve this cheddar for the top). Mix until the panko is evenly moistened and slightly clumpy. Sprinkle the breadcrumb-cheese mixture evenly over the assembled macaroni in the baking dish.

7. 7

   Bake and brown

   Bake in the preheated 375°F (190°C) oven for 20–25 minutes, until the sauce is bubbly around the edges and the topping is lightly golden. For a deeper golden crust, place the dish under the broiler for 1–3 minutes — watch carefully to avoid burning.

8. 8

   Rest and serve

   Remove from oven and let rest for 8–10 minutes so the sauce sets slightly (this helps portions hold their shape). Serve hot as a hearty side from Big Mama's Sides.