Bernie's Mac 'n Cheese Recipe

1. Cook pasta

Preheat oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil. Add 1 lb cavatappi and cook until just al dente (about 1–2 minutes less than package instructions). Drain well and reserve 1/2 cup of the pasta cooking water.

2. Make béchamel

In a large heavy-bottomed saucepan over medium heat, melt 4 tbs unsalted butter. Add 1 tbs all-purpose flour and cook, whisking constantly, 1–2 minutes until the roux smells slightly nutty and is lightly golden (do not brown).

3. Slowly whisk in 3 cups whole milk and 1 cup heavy cream, a little at a time, whisking until smooth. Bring mixture to a gentle simmer, stirring frequently, until slightly thickened (2–4 minutes).

4. Stir in 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1.5 tsp kosher salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning.

5. Add cheeses

Reduce heat to low. Gradually stir in the three-cheese blend (1.5 cups sharp cheddar, 1 cup gruyère, 1 cup white cheddar/Monterey Jack), adding a handful at a time and stirring until melted and smooth. If sauce seems too thick, stir in up to the reserved 1/2 cup pasta water, 1 tablespoon at a time, until desired consistency is reached.

6. Fold in cooked cavatappi, ensuring every piece is coated with the cheese sauce. Transfer the mac and cheese to a lightly buttered 9x13-inch baking dish or an equivalent casserole.

7. In a small bowl combine 1 cup panko breadcrumbs, 2 tbs melted butter, 1/4 cup grated Parmesan, 1 tbs chopped fresh parsley, 1/4 tsp smoked paprika and 1/4 tsp kosher salt. Toss until crumbs are evenly moistened.

8. Evenly sprinkle the panko mixture over the top of the mac and cheese, pressing lightly so it adheres.

9. Bake in the preheated 375°F (190°C) oven for 20–25 minutes until the topping is golden brown and the cheese underneath is bubbling. If you want extra color on the crumbs, broil 1–2 minutes but watch closely to prevent burning.

10. While the mac bakes, prepare the chilled tomato relish: in a medium bowl combine 2 cups finely diced tomatoes, 1/4 cup very finely diced red onion, and 2 tbs thinly sliced fresh basil.

11. Whisk together 1 tbs red wine vinegar, 1 tbs extra-virgin olive oil, 1/2 tsp sugar, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Pour the dressing over the tomato mixture and toss gently to coat.

12. Cover and chill in the refrigerator for at least 20 minutes to let flavors meld. Taste and adjust seasoning before serving.

13. Spoon a chilled scoop of the tomato relish on the side of each serving of mac and cheese or place a small spoonful on top just before serving for a bright, acidic contrast.