Cozy Mac And Cheese Recipe

Bring 4 cups of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 12 oz cavatappi and cook until al dente according to package instructions (about 9–11 minutes).

Reserve 1 cup of pasta cooking water, then drain pasta and set aside. Do not rinse.

Slice bacon into 1/2-inch pieces. In a large skillet over medium heat, cook the bacon pieces until crisp, 8–10 minutes, stirring occasionally so they brown evenly.

Use a slotted spoon to transfer crispy bacon to a paper towel–lined plate. Reserve 1–2 tablespoons of bacon fat in the skillet and discard the rest (or save for other uses).

Add 1 tablespoon unsalted butter to the reserved bacon fat over medium-low heat. Add 1 cup thinly sliced red onion and a pinch of salt and pepper. Cook, stirring every few minutes, until onions are deeply golden and sweet, 12–18 minutes. If you want faster/more caramelized onions, sprinkle 1 teaspoon brown sugar about halfway through cooking.

When onions are caramelized, stir in the cooked bacon pieces and remove skillet from heat. Keep warm.

Make roux

In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. Whisk in 3 tablespoons all‑purpose flour and cook, whisking constantly, for 1–2 minutes until the raw flour smell cooks off and mixture turns lightly golden.

Add liquids

Slowly whisk in 2 cups whole milk and 1 cup heavy cream, a little at a time to prevent lumps. Continue whisking until mixture is smooth. Bring to a gentle simmer and cook 3–5 minutes until slightly thickened.

Season and melt cheese

Reduce heat to low. Whisk in 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon ground mustard, 1 teaspoon salt, 1/2 teaspoon black pepper and a pinch of cayenne if using. Gradually add 8 oz shredded smoked Gouda and 4 oz shredded sharp cheddar, stirring or whisking until cheeses are fully melted and sauce is smooth. Taste and adjust salt/pepper.

If sauce is too thick, whisk in up to 1/2 cup reserved pasta cooking water, 1 tablespoon at a time, until desired consistency is reached.

Preheat oven to 375°F (190°C). Lightly butter a 9x9-inch baking dish (or similar).

Combine drained cavatappi with the cheese sauce in a large bowl or directly in the pot. Fold in the caramelized red onions and bacon (reserve a small handful of bacon for garnishing). Stir gently to coat evenly. If mixture seems dry, add a splash of reserved pasta water.

Transfer the mac and cheese to the prepared baking dish and smooth the top.

For the topping: in a small bowl combine 1/2 cup panko, 2 tablespoons grated Parmesan and 1 tablespoon melted butter. Sprinkle evenly over the casserole.

Bake uncovered for 18–22 minutes, until sauce is bubbling and topping is golden. For an extra-crispy top, broil 1–2 minutes watching carefully to avoid burning.

Remove from oven and let rest 5 minutes. Garnish with reserved bacon pieces and 1 tablespoon chopped chives. Serve warm.