Qt Of Mac And Cheese Recipe

Bring 6 cups of water to a rolling boil in a large pot. Add 1 tablespoon salt, then add 1 lb elbow macaroni. Cook until just shy of al dente (about 7–8 minutes; check package for times). Reserve 1/2 cup pasta cooking water, then drain pasta and set aside.

Make a roux

In the same large pot (or a separate heavy-bottomed saucepan) melt 4 tablespoons unsalted butter over medium heat until foamy but not browned.

Sprinkle 4 tablespoons all-purpose flour over the melted butter and whisk constantly for 1½–2 minutes. The mixture should be bubbly and smell slightly toasty; do not let it darken.

Add dairy

Slowly whisk in 2 cups whole milk and 1 cup half-and-half, adding a little at a time to keep the sauce smooth. Continue whisking until combined.

Bring the mixture to a gentle simmer over medium-low heat, whisking frequently, until it thickens to a cream-coating consistency, about 4–6 minutes.

Stir in 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dry mustard powder, 1/2 teaspoon smoked paprika and 1/8 teaspoon cayenne. Taste and adjust seasoning as needed.

Reduce heat to low and add 4 ounces softened cream cheese in chunks, whisking until fully melted and the sauce is smooth.

Remove the pot from heat briefly; gradually stir in 2 cups sharp cheddar and 1 cup medium cheddar, a handful at a time, stirring until each addition melts and the sauce is glossy and smooth. If the sauce becomes too thick, whisk in up to the reserved 1/2 cup pasta cooking water, a tablespoon at a time, until desired consistency is reached.

Taste and adjust salt and pepper. Keep sauce warm on the lowest heat setting, stirring occasionally to prevent skin forming.

Fold the drained pasta into the cheese sauce until evenly coated. If baking, transfer to a greased 2-quart (about 2-litre) baking dish. If serving stovetop, serve immediately from the pot.

If you want a baked, crunchy top: preheat oven to 375°F (190°C). In a small bowl combine 3/4 cup panko breadcrumbs, 2 tablespoons melted butter, 2 tablespoons grated parmesan and 1 teaspoon chopped parsley. Stir until crumbs are evenly moistened.

Sprinkle the breadcrumb mixture evenly over the mac and cheese in the baking dish. Bake, uncovered, for 18–22 minutes until bubbling and golden on top. For extra color, broil 1–2 minutes—watch carefully.

Remove from oven and let sit 5 minutes before serving to set.