Mac & Cheese Tray Recipe
With a blend of cheddar, Parmesan, and Romano cheeses.
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Ingredients
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Pasta
Cheese Sauce
Topping
Method
Pasta
Preheat oven to 350°F (175°C). Lightly butter a 9x13-inch baking dish or spray with nonstick spray.
Bring 6 cups of water to a rolling boil in a large pot. Add 1 tablespoon salt.
Add 1 lb elbow macaroni and cook until just shy of al dente (about 1 minute less than package instructions). Stir occasionally to prevent sticking.
Reserve 1/2 cup of the pasta cooking water, then drain the pasta thoroughly and set aside.
Cheese Sauce
In a medium saucepan over medium heat, melt 6 tablespoons unsalted butter until foaming but not browned (about 1–2 minutes).
Whisk in 6 tablespoons all-purpose flour and cook, whisking constantly, for 1–2 minutes to form a blond roux (do not let it brown).
Gradually whisk in 4 cups whole milk and 1 cup heavy cream, a little at a time, until smooth. Increase heat to medium-high and bring to a gentle simmer, whisking frequently, until the sauce thickens and coats the back of a spoon (about 5–7 minutes).
Reduce heat to low. Whisk in 1 teaspoon Dijon mustard, 1 teaspoon hot sauce, 1 teaspoon ground black pepper, and 1 teaspoon kosher salt. Taste and adjust seasoning if necessary.
Remove the saucepan from heat. Stir in 3 cups shredded sharp cheddar in two additions, stirring until melted and smooth. Stir in 3 tablespoons grated Parmesan and 3 tablespoons grated Romano until incorporated. If the sauce seems too thick, whisk in up to 1/4 to 1/2 cup reserved pasta water, a tablespoon at a time, to reach desired creaminess.
Fold the drained pasta into the cheese sauce until evenly coated.
Transfer the mac and cheese into the prepared 9x13-inch baking dish, spreading it into an even layer.
Topping & Bake
In a small bowl, combine 1 cup panko breadcrumbs, 2 tablespoons melted butter, and 2 tablespoons extra grated Parmesan (if using). Mix until crumbs are evenly moistened.
Sprinkle the breadcrumb mixture evenly over the top of the mac and cheese. If desired, sprinkle 1 tablespoon chopped fresh parsley for color.
Bake in the preheated 350°F (175°C) oven until the topping is golden and the casserole is bubbly around the edges, about 20–25 minutes. For a crispier top, broil on high for 1–2 minutes watching closely to avoid burning.
Remove from oven and let rest for 5–10 minutes to set. Serve warm.