World’s Best Mac N Cheese

Adapted from a recipe by Rhoda Bone and published on epicurious.com. This recipe generates compliments and oohs and ahs 100% of the time. Great additions would be bacon, pulled pork, or roasted chicken.

Ingredients:

Topping

2 Tbsp. unsalted butter

2 Tbsp. extra-virgin olive oil

2 cups panko

2 large garlic cloves, finely chopped

2 oz. finely grated Parmesan (about ½ cup)

½ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt

Macaroni and sauce

2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more

1 lb. dried elbow macaroni

½ cup (1 stick) unsalted butter, plus more for baking dish

6 Tbsp. all-purpose flour

4 cups whole milk

¾ cup heavy cream

½ tsp. ground white pepper

1½ Tbsp. mustard powder

1 1/2 Tbsp garlic powder

1 1/2 Tbsp onion powder

14 oz. (ish, a little short of a pound) coarsely grated extra-sharp cheddar cheese (about 6 cups)

4-6oz (ish) Gruyere cheese

2 oz. grated Parmesan (about ½ cup)

Preparation:

Topping

Step 1

Melt 2 Tbsp. unsalted butter In a large skillet on the stovetop over medium heat. Add 2 Tbsp. extra-virgin olive oil, stirring, until butter foam subsides. Add 2 cups panko and 2 large garlic cloves, finely chopped; cook, stirring, until crumbs are golden brown, 4–6 minutes. Be careful not to let the crumbs burn. It seems like they are browning slowly, and then all of sudden you’ve over cooked them or burnt the garlic.Transfer crumbs to a medium bowl and allow to cool. Stir in 2 oz. finely grated Parmesan (about ½ cup) and ½ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt, and set aside.

Macaroni and sauce

Step 2

Bring a large pot of salted water, covered, to a boil over high heat. Add 1 lb. dried elbow macaroni and cook, uncovered, until just al dente (avoid overcooking). Drain par-cooked macaroni and set aside (do not rinse).

Step 3

Place rack in middle of oven; preheat oven to 400°F. Grease a 13×9” baking dish with unsalted butter.

Step 4

Melt ½ cup (1 stick) unsalted butter in a large wide pot over medium-low heat. Sprinkle 6 Tbsp. all-purpose flour over butter, whisking to incorporate and make a roux. Cook, stirring constantly with a whisk, until roux is light golden. This may take some time – don’t rush it. Making a roux is an art form and one that is undercooked will result in a cheese sauce (bechamel if you’re fancy) that has a grainy texture. Gradually pour in 4 cups whole milk and ¾ cup heavy cream, whisking constantly to incorporate and make a béchamel sauce. Raise heat to medium-high and bring sauce to a low boil, whisking constantly. Reduce to a simmer, whisking occasionally, and cook until béchamel sauce is thick and coats the back of a spoon, about 3 minutes more.

Step 5

Add 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, ½ tsp. ground white pepper, and 1½ Tbsp. mustard powder, 1.5 tbsp garlic powder and 1.5 tbsp onion powder. Add your cheeses in three batches, whisking until each addition is melted before adding more. Remove from heat.

Step 6

Add drained macaroni to pot with cheese sauce and stir well to coat. Transfer macaroni mixture to prepared baking dish and place on a rimmed baking sheet. Sprinkle panko topping evenly over macaroni and bake until golden and bubbling, 18–22 minutes. Let baked mac and cheese cool 15 minutes before serving.