This is just a plain, but insanely tasty mac and cheese recipe. Nothing fancy, but there are three types of cheese in it. Pick whatever three fromages you want, but definitely use a cheddar as the big cheese. Over the years, I’ve used a variety of cow-milk cheeses, especially when there’s a hodge-podge of it in the chill chest. The key is to start with a butter and a.p. flour roux cooked to a golden blonde. Whole milk added to the roux forms a béchamel like sauce, which is further indulged by heavy cream and a pound and a half of shredded cheeses. Your favorite cooked noodles, like elbow macaroni or shells, can be used. A generous topping of Panko bread crumbs gives a nice crunchy contrast to all of the cheesy lusciousness. This Mac & Cheese is definitely better the day after! (If you’re curious about Mac & Cheese’s origins, check out this British Food History site.)
Mac & Cheese
Whole milk, heavy cream and three shredded cheeses create a luscious sauce with cooked macaroni or shells. Just good comfort food by itself or served as a side.
- Total Time: About 30-45 Minutes
- Yield: 6 to 8 Servings 1x
Ingredients
1 pound elbow macaroni, shells or your favorite pasta type
6 T. unsalted butter
6 T. all-purpose flour
3 c. cold whole milk
1 c. heavy cream
1 pound (16 oz.) cheddar cheese, shredded*
8 oz. cheese, shredded–choose two types of cheese like Havarti, Butterkäse, Romano, Asiago or your favorites*
1 T. ground black pepper
Salt to taste
2 c. Panko bread crumbs
Chopped fresh parsley for garnish, if desired
Instructions
Preheat oven to 325 degrees F. Spray a 9 x 13-inch baking pan with nonstick cooking spray or butter. Set aside.
Cook pasta according to package directions. Drain and set aside.
In a large saucepan over medium heat, melt butter. Whisk in flour to make a paste (roux). Continue to whisk constantly for about 2 minutes until flour/butter mixture turns a golden blonde color. Add whole milk and whisk constantly until smooth. Reduce temperature to medium-low and continue to cook until thick and bubbly. Whisk occasionally. Add heavy cream, three cheeses, black pepper and salt to taste. Cook and stir until all cheese has been fully melted.
Add cooked pasta to cheese mixture. Stir until evenly combined. Pour pasta and cheese into prepared baking pan. Top with Panko crumbs. Bake for 15 minutes and until cheese is bubbly and Panko is golden brown. Garnish with fresh parsley if desired. Serve immediately.
Notes
*If you do not want to use three types of cheese, or don’t have them on hand, substitute with about 12-13 cups of whatever cheddar-based blend you have. Mexican-blend cheese is tasty.
IMNPB
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