Ultimate Mac and Cheese

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Ultimate Mac and Cheese

 

2-1/2 cups (9 oz.) dry pasta

2-1/2 cups whole milk

1 slice onion

1 bay leaf

10 whole black peppercorns

4 TB unsalted butter

1/4 cup all purpose flour

Salt and ground black pepper

2-1/2 cups (8 oz.) sharp Cheddar cheese, grated

1 cup (3 oz.) fontina cheese, grated

1 cup (3 oz.) Emmenthal, Gruyère or similar Swiss-type cheese, grated

1/2 cup fresh bread crumbs

 

1. Preheat the oven to 350° F. Generously butter a 2-quart baking dish.

 

2. Bring a large pot of salted water to a boil. Stir in the pasta and boil

until it is about half cooked,

tender on the surface with a distinct bite still in the center, about 5

minutes. Drain well, rinse with

cold water and set aside, tossing from time to time as it cools to avoid

sticking.

 

3. Put the milk in a small sauce pan with the onion slice, bay leaf and

peppercorns. Bring just to a

low boil over medium heat, then take the pan from the heat and let sit to

infuse for 10 to 15 minutes.

If skipping the aromatics, simply warm the milk.

 

4. Melt the butter in a large saucepan over medium heat. Whisk in the flour

and cook, whisking

constantly, until it foams up and has a very slight toasty smell (it should

not brown), 1 to 2 minutes.

Strain the warm milk into the pan and whisk to blend. Continue to cook the

sauce, whisking often,

until it thickens, about 5 minutes. Turn off the heat and gradually whisk in

the cheeses until fully

melted. Season the sauce to taste with salt and pepper, then add the pasta

and stir to fully coat all

the pasta with the cheese sauce.

 

5. Pour the mixture into the prepared dish and sprinkle the bread crumbs

evenly over. Set the dish on

the oven rack and lay a piece of foil on the rack below to catch any drips.

Bake until the macaroni and

cheese is bubbling hot and the top is nicely browned, about 40 minutes. Let

sit for about 15 minutes before

serving.

 

Makes: 6 servings.

 

Recipe from: Cynthia Nims, food and travel writer based in Seattle. She is

the co-author,

most recently, of “Rover's Cookbook.â€