In this recipe, I include Parmigiano Reggiano, Manchego, and extra sharp white cheddar cheese. Grating the cheese yourself is vital for the best Mac n cheese possible, avoiding the preservatives found in pre-shredded options. Premium ingredients like these cheeses, slow-dried pasta, and organic milk significantly enhance the flavor. The result is a thick, crispy breadcrumb crust on top and creamy, cheesy pasta shells underneath.
Ingredients:
For the Macaroni
•1 lb pasta shells (slow dried)
•1 cup pasta water (reserve)
For the Sauce:
•1 stick salted butter
•6 tablespoons all-purpose flour
•1/2 tsp paprika
•2 tsp freshly cracked black pepper
•1 tsp garlic powder
•5 cups whole milk (organic)
•4 cups coarsely grated extra-sharp Cheddar cheese
•2 cups grated Manchego cheese
•½ cup grated Parmigiano cheese
For the Topping:
•½ stick salted butter
•2 cups panko bread crumbs
•1.5 cups extra-sharp white Cheddar, coarsely grated
•½ cup Parmigiano cheese, finely grated
Instructions:
Make the Macaroni
1. Preheat the oven to 400°F with rack in the middle.
2. Cook pasta in boiling water until al dente.
3. Reserve 1 cup cooking water, then drain.
Make the Sauce
1. Melt butter in a saucepan over medium-low heat; stir in flour and seasonings
2. Cook for 3 minutes, then whisk in milk.
3. Bring to a boil, then simmer for 3 minutes, stirring occasionally.
4. Add cheeses; stir until smooth.
5. Remove from heat and add cooked pasta and pasta water; stir until well combined
Bake:
1. Melt butter and mix with panko and topping cheeses until well combined
2. Sprinkle the topping evenly over macaroni.
3. Bake for 20-25 minutes or until golden and bubbling.
20 servings
