Many are the recipes for classic, basic Mac ‘n Cheese. The idea is to emulate the easy boxed “dinner” experience in taste and visual appeal. Once you’ve mastered it, you can then experiment with basic elements (cheeses) and add-ins.
Ingredients
- •Kosher salt, as needed
- •1 pound) large elbow macaroni, large shells, fuselli, or cavatappi
- •79. ml (⅓ cup) finely chopped white onion
- •85 grams (6 tablespoons) salted butter
- •10 ml (2 teaspoons) dry mustard
- •Freshly ground black pepper, to taste
- •Pinch (⅛ teaspoon) freshly grated nutmeg
- •Pinch (⅛ teaspoon) cayenne pepper
- •47 grams (6 tablespoons) all-purpose flour
- •828 ml (3 ½ cups) whole milk
- •414 ml (1 ¾ cups) heavy cream
- •10 ml (2 teaspoons) Worcestershire sauce
- •340 grams (12 ounces/2 ½ cups) shredded extra-sharp Cheddar cheese
- •113 grams (4 ounces/1 cup) grated Pecorino Romano
Preparation
Preheat oven to 177°C (350°F)*. In plenty of well-salted boiling water cook the pasta of choice until al dente. Drain and set aside.
In a pan large enough to hold all of the ingredients sauté the onion in butter until softened. Stir in the dry mustard, cayenne, nutmeg, and salt and pepper to taste. Add flour, and cook, stirring, until pale golden. Slowly whisk in milk and cream. Bring to a boil, whisking occasionally. Reduce heat to a simmer, add Worcestershire, whisking until slightly thickened.
Remove from heat; stir in about three-quarters of the cheddar and half the Romano cheese until melted. Stir in pasta; pour into a lightly greased 33×23 cm (13- x 9-inch/3-quart) baking dish. Top with remaining grated cheeses. Adjust seasonings to taste. (You can make ahead up to this point. Cool, cover and refrigerate. Bring to room temperature before proceeding.)
Bake on a rimmed baking sheet until bubbly and golden, 30 minutes. Remove from oven; cool slightly on a wire rack, about 15 minutes.
*Preheat the oven only if needed. This recipe can be partially made up to a day ahead of time, brought to room temperature, and finished by topping with cheese and baking.