If comfort food is what you’re after, nothing beats a generous helping of creamy, gooey mac and cheese. This recipe is the yummiest version—and the only one you’ll ever need.
HANDS-ON TIME 25 minutes
TOTAL TIME 1 hour
MAKES 8 servings
INGREDIENTS
MACARONI AND CHEESE:
3 cups elbow macaroni (about 450 g)
3 tbsp butter
3 cloves garlic, minced
1 tsp chopped fresh thyme
⅓ cup all-purpose flour
4 cups milk
2 tbsp Dijon mustard
¼ tsp grated nutmeg
¼ tsp each salt and pepper
pinch cayenne pepper
1½ cups shredded Gruyère cheese
1½ cups shredded extra-old Cheddar cheese
TOPPING:
½ cup panko bread crumbs
¼ cup grated Parmesan cheese
1 tbsp butter, dice
DIRECTIONS
MACARONI AND CHEESE: In large saucepan of boiling salted water, cook pasta according to package instructions until al dente. Drain; set aside.
While pasta is cooking, in separate large saucepan, melt butter over medium heat; cook garlic and thyme, stirring occasionally, until fragrant, about 2 minutes.
Whisk in flour; cook, whisking constantly, for 2 minutes. Pour in milk in slow steady stream, whisking constantly until smooth; cook, whisking often, until thickened, about 7 minutes.
Whisk in mustard, nutmeg, salt, pepper and cayenne pepper. Stir in Gruyère and Cheddar until smooth; stir in pasta. Scrape into greased 12-cup (3 L) casserole dish.
TOPPING: In bowl, combine panko with Parmesan; using fingers, rub in butter until mixture resembles coarse sand. Sprinkle over pasta mixture.
Bake in 400°F (200°C) oven until sauce is bubbly and topping is golden, about 25 minutes. Let stand for 10 minutes before serving.
NUTRITIONAL INFORMATION, PER SERVING: about 479 cal, 23 g pro, 24 g total fat (14 g sat. fat), 43 g carb, 2 g fibre, 72 mg chol, 576 mg sodium, 262 mg potassium. % RDI: 51% calcium, 15% iron, 25% vit A, 2% vit C, 45% folate.
TIP FROM THE TEST KITCHEN
The sauce might seem a little runny at first, but it will thicken beautifully when baked with the starchy macaroni.
