Best-Ever Macaroni and Cheese
Directions
- 1Preheat oven to 350°F. Prepare pasta according to package directions for al dente.
- 2Melt butter in a large saucepan over medium heat. Add grated onion, dry mustard, salt, pepper, nutmeg, and cayenne pepper; cook, stirring, 30 seconds.
- 3Add flour and cook, stirring, until golden, about 2 minutes.
- 4Gradually whisk in milk and cream. Bring to a boil, whisking occasionally.
- 5Reduce heat to medium-low; simmer, whisking, until slightly thickened, about 5 minutes.
- 6Stir in Worcestershire sauce.
- 7Remove from heat; stir in ¾ cup each of shredded Cheddar cheeses until melted.
- 8Stir in pasta and diced cheeses; pour into a lightly greased 13- x 9-inch baking dish.
- 9Bake on a rimmed baking sheet in the preheated oven until bubbly and golden, about 30 minutes.
- 10Remove from oven; increase oven temperature to broil.
- 11Sprinkle with reserved shredded cheeses; broil 6 inches from heat until cheeses are melted and golden, about 2 minutes.
- 12Remove from oven; cool slightly on a wire rack, about 15 minutes.
Ingredients
- 16 ounces large elbow macaroni, large shells, or cavatappi pasta
- 6 tablespoons salted butter
- 1 third cup grated yellow onion
- 2 teaspoons dry mustard
- 1 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 0.125 teaspoon freshly grated nutmeg
- 0.125 teaspoon cayenne pepper
- 6 tablespoons all-purpose flour
- 3.5 cups milk
- 1.75 cups heavy cream
- 2 teaspoons Worcestershire sauce
- 4 ounces extra-sharp yellow Cheddar cheese, shredded
- 4 ounces extra-sharp yellow Cheddar cheese, diced
- 4 ounces sharp white Cheddar cheese, shredded
- 4 ounces sharp white Cheddar cheese, diced
Equipment
gratersaucepanwhiskbaking dish
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