Macaroni and Cheese

Serves 1
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Directions

  1. 1Melt butter in a pot over medium heat.
  2. 2Add flour to the melted butter and whisk to combine, cooking for about a minute to create a roux.
  3. 3Slowly stream in milk while whisking to create a béchamel sauce.
  4. 4Season the béchamel with salt and pepper, and optionally with aromatics like smoked paprika, garlic powder, onion powder, nutmeg, chili powder, Dijon mustard, or mustard powder.
  5. 5Grate your chosen cheeses.
  6. 6Add the grated cheeses to the béchamel sauce off heat and mix, leaving some pockets of unmelted cheese.
  7. 7Cook the pasta of your choice.
  8. 8Drain the cooked pasta.
  9. 9Add the drained pasta to the cheese sauce and mix well.
  10. 10Pour the mac and cheese mixture into a baking dish.
  11. 11Top with your choice of toppings, such as garlic breadcrumbs or shredded cheese.
  12. 12Bake in the oven until the sides are bubbling and the center is hot.
  13. 13Serve the classic mac and cheese.
  14. 14For variation #1, caramelize sliced shallots in a pan until jammy.
  15. 15Add the caramelized shallots to the béchamel and cheese sauce and mix.
  16. 16Add cooked pasta to the shallot and cheese sauce mixture and mix.
  17. 17Pour the shallot mac and cheese into a baking dish.
  18. 18Top with crispy fried onions or crispy shallots.
  19. 19Bake the shallot mac and cheese.
  20. 20For variation #2, cook the pasta of your choice.
  21. 21Add minced garlic and gochujang to the béchamel base.
  22. 22Season with a splash of soy sauce instead of mustard and salt.
  23. 23Add your choice of cheeses that pair well with gochujang.
  24. 24Drain the cooked pasta.
  25. 25Add the drained pasta to the gochujang cheese sauce and mix.
  26. 26Pour the gochujang mac and cheese into a baking dish.
  27. 27Top with breadcrumbs with Korean pepper flakes.
  28. 28Bake the gochujang mac and cheese.
  29. 29Serve the gochujang mac and cheese with thinly sliced green onions.

Ingredients

  • 3 Tbsp butter
  • 3 Tbsp flour
  • 4 cups milk
  • smoked paprika
  • garlic powder
  • onion powder
  • nutmeg
  • chili powder
  • Dijon mustard
  • mustard powder
  • salt
  • pepper
  • sharp cheddar cheese
  • manchego cheese
  • asiago cheese
  • provolone cheese
  • gouda cheese
  • smoked gouda cheese
  • ricotta cheese
  • mozzarella cheese
  • brie cheese
  • gruyere cheese
  • fontina cheese
  • taleggio cheese
  • camembert cheese
  • American cheese
  • pasta
  • garlic bread crumbs
  • shredded cheese
  • caramelized leek
  • onion
  • shallot
  • crispy fried onions
  • crispy shallots
  • minced garlic
  • 1 Tbsp gochujang
  • soy sauce
  • scallions
  • Korean pepper flakes

Equipment

potwhiskgraterbaking dishovenspatulacolandermetal bowl

Tips

  • To make a roux, use equal parts fat and flour, e.g., 3 Tbsp butter and 3 Tbsp flour.
  • 3 Tbsp of flour can thicken up to 4 cups of milk for the béchamel.
  • Add aromatics like smoked paprika, garlic powder, onion powder, nutmeg, or chili powder to your béchamel to infuse flavor into the mac and cheese.
  • For a depth of flavor without tainting the cheese taste, season with Dijon mustard or mustard powder, in addition to salt and pepper.
  • Choose your cheeses wisely, ensuring a mix of sharp, creamy, and funky cheeses for a balanced flavor profile.
  • To prevent a cheesy sauce from breaking or getting oily, add an emulsifying cheese like American cheese.
  • Add cheese off heat to prevent a gritty cheese sauce.
  • Mix your cheese into the sauce but not all the way, creating pockets of cheesy goodness that will melt when baked.
  • Choose pasta shapes that have a good mouthfeel and hold cheese sauce well, such as medium shells, large elbows, or cavatappi.