(1/4 cup) of all-purpose flour and continue to whisk over low heat for 3 minutes-the butter and flour should gently bubble and froth without coloring.
(4 Tbs.) unsalted butter in a heavy-duty 3- to 4-quart saucepan. Avoid blue cheese, though, which tends to take over the dish’s flavor, and mozzarella, which can become stringy. Make the cheese sauceīase cheeses provide both body and flavor to the sauce, while one optional accent cheese kicks the flavor up a notch. of finely grated Parmigiano-Reggiano or pecorino, if you like.
Put the 2 cups of coarse, fresh breadcrumbs (lightly toasted) in a medium bowl and drizzle the butter over the crumbs. If using it, stir the garlic into 1-1/2 oz. One small clove of garlic, mashed or pressed into a paste is optional. Store-bought panko (Japanese breadcrumbs) is a good substitute, but don’t use fine, dry crumbs-they’ll make a flat, sandy topping. Position a rack in the center of the oven and heat the oven to 350✯.Ĭoarse, fresh breadcrumbs are the foundation for the mac and cheese’s irresistible crispy topping. With this Create-Your-Own recipe you can create a very classic version with just pasta, cheese sauce and crumbs, or you can dress it up with vegetables, spices, even lobster! Master Macaroni and Cheese Recipe I’ve always been a fan of classic macaroni and cheese with Gruyère, fontina, Parmigiano, and a good pinch of cayenne, but with so many options to make it interesting, why not experiment?Baked Macaroni and Cheese is creamy, crunchy, undeniably addictive and easy to customize to your taste: just choose your favorite cheeses, add-ins, and pasta shape, then sprinkle on a crunchy breadcrumb topping and bake. You can make the sauce with almost any aged cheese, and you can add your favorite herbs, spices,vegetables, and cured meats (or lobster!). Macaroni somehow earned the title, but any short pasta that cradles the cheesy sauce will work. Not only is macaroni and cheese delicious and comforting, but it’s also amazingly flexible. Who wouldn’t, when that vegetable is tossed with pasta, swaddled in a rich cheese sauce, and sprinkled with garlicky breadcrumbs? Ask any mom: Even veggie-averse kids will enthusiastically eat just about any vegetable when it’s baked inside homemade macaroni and cheese.
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