68 Days of Gourmet: Day 9
I don’t even know where to start. I don’t want to gush so much that you think I’m crazy but this macaroni and cheese recipe is pretty life changing as far as mac and cheese recipes go. If you think you’ve already found the perfect recipe you still have to try this one. I found it in The Gourmet Cookbook. They had me at, “this is arguably the best macaroni and cheese on the planet.”
Macaroni and cheese is one of my favorite comfort food dinners. I just serve it with a green salad and call it a meal. (Who needs meat anyway when you can just eat more mac and cheese!?) The method in this recipe is pretty basic for mac and cheese: make a roux, stir in milk, cream and cheese, mix in macaroni, sprinkle on topping and bake. The results are a creamy, cheesy mac and cheese with a crunchy topping – heaven!
I’m already planning the next time that I’ll make this…and that will be this weekend. My sister-in-law just brought home a new baby and I know they will love this mac and cheese. This recipe makes a full 11 x 17 pan so it’s perfect for leftovers or entertaining.
Please try this and let me know how it compares to other mac and cheese recipes! This has definitely been one of the highlight recipes of 68 Days of Gourmet so far and I know I’ll be making this for years to come.
Macaroni and Cheese
(Recipe source The Gourmet Cookbook)
Printable Recipe: Macaroni and Cheese
Ingredients:
FOR TOPPING
1/4 stick (2 tablespoons) unsalted butter, melted
2 cups panko or coarse dry breadcrumbs
1 cup grated extra-sharp cheddar cheese
FOR CHEESE SAUCE AND MACARONI
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/2 teaspoon red pepper flakes
2 3/4 cup whole milk
3/4 cup heavy cream
4 cups grated extra-sharp cheddar cheese (about 1 pound)
2 teaspoons Dijon mustard
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
3/4 pound elbow macaroni
Directions:
Preheat oven to 400 degrees. Grease an 11 x 17 pan with butter or cooking spray.
FOR THE TOPPING
Mix together panko, butter and cheese in a medium bowl. Set aside.
FOR THE SAUCE
Melt butter in a heavy pot over low heat. Whisk in flour and red pepper flakes and cook, whisking constantly, for about 3 minutes to make a roux. Whisk in milk in a slow steady stream. Increase heat and bring to a boil, whisking constantly. Simmer for another 3 minutes, stirring frequently until mixture is thickened a bit. Stir in cream, cheese, mustard, salt and pepper until cheese is melted. Remove from heat and set aside.
COOK THE MACARONI AND ASSEMBLE THE DISH
Cook macaroni according to package directions, making sure to add plenty of the salt to the cooking water. (At least 1 tablespoon for every 4 quarts.) Undercook macaroni about 3-4 minutes so that it still has quite a bite to it. This ensures the pasta won’t get mushy when cooking. Reserve 1 cup pasta water and then drain noodles.
Stir together macaroni, reserved cooking water and sauce in a large bowl or in your sauce pot if it’s big enough. Transfer to prepared baking dish, mixture will be loose.
Sprinkle topping evenly over mixture and bake for about 25-35 minutes. Top should be golden and bubbling.
Yield: 8 main course servings or 12-14 side dish servings
OK I’m going to have to try this one! I thought I had my favorite mac & cheese recipe down, but after your review I’ll give it a try!
the mac and cheese sounds soooooo good!
That looks like Heaven!
oh wow. you know how I love my carbs. This looks divine!
That mac & cheese looks beautiful!
I love mac & cheese! This looks very similar to one of my favorites! I’ll have to try this one!
I found your blog from one of your posts on theknot yesterday and was so intrigued by this mac and cheese recipe (by far one of my favorite meals) that I decided to make it last night. It was outstanding!!! I added some ham steak to it (the fiance is whiny when there isn’t meat incorporated into dinner…) and it was absolutely fantastic. The topping was so crunchy and delicious–great find!
I’ll have to keep following Bakin’ and Eggs
[...] to spend another fun weekend in Birmingham with no obligations. My only plans are to whip up this wonderful looking mac and cheese (I’ve been dying to try a good homemade mac and cheese and [...]
looks so good – but sound like it makes a LOT!
[...] mushrooms from the Filet Mignon with Mushroom Sauce and a lot of heavy cream from the best ever Macaroni and Cheese, I decided to try out the Chicken Fricassee recipe in The Gourmet Cookbook. We really love creamy [...]
Just made this for the iron bowl. Delicious! I think we’ll make it for SEC next weekend too. Thanks for sharing.
I have made homemade mac and cheese three times and each time the sauce felt sort of grainy. Does that happen at all with this recipe? I am definitely going to try this recipe next time!
Stephanie – I have not had any problems with this recipe being grainy, I know what you’re talking about though. I think it has to do with the extra pasta water you add in before baking. It’s definitely creamy.
OK good! I’ll try it out. What type of cheese did you use? As in – was it higher quality cheese or just a common brand?
Thanks!
I made this last night when we were snowed in and it was awesome! I didn’t have any cream, so I just used all whole milk. Our daughter wasn’t into the topping, but we thought this mac and cheese was amazing!
[...] Macaroni and Cheese I made this macaroni and cheese for 68 Days of Gourmet and it is now my favorite mac and cheese recipe. After all my gushing, I had lots of friends and family members make this for Thanksgiving and Christmas. It’s a must try! [...]
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[...] http://bakinandeggs.com/2009/11/19/68-days-of-gourmet-macaroni-and-cheese/ [...]