The BEST Mac N Cheese

 Ok so this is one of the best homey yet sophisticated mac n cheese's I've ever made. You could even call this adult mac n cheese! This recipe is from Joshua Weissman's 3 ways to make Mac N Cheese video


Ingredients:

Breadcrumb Topping - 

3/4 cup (58 grams) Panko Breadcrumbs

1 Tbsp (9 grams) Za'atar

2 tsp (3 grams) Fresh Thyme, finely chopped

4 Tbsp (56 grams) Melted Unsalted Butter

Pasta Portion -

3 cups (250 g) Cheddar

3 cups (250 g) Gruyère

1 pound Macaroni- I used Conchiglie (and the shells had cheese bombs when you bite into them. So if that's something you would like...)

1/3 cup (73 grams) Unsalted Butter

1/3 cup (50 grams) All-purpose Flour

3 cups (720 ml) Whole Milk


Directions

For the bread crumb topping, mix together in a medium sized bowl the breadcrumbs, Za'atar, thyme. The mix in the 4 tablespoons of butter. Then season it with salt and pepper to your liking.

Now for the pasta portion! Mix together all of the Cheddar and Gruyère. Then in a large pot boil one pound of macaroni , boil JUST before al dente (slightly under done) and drain all of the water. 

In a big pot melt in your 1/3cup (73 grams) of butter in medium heat. Whisk in a 1/3 (50 grams) of flour, cook for 45 seconds and then pour in the 3 cups of milk (720 ml). Whisk that till it has thickened and pour in only 4 cups of the (2 cups each) cheese, whisk till completely smooth and add your pasta back in.  

Preheat your oven to 350 F, 175 C

Now take a 9x13 dish (4-5 quarts) and pour in half of your pasta mixture and then sprinkle on the rest of the remaining cheese.  Then pour the rest of the pasta mixture over the cheese. Sprinkle all over with the bread crumb topping and put in the oven for 25-30 minutes or until brown and bubbly!

Let that cool for at least ten minutes and then enjoy your masterpiece!

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