I really don’t know anyone who doesn’t like Mac ‘n Cheese and wonder if I want to. Two of my favorite ingredients: pasta and cheese. Its a “win win” scenario. There are a million variations and combinations, but the fun part is coming up with your own blend that suits your taste. Do you like it super creamy, southern baked style, or maybe throw in a little lobster in to make more high brow?
This Macaroni and Cheese recipe is a classic blend of 5 cheeses using a béchamel sauce as a base. Why five? Even though Mac ’n Cheese may seem like a simple dish, it’s anything but basic. The pasta itself has little flavor and the right blend of cheese’s and seasoning will make this the man ’n cheese of your dreams. My simple rule is this: one mild cheese like Monterey Jack or mild cheddar, something smoky and bold like a Smoked Gouda or any smoked cheese, a sharp cheese like Parmesan or Asiago, and a nice aged cheese that kind of in the middle like an aged Gouda. I also picked these to specifically make a white version. Somehow it’s seems more grown up to me.
My favorite pasta to use is Callentani. I love how its weightiness hold up through he baking and it holds more of all that cheesy goodness. I know you will love this one.
Classic Mac 'n Cheese
- May 4, 2018
- 10-12 Servings
- 1 hr 15 min
- Print this
Ingredients
- 1lb Callentani pasta
- 1 cup parmesan cheese grated (save 1/2 cup for top)
- 1 cup monterey jack cheese
- 1 cup sharp cheddar cheese
- 1 cup smoked gouda
- 1 cup aged gouda
- FOR THE BECHAMEL
- 1/2 grated onion
- 1 garlic clove crushed
- 3 1/2 cups heavy cream
- 1/4 cup butter
- 1/4 flour
- 1 bunch Italian parsley
- 2 tbsps ground mustard
- 1 sprig of thyme
- 1 tsp dried oregano
- 1 pinch ground nutmeg
- Salt and pepper to taste
Directions
- Step 1
- Preheat oven to 400 degrees.
- Step 2
- Boil pasta in very salty water until al dente (partially cooked). Drain and set aside.
- Step 3
- In a medium pot melt butter and add grated onion. cook for about 2 min. Then whisk in flour sprinkling a little bit at time making a roux. Cook for about 5 min until thickened.
- Step 4
- Slowly add in the heavy cream, then crushed garlic, herbs and spices.
- Step 5
- Let simmer until liquid thickens.
- Step 6
- Now prepare a bowl with a medium mesh strainer big enough to hold the béchamel sauce. Pour the sauce in the strainer, the return sauce back to pot. Taste for salt and pepper if needed.
- Step 7
- Add in the cheese one handful at a time whisking in between.
- Step 8
- Transfer drained pasta to a baking dish. Pour béchamel over pasta and stir in well. Spread over remaining parmesan cheese.
- Step 9
- Bake for 45 min or until a beautiful brown crust appears on top.
- Step 10
- Try to wait until it cools to eat.
