When it comes to making the ideal mac and cheese, you could say it’s all in the cheese. Or cheeses, because a mac and cheese with just one kind of cheese is going to be dull and disappointing. You need at least three (in my opinion) to make something worthwhile, four would be better, and five, well, five creates a mac ‘n cheese with a unique depth and richness all its own.
Technically what I made was 4 cheese, since I used a cheddar/Gruyere blend (and if you have a Trader Joe’s near you, I highly recommend using 6 ounces of their Mélange cheese in this recipe in place of the 3 ounces of cheddar and 3 ounces of Gruyere).
But who’s counting. The important part is this mac is not want for cheese.
Some cheeses were chosen specifically for flavor (Pecorino), others for texture and creaminess (American), and some (like the Camembert) serve double duty. With a dash of paprika and cayenne pepper, this is unlike any macaroni and cheese you’ve ever had (except maybe in your dreams, and please tell me I’m not alone and y’all dream about mac ‘n cheese too?)
Also unlike other baked mac and cheeses where you transfer the cheese and pasta to a separate dish for baking, this one is cooked and baked in the same skillet. That’s one less messy dish for you to wash (or, in my case, for Taylor to wash), and one less obstacle getting in the way between you and a delicious skillet of homemade macaroni and cheese.
This recipe works in both 9 and 12 inch skillets (what you see pictured is a 12-inch). Although 10-inch would probably be perfect. If you use a 9-inch, just stir carefully, especially when you fold in the pasta, so you don’t lose any noodles down the side of the stove.
There are multiple points where you may think you f&@*!ed up, where your sauce looks chunky and grainy and downright disgusting. When you add the flour to the butter. When you add the milk to the roux. When you add the cheeses to the warm milk. When you think all hope is lost and the chunks will never go away…
Just.
Keep.
Whisking.
It’ll all smooth out in the end, I promise.
Like most mac and cheeses, it is best served immediately. As it sits the cheese sauce will begin to separate, and while it’s no less delicious, the texture isn’t nearly as appetizing. Aside from using an entire block of that artificial cheese-that-shall-not-be-named, I haven’t found any way around this (other than, you know, eating it all immediately).
I will not call this the best macaroni and cheese, probably because it’s one of those recipes (much like brownies) that I continues to evolve each and every time I make it.
It is, however, the best macaroni and cheese I’ve made, so far.
Let us know what you think!
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