Feb 28, 2007

Macaroni and Cheese

Credit: Christopher Hirsheimer

SERVES 6

This grown-up version of a childhood favorite is a great way to satisfy that deep-seated yearning for melted cheese.

8 tbsp. butter
6 tbsp. flour
1⁄2 tsp. cayenne pepper
Salt and freshly ground white pepper
3 3⁄4 cups hot milk
4 cups grated cheddar
1 lb. short macaroni, cooked
1⁄2 cup heavy cream
1⁄2 cup fresh bread crumbs

1. Preheat oven to 350°. Melt 6 tbsp. butter in a medium stainless-steel saucepan over low heat. Add flour and cook, stirring constantly, for about 4 minutes (flour mixture must foam as it cooks, or sauce will taste of raw flour). Stir in cayenne and season to taste with salt and pepper. Whisk in hot milk, 1/2 cup at a time, and cook, stirring, until sauce thickens. Reduce heat to low and stir in 2 cups of cheese. Cook, stirring, until cheese melts, about 2 minutes.

2. Combine pasta and sauce in a large bowl, and season with salt. Sprinkle 1/2 cup cheese over the bottom of a buttered 8" × 11" baking dish. Place one-third of the pasta in the baking dish, top with 1/2 cup of cheese, then repeat, layering pasta and cheese, ending with cheese, making three layers in all.

3. Pour cream over assembled macaroni and cheese. Melt remaining butter in a skillet. Add bread crumbs, coat with melted butter, and sprinkle over macaroni and cheese. Bake until crust is golden, about 30 minutes. Allow to rest for 15 minutes before serving.

This article was first published in Saveur in Issue #18

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Ratings & Reviews (12)

by White palace on 2008-01-26

this is really an amazing recipe. (my variant: a thin layer of prociutto in the middle!)

by deanna_salgado on 2008-03-02

great for kids and adults!

by amoretignis on 2008-03-03

i have been trying to find the perfect mac & cheese recipe for years now and i have finally found it! this recipe is divine. it's ooey, gooey and the bread crumbs are a perfect topper. thank you, saveur, for the perfect mac & cheese recipe!

my variant: fontina cheese, bacon and roasted garlic in between the layers of macaroni and sauce. i infused the milk with a bay leaf and a couple of cloves of garlic.

by muffycooks on 2008-03-18

this is the best mac & cheese. i've made it numerous times, with no changes to the original recipe! in fact, it's been requested for easter dinner!

by stelbo on 2008-03-24

dreamy cheesy goodness!

by pgheats on 2008-11-04

this is the end of my quest for the perfect mac and cheese. it's rare to find a baked mac and cheese that is so wonderfully creamy contrasted with a nice crunch of the topping.

i love you, saveur!

by ohblindman on 2008-12-28

One of my favorite things to bring to a party or dinner. Try this variation: Use two cups of blue cheese in the cheese sauce. Add fresh grated nutmeg. Then use an additional 4 cups of medium cheddar in the layers.

by pgheats on 2009-03-07

I have to remember to hold back some on the cayenne--it's a little too spicy for my tastes.

by kikisf on 2009-03-21

cheddar melts oily. i prefer gruyere with a little swiss and a little cheddar for sharpness. the layering step is unnecessary. melt all of the cheese in the white sauce.

by jenniferhaig on 2011-11-22

this is fantastic. I used panko instead of breadcrumbs. Also, you can do day before. assemble and don't do step 3 (do not bake). the day you cook it, take it out and let it sit at room temp a few hours, then pour the cream and put the breadcrumbs on and bake. It is fantastic. It will look like the cream is just going to sit on top, but it cooks in wonderfully. Be sure to cook your noodles more al dente than usual. I also used Cavatappi, since it is a heartier pasta than macaroni. I also did a mix of swiss and white cheddar with only a cup of sharp cheddar.

by rnelson on 2012-04-24

DYNAMITE. **You can actually make this slightly healthy and it still tastes fantastic: I make it with two pounds whole wheat elbow macaroni and ALL love.

by JHARRIMAN07 on 2013-02-27

So rich, creamy, and gooey cheesiness - this is the ultimate macaroni & cheese recipe! However, it is super rich and serves better as a side dish than a main. (At least for our palates!) In that case, you could probably serve 10 or 12.

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