Mac and Cheese – The Creamiest, Dreamiest Comfort Food Ever!

• 1 lb macaroni or other pasta (I used medium shells pasta) - please see note
• ½ cup flour
• 1 stick butter (8 TBSP)
• 5 ½ cups milk
• 4 ½ cups sharp white cheddar cheese, grated
• 2 cups Gruyere cheese, grated
• ¼ tsp nutmeg
• ¼ tsp cayenne pepper, optional
• ¼ tsp freshly ground black pepper
• 2 tsp kosher salt (half as much if using fine table salt)
• 6 slices white bread, toasted, crusts removed, cubed into 1/4-1/2 inch pieces

Instructions

1. 1

   Preheat the oven to 375°F (190°C). Position the racks in the upper third of the oven. Butter a 9x13 inch (23x33cm) casserole dish.

2. 2

   Bring a large pot of salted water to a boil and cook the macaroni 2–3 minutes less than the package instructions. Transfer to a colander and rinse under cold running water to stop the cooking process. Drain the macaroni well. Warm the milk, but do not let it boil; set aside. Place 3 cups (450g) cheddar cheese and 1½ cups (150g) Gruyère cheese in a large bowl. Set a fine mesh sieve over the bowl. Once you make the béchamel sauce, you will strain it into the cheese mixture.

3. 3

   Melt 2 tablespoons (28g) butter. Pour over the bread and toss. Set aside.

4. 4

   Meanwhile, melt the remaining 6 tablespoons (85g) of butter over medium-high heat in a saucepan. When the butter starts to foam and bubble, add the flour, whisking constantly—you are making a roux. Cook it for about 1 minute to cook off the raw taste, stirring constantly; do not let your roux get dark! This next step is the most important and will make or break your mac and cheese. Add a little bit of milk in a steady stream. If you add too much too quickly, your sauce may separate and not be able to be saved. Your sauce must get very thick; as it gets thick, your job is to work out all the lumps and dissolve all the flour pockets into a thick but very smooth sauce. At that point, add a bit more milk, whisking constantly. After all the lumps are gone, continue adding the rest of the milk in a steady stream while whisking; after you have added all the milk, your sauce will thin out. Allow the sauce to simmer, whisking constantly, until the mixture bubbles and becomes thick. You have now made béchamel sauce!

5. 5

   Remove from heat and strain into the bowl with the cheese. Add nutmeg, cayenne (if using), salt, and pepper to taste and stir. Add your macaroni and ensure the mixture is well combined. Pour it into the prepared dish. Top with the remaining 1½ cups (225g) cheddar cheese and ½ cup (50g) Gruyère cheese. Top with breadcrumbs. Bake in the preheated oven for 30 minutes until the sauce is bubbling and the top is browned. If not browned and crisp enough, broil for a couple of minutes, watching closely with the oven door open to avoid burning. Enjoy!