We call for white pepper since it’s a little more earthy than black pepper, and won’t mar the look of the sauce, but feel free to use the latter if that’s what you have on hand. What’s important is that you grate it yourself instead of buying pre-shredded cheeses, which often contain anti-clumping agents that keep them from melting properly.įor really creamy homemade mac and cheese, you have to start by making a béchamel: Whisk milk and cream into a mixture of melted butter and flour in a large pot on the stovetop, then add in the cheese bit by bit. However, you should feel free to sub in pretty much any cheese you like: Swap some or all of the cheddar for Gouda or Gruyère to give your version a more robust flavor or use something milder (like mozzarella or Fontina) if you prefer your comfort food more plain. Over the course of our testing, we found that the best mac mixes extra-sharp cheddar cheese with Parmesan. Bake until heated through and just bubbling, about 25 minutes. Let rest for 10 minutes before serving.This easy baked macaroni and cheese recipe is the result of combining our favorite elements from several top-rated mac and cheese recipes in our archives. Sprinkle the remaining Cheddar evenly over the pasta, then scatter the toasted breadcrumbs on top. Spread the pasta mixture in the prepared dish. Melt the remaining 1 tablespoon butter in a small bowl in the microwave. Brush a 9-by-13-inch glass or ceramic baking dish with the melted butter. Stir in the pasta, adding the reserved pasta water as needed to make a creamy sauce. Stir in the fontina, Gruyere and all but 1 1/2 cups of the Cheddar until fully melted. Whisk in the milk and cook, whisking occasionally, until the sauce begins to boil and thicken, about 7 minutes, then remove from heat. Cook, whisking constantly, until smooth and slightly golden, about 2 minutes. Whisk in the flour, mustard powder and cayenne. Melt 4 tablespoons of the butter in a large saucepan over medium heat. Add the breadcrumbs and cook, stirring, until toasted, 5 to 10 minutes. Remove from the heat and season with salt and pepper. Melt 3 tablespoons of the butter in a large skillet over medium heat.
Meanwhile, remove the crusts from the bread and cut into 1-inch cubes. Pulse in the food processor until the bread breaks into bean-sized pieces.
Reserve 1 cup pasta cooking water, then drain the pasta and rinse under cold water. Add the pasta and cook until just slightly softened, about 6 minutes.
Bring a large pot of salted water to a boil over high heat.
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