If you're looking for a low-fat mac & cheese recipe, look elsewhere. In my opinion, there is no such thing as a good low-fat mac & cheese. Go hard or go home! If you're not scared of the words "butter", "heavy cream", "whole milk", or "7 cups of cheese", then proceed! I promise you won't regret it. This will be the best mac & cheese you've ever had in your life. I will post my pic as soon as I make this again. The one above really doesn't do it justice...
Ingredients:
- Kosher salt
- Vegetable oil
- 1 pound elbow macaroni or cavatappi
- 3 cups whole milk
- 1 cup heavy cream
- 8 tablespoons (1 stick) unsalted butter, divided
- 1/2 cup all-purpose flour
- 1 cup Gruyere, shredded
- 6 cups extra-sharp Cheddar, shredded
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg
- 1 teaspoon dry mustard
Directions:
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small-medium saucepan, but don't boil it.
This is the point where you have to have two hot pots going at once. The first time you make it, it can feel like a juggling act. So, if you're apprehensive or a beginner, have a second set of hands around.
Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth.
Off the heat, add the Gruyere, Cheddar/American mix, add about 2 teaspoons of salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Taste to see if you need more salt or pepper. Pour into a 3-quart baking dish.
Cover with remaining 2 cups of Cheddar/American mix. Bake for 30 to 35 minutes, or until the sauce is bubbly and the cheese is browned on the top.
Let it sit for about 5 minutes to set.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small-medium saucepan, but don't boil it.
This is the point where you have to have two hot pots going at once. The first time you make it, it can feel like a juggling act. So, if you're apprehensive or a beginner, have a second set of hands around.
Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth.
Off the heat, add the Gruyere, Cheddar/American mix, add about 2 teaspoons of salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Taste to see if you need more salt or pepper. Pour into a 3-quart baking dish.
Cover with remaining 2 cups of Cheddar/American mix. Bake for 30 to 35 minutes, or until the sauce is bubbly and the cheese is browned on the top.
Let it sit for about 5 minutes to set.
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