📝 About This Recipe
This decadent Dairy (Milchig) specialty elevates the classic comfort food to a gourmet experience, adhering strictly to kosher standards while maximizing flavor. Featuring a trio of melt-worthy cheeses and a silky béchamel base, this dish achieves a perfect balance between a creamy interior and a golden, buttery crust. Whether served as a festive Shabbat lunch side or a cozy weeknight main, this recipe represents the pinnacle of home-style kosher dairy cooking.
🥗 Ingredients
The Pasta
- 1 pound Large Elbow Macaroni (or cavatappi for better sauce grip)
- 2 tablespoons Kosher Salt (for the pasta water)
The Mornay Sauce
- 1/2 cup Unsalted Butter (certified kosher)
- 1/2 cup All-Purpose Flour
- 4 cups Whole Milk (warmed slightly)
- 1/2 cup Heavy Cream (for extra richness)
- 3 cups Sharp Cheddar Cheese (shredded, ensure kosher certification)
- 1 cup Gouda or Havarti Cheese (shredded for silkiness)
- 1/2 cup Parmesan Cheese (finely grated)
- 1 teaspoon Dijon Mustard (to brighten the flavor)
- 1/2 teaspoon Smoked Paprika
- 1/8 teaspoon Ground Nutmeg (the secret ingredient for béchamel)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Topping
- 1 cup Panko Breadcrumbs
- 2 tablespoons Unsalted Butter (melted)
- 1 tablespoon Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with butter.
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2
Bring a large pot of water to a rolling boil. Add the 2 tablespoons of kosher salt—the water should taste like the sea to properly season the pasta.
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3
Cook the macaroni for 2 minutes less than the package instructions for 'al dente'. The pasta will finish cooking in the oven, so it should still have a firm bite.
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4
Drain the pasta and set aside. Do not rinse; the starch on the surface helps the sauce cling to the noodles.
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5
In a large heavy-bottomed saucepan or Dutch oven, melt the 1/2 cup of butter over medium heat until foaming.
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6
Whisk in the flour and cook for 2-3 minutes, stirring constantly. You are looking for a light blonde roux that smells slightly nutty but hasn't browned.
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7
Slowly drizzle in the warm milk and heavy cream one cup at a time, whisking vigorously after each addition to prevent lumps from forming.
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8
Continue simmering the sauce over medium-low heat for about 5-8 minutes until it is thick enough to coat the back of a spoon.
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9
Remove the pan from the heat. Stir in the Dijon mustard, smoked paprika, nutmeg, and black pepper.
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10
Gradually add 2 cups of the Cheddar, the Gouda, and the Parmesan. Stir gently until the cheese is completely melted and the sauce is velvety smooth.
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11
Fold the cooked macaroni into the cheese sauce until every tube is thoroughly coated.
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12
Pour half of the mixture into the prepared baking dish. Sprinkle with the remaining 1 cup of Cheddar cheese, then top with the remaining pasta mixture.
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13
In a small bowl, toss the panko breadcrumbs with the 2 tablespoons of melted butter and parsley. Sprinkle evenly over the top of the dish.
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14
Bake for 25-30 minutes until the sauce is bubbly at the edges and the breadcrumbs are a deep golden brown.
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15
Let the dish rest for 5-10 minutes before serving. This allows the sauce to set slightly so it isn't too runny when plated.
💡 Chef's Tips
Always grate your own cheese from blocks; pre-shredded kosher cheese often contains potato starch or cellulose that prevents it from melting smoothly. If the sauce seems too thick before adding the pasta, whisk in a splash more milk to reach your desired consistency. For a bit of a kick, add a pinch of cayenne pepper or a dash of kosher hot sauce to the roux. To make ahead, prepare the dish up to the baking step, cover tightly, and refrigerate; add 10 minutes to the baking time when cooking from cold. Ensure all dairy products are 'Cholov Yisroel' if your specific level of kosher observance requires it.
🍽️ Serving Suggestions
Serve alongside a crisp green salad with a bright lemon vinaigrette to cut through the richness. Pairs beautifully with roasted broccoli or garlic-sauteed green beans. For a complete Milchig meal, serve with a side of cream of tomato soup. A chilled glass of Chardonnay or a sparkling apple cider complements the sharp cheddar perfectly. Top with sliced jalapeños or sun-dried tomatoes before baking for an adult twist.