📝 About This Recipe
This recipe elevates the humble American classic into a luxurious, ultra-creamy masterpiece that harkens back to the golden era of comfort food. By utilizing a triple-cheese blend and a classic French Mornay sauce base, we achieve a silky texture that coats every curve of the pasta without ever becoming grainy. It is the definitive soul-warming dish, balancing sharp tang, nutty depth, and a buttery finish that appeals to children and gourmets alike.
🥗 Ingredients
The Pasta Base
- 1 pound elbow macaroni (dried, high-quality semolina pasta)
- 2 tablespoons kosher salt (for the pasta water)
The Roux and Sauce
- 4 tablespoons unsalted butter (high-quality European style preferred)
- 1/4 cup all-purpose flour
- 3 cups whole milk (at room temperature to prevent clumping)
- 1/2 cup heavy cream (for added richness)
The Cheese Trinity
- 8 ounces sharp cheddar cheese (freshly grated from a block)
- 4 ounces gruyere cheese (freshly grated for nuttiness and meltability)
- 2 ounces pecorino romano (finely grated for a salty, sharp kick)
Seasonings and Aromatics
- 1 teaspoon dry mustard powder (cuts through the richness of the fats)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika (for a hint of depth and color)
- 1 pinch cayenne pepper (optional, for subtle warmth)
- 1/2 teaspoon black pepper (freshly cracked)
👨🍳 Instructions
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1
Bring a large pot of water to a rolling boil and add the 2 tablespoons of kosher salt. It should taste like the sea.
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2
Add the macaroni and cook for 1-2 minutes less than the package directions specify for 'al dente'. The pasta will finish cooking in the cheese sauce later.
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3
While the pasta cooks, grate all your cheeses by hand. Avoid pre-shredded bags as they contain potato starch which prevents a smooth melt.
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4
Drain the pasta, but do not rinse it. Set it aside briefly while you prepare the sauce.
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5
In a large, heavy-bottomed saucepan or Dutch oven, melt the butter over medium heat until it begins to foam.
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6
Whisk in the flour to create a roux. Cook for 2 minutes, whisking constantly, until the mixture smells slightly nutty and is a pale golden color.
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7
Slowly drizzle in the room temperature milk and heavy cream, whisking vigorously to ensure no lumps form. This is the base of your Béchamel.
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8
Continue to cook the sauce over medium heat, whisking frequently, for about 5-7 minutes until it is thick enough to coat the back of a spoon.
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9
Reduce the heat to low. Stir in the dry mustard, garlic powder, smoked paprika, cayenne, and black pepper.
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10
Add the grated cheeses one handful at a time, whisking gently until each batch is fully melted before adding the next. Do not let the sauce boil once the cheese is added.
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11
Taste the sauce. Add salt only if necessary, as the cheeses and pasta water are already salty.
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12
Fold the cooked macaroni into the cheese sauce. Stir gently until every tube is filled and coated with the golden sauce.
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13
Let the macaroni sit for 2-3 minutes off the heat; this allows the pasta to absorb some sauce and the texture to set perfectly.
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14
Serve immediately in warm bowls, garnished with an extra pinch of paprika or fresh parsley if desired.
💡 Chef's Tips
Always grate your own cheese from a block; pre-shredded cheese is coated in anti-clumping agents that result in a grainy sauce. Warm your milk slightly or keep it at room temperature before adding to the roux to prevent the sauce from breaking. Don't overcook the pasta in the water; 'al dente' is crucial because the hot sauce will continue to soften the noodles. If the sauce becomes too thick, add a splash of milk or reserved pasta water to loosen it back to a creamy consistency. For a crispy variation, transfer the finished mac to a baking dish, top with buttered panko breadcrumbs, and broil for 2-3 minutes.
🍽️ Serving Suggestions
Serve alongside a crisp green salad with a sharp vinaigrette to balance the richness of the cheese. Pair with a glass of buttery Chardonnay or a dry sparkling cider for a sophisticated touch. Add a side of roasted broccoli or sautéed garlicky kale for a pop of color and nutrition. A few slices of slow-cooked smoky brisket or pulled pork make this a hearty full meal. For a spicy kick, serve with a side of pickled jalapeños or a drizzle of sriracha.