Good, Better, and Best Mac n Cheese
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GOOD Mac and Cheese
▪3-4 quarts water
▪10g (2t) salt
▪225g (1/2 pound) small elbow macaroni
▪250g (1 cup) milk
▪150g (6 slices) American cheese
▪150g (1 1/2 cups) shredded cheese (e.g., mild cheddar)
▪50-75g (1/4-1/3 cup) additional milk, if needed
▪2-3g (1/2 teaspoon) salt
Instructions:
1. Bring 3-4 quarts of water to a boil in a large pot. Add salt.
2. Add macaroni and cook according to package instructions, but extend the cooking time by 30-60 seconds to ensure the pasta is tender.
3. Drain pasta, reserving a small amount of the pasta water (about 5-10%).
4. Return the drained pasta to the pot and place it over low heat.
5. Add milk to the pot and bring it to a quick boil.
6. Fold the cheeses into the milky pasta until fully melted.
7. If the mac and cheese looks too thick, add an additional 50-75g (1/4-1/3 cup) of milk and stir until the desired consistency is reached.
8. Season with salt to taste.
BETTER Mac and Cheese
▪750g (3 1/4c) water
▪225g (1c) evaporated milk
▪salt
▪225g (1 1/2c) large elbow macaroni
▪50g (3 1/2T) butter
▪125g (1 1/2c) extra sharp cheddar cheese, grated
▪10g (1 1/2T) cornstarch
▪25-30g (4 1/2T) aged Parmesan cheese, grated
▪5 slices American cheese
Instructions:
1. In a large saucepan, combine water, evaporated milk, and salt. Bring to a boil.
2. Add large elbow macaroni to the saucepan. Stir and cook for 9-10 minutes, covered, until the pasta is tender.
3. While the pasta cooks, grate the sharp cheddar cheese and toss with the cornstarch. Grate Parmesan on the feather side of a grater
4. Once the pasta is tender, reduce the heat to low and add butter to the saucepan. Stir until melted.
5. Add all of the cheeses, including the slices of american to the pasta. Stir until all the cheeses are fully melted and the sauce is smooth and silky.
6. Taste and season with salt, if needed. Garnish with additional grated sharp cheddar.
BEST Mac and Cheese
▪225g (1/2lb) large shell pasta
▪30g (2T) unsalted butter
▪20g (2 1/2T) all-purpose flour
▪400g (1 2/3c) milk, preferably whole
▪75g (2/3c) Gruyère cheese, grated
▪75g (2/3c) Taleggio cheese, rind removed, cubed
▪50g (1/2c) Parmesan cheese, grated
▪75g (1/2c) mascarpone cheese
▪5g (1t) salt
▪1-2g (1/2t) black pepper
▪Pinch of grated nutmeg
▪1/2 cup panko breadcrumbs, toasted
▪Optional: olive oil or truffle oil for drizzling
Instructions:
1. In a large pot, bring salted water to a boil. Add pasta and cook per package instructions. Drain and set aside.
2. In a separate saucepan, melt butter over medium heat. Add flour and whisk continuously to form a roux. Cook for 20-30 seconds to remove the raw flour taste.
3. Gradually add milk to the roux, whisking constantly to avoid lumps. Bring the mixture to a bare simmer until it thickens into a béchamel sauce.
4. Reduce the heat to low and add Gruyère cheese, taleggio, Parmesan, & salt. Whisk until the cheeses are fully melted and the sauce is smooth.
5. Add mascarpone to the sauce and whisk until incorporated, creating a creamy, silky texture.
6. Season with a pinch of grated nutmeg and black pepper.
7. If you need to hold the sauce while the pasta finishes cooking, cover and keep over very low heat.
8. Combine the cooked shell pasta with the cheese sauce in the saucepan, stirring until the pasta is evenly coated with the sauce.
9. Serve topped with fried breadcrumbs, additional grated Parmesan and Gruyère, and a sprinkle of black pepper. Optionally, drizzle with olive oil or truffle oil for an extra layer of flavor.
