the best mac n cheese recipe in the world

The best mac n cheese recipe in the world free#

No surprise, probably: Its in the cheeseor, more accurately, cheeses. Theres one element, though, that will make or break a from-scratch version. If the top of your mac and cheese doesn’t brown as much as you’d like, stick it under the broiler for a minute just before serving. There are as many ways to make mac and cheese as there are opinions on homemade versus boxed (our take: theres a time and a place for both). Don’t bother toasting it first - simply toss breadcrumbs (either fresh or Panko) with some melted butter and scatter over the cheesy pasta before baking. Always top with something crunchy: Yes, we all love mac and cheese for its creaminess, but you’ll be thankful for some crunch to break up all that richness.I like to reserve a bit to sprinkle on top with the breadcrumbs before popping it in the oven. Fontina is always a good option, because it’s an excellent melter. If your recipe only calls for one, swap out half for another cheese you like. Use a blend of cheeses: I find the best mac and cheeses are made with at least two kinds of cheese, which makes for a creamier and more interesting sauce.This technique, used in Ina’s recipe, will help the bechamél sauce thicken more quickly. Warm your milk before adding it to the roux: After creating a roux with butter and flour, slowly stream in warm milk instead of adding it in cold (you can either warm the milk in a liquid measuring cup in the microwave or in a small pot on the stove).Stir in the salt, pepper, and mustard powder.

The best mac n cheese recipe in the world free#

And speaking of noodles, feel free to get creative: I actually find shells and cavatappi to be much more interesting than elbows. Reduce to a simmer, whisking occasionally, and cook until the béchamel sauce is thick and coats the back of a spoon, about 4-5 minutes.

As a general rule of thumb, elbow noodles take about five minutes to cook to al dente. Don’t bother adding oil to the water, and definitely don’t rinse your noodles after you drain them, which will wash off the starchiness that helps the cheese sauce cling to the pasta. This will season the pasta from the very first step, adding flavor to the final dish.

Generously salt your pasta’s cooking water: Whether your recipe calls for it or not, go ahead and add at least one tablespoon of kosher salt to the pot of boiling water.