Classic Mac & Cheese

Recipe: Classic Mac & Cheese

Classic Mac & Cheese

Our Go-To Version of an American Icon
  • Dill Pickle Arancini with creamy inside close up
  • Dill Pickle Arancini plated with the Cajun Remoulade
One of the beautiful elements of mac & cheese is its versatility. You can dress it up, you can dress it down, you can deconstruct it, and you can utilize any number of cheese combos. But the mac & cheese to measure all others against is the classic version done right. And that’s exactly what this one is.
Dill Pickle Arancini on a plate with Cajun RemouladeDill Pickle Arancini close upDill Pickle Arancini dipped into Cajun Remoulade
We use a mixture of four different cheeses, a fine balance of spices, and just the right ratio of breadcrumbs to create a nice crunch on the top. Because this is a classic version, it also provides an excellent base to riff of when you’re feeling like experimenting with some other ingredients.

Classic Mac & Cheese
Our Go-To Version of an American Icon
  • Prep Time : 20 min.
  • Cook Time : 40 min.
  • Total Time : 60 min.
  • Serves 6-8

Ingredients

  • 1 lb elbow macaroni
  • 1 qt milk
  • 8 oz cheddar, grated
  • 8 oz Taleggio, rind removed & cubed
  • 6 oz Fontina Val D'Aosta
  • 6 oz Murray's Estate Gouda
  • 2 oz cheddar, finely grated
  • 8 tbsp butter
  • 1/2 cup all-purpose flour
  • 1/2 tsp nutmeg
  • 1/4 tsp cayenne
  • 1 cup panko breadcrumbs
  • 1 lemon, zested
  • 2 sprigs fresh thyme, minced
  • 3 tbsp butter
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • 1/2 onion, skin removed
  • 2 1/2 cloves garlic, grated

Directions

  1. Grate all cheeses and combine. Pre-heat your oven to 350°F.
  2. Cut a slit into the halved onion and place a bay leaf in the slit. Stick the 2 cloves of garlic into the onion. Start making the mornay sauce by placing the milk in a saucepan over medium-low heat and adding the onion.
  3. In a separate saucepan, melt the butter and add ½ clove grated garlic. Slowly add the flour, whisking to combine, and cook for 2 minutes. Ladle in the warm milk, whisking constantly, until combined and smooth.
  4. Add the nutmeg, black pepper, and cayenne pepper. Add 5 ounces cheddar, 5 ounces Taleggio, 3 ounces Fontina, and 3 ounces Gouda.
  5. In a separate pan, bring water to a boil and add salt. Add the macaroni and cook until tender. Strain the macaroni and place in a bowl. Add the remaining grated cheeses and toss to combine.
  6. Pour the mornay sauce over the macaroni and toss to combine. In a small sauté pan, melt 3 tablespoons butter and add the panko breadcrumbs, thyme and lemon zest. Place the combined macaroni & cheese into a shallow baking dish and top with the breadcrumbs.
  7. Bake in a 350°F oven for 20 minutes and serve immediately.

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