Is there anything more comforting on a chilly, gloomy day than a nice warm plate of Mac and Cheese? I certainly don’t think so. There are many variations to Mac and Cheese and so many ways to play it up. Like it spicy? Add some sriraccha. Like a more earthy flavor? Add some truffle oil or finely grated truffles. I like a classic, smooth Mac and Cheese. I have been working on this recipe for some time, so let me know what you think!
Here is my recipe:
2 cups pasta
1 egg, at room temperature
2 cups milk
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon white pepper
2 1/2 cups freshly grated cheese, I used sharp cheddar and Beecher’s Flagship
1 cup panko bread crumbs
2 tablespoons melted butter
1. Preheat oven to 350 degrees.
2. Melt butter in large pan and whisk in butter to make a roux. This will create the base of the cheese sauce. Stir for a few minutes, until mixture is smooth and flour flavor has cooked off.
3. Cook pasta in salted water until al dente.
4. Add milk, salt, pepper and nutmeg to the roux. Temper in the egg. It is very important that your egg is at room temperature and that you whisk quickly. You do not want scrambled eggs in here! At this point, this sauce resembles a bechamel; the classic French white sauce.
5. Mix in the grated cheese until smooth.
6. Drain pasta and add into cheese sauce. Pour into ramekin.
7. Toss panko bread crumbs in melted butter. Sprinkle over the top of your delicious cheesy noodles.
8. Bake for 10-15 minutes. Then place until broiler for 1-2 minutes until panko is golden browned.
9. Enjoy 🙂