Skip to content

🍝 Macaroni & Cheese

Macaroni & Cheese

⏲ Total Time
43 minutes

🧂 Ingredients

  • 🥛 6 cups whole milk
  • 🧅 1 onion pique
  • 🧈 1 stick unsalted butter
  • 🌾 113 g all-purpose flour
  • 🌰 0.25 tsp nutmeg
  • 🧀 113 g Parmigiano-Reggiano
  • 🧀 113 g extra-sharp cheddar
  • 🧀 113 g Gruyere
  • 🧂 2 tsp salt
  • 🧂 0.5 tsp pepper
  • 🍄 2 oz truffle oil (optional)
  • 🍝 1.5 lb elbow macaroni
  • 🍞 0.5 cup breadcrumbs

🍳 Cookware

  • 1 saucepan
  • 1 casserole dish

📝 Instructions

Step 1

Preheat oven to 375°F.

Step 2

Flavor the whole milk using an onion pique.

Step 3

Prepare béchamel sauce: melt 1 stick unsalted butter in saucepan and stir in all-purpose flour. Cook roux, stirring for 3 minutes, then whisk in whole milk and nutmeg. Bring to a boil, whisking constantly, then simmer for 10 to 15 minutes.

Step 4

Stir in Parmigiano-Reggiano, grated extra-sharp cheddar, Gruyere, 2 tsp salt, and ½ tsp pepper until smooth. Make sure the cheese is melted and add the truffle oil (optional). Blend with an immersion blender, if desired. Remove from heat and keep covered.

Step 5

Cook elbow macaroni until al dente. Reserve 1 cup pasta water.

Step 6

Mix together cooked pasta, sauce, and water. Transfer to a casserole dish and sprinkle breadcrumbs and Parmigiano-Reggiano over the top. Bake for 20 to 25 minutes.

🔗 Source

Comments