Mac and Cheese Recipe

The secret to this baked macaroni and cheese is the combination of sharp cheddar and nutty Gruyère rather than relying on cheddar alone. The cheddar brings the familiar tang and color, while the Gruyère melts into a smoother, slightly more savory sauce. With one cup of elbow macaroni, this recipe makes a particularly generous, cheese-forward bake for eight servings. It takes about 15 minutes to prepare and 30 minutes in the oven, so it is manageable for a weeknight but still special enough for Sunday dinner. The sauce begins with a butter-and-flour roux, and the full cup of flour gives it enough body to support all that cheese without turning watery in the baking dish. Whisk the three cups of milk in gradually, taking your time after each addition so the mixture stays smooth. Stir in the two tablespoons of mustard powder before adding the cheese; it does not make the finished dish taste sharply mustardy, but it keeps the cheddar and Gruyère from tasting flat. Cook the elbow macaroni just until barely tender, since it will continue softening as it absorbs the sauce in the oven. The most useful trick is to stop cooking the white sauce as soon as it is thick enough to coat a spoon, then take it off the heat before stirring in the cheese. High heat can make cheddar greasy or give Gruyère a grainy texture, especially when the sauce is already thick. Fold the macaroni through while the sauce is still loose enough to coat every curve, then spread it into the baking dish and cover the top with breadcrumbs made from a loaf. The crumbs toast into a substantial, crunchy lid that contrasts with the soft, creamy pasta underneath. If your loaf is very fresh, dry the crumbs briefly in a skillet or low oven first so they brown instead of steaming. Serve this hot, after giving it five to ten minutes to settle so the portions hold together. It is excellent alongside a crisp green salad, roasted broccoli, or garlicky green beans, which bring some freshness to the rich cheese sauce. For a heartier American-style dinner, pair it with roasted chicken, meatloaf, or glazed ham. Leftovers reheat best covered, with a splash of milk stirred in or drizzled around the edges before warming; the sauce loosens back up while the breadcrumb topping can be re-crisped under the broiler.