Macaroni and cheese is possibly the world’s best comfort food. If your only encounter with it has been by way of a box, then this recipe could change your life and anyone else you serve a meal. Using a blend of three cheeses and topped with a delectable sourdough bread sauce, it’s a treat all will enjoy.
FOR THE TOPPING
2 slices good white bread, preferably sourdough, crusts removed, cut into ¼- to ½-inch pieces (variation: substitute 2 cups Panko bread crumbs)
1 cup sharp cheddar cheese, grated
3 TB Parmesan cheese, grated
1 tsp dried parsley or basil
2 TB butter, melted
FOR MAC AND CHEESE
1 cup elbow macaroni
6 tbsb butter
3 TB all-purpose flour
2 cups 2-percent milk
½ cup heavy cream
2 tsp ground mustard
2 tsp Worcestershire sauce
¼ tsp ground nutmeg
¾ tsp sea salt
½ tsp ground black pepper
2 cups sharp cheddar cheese (white, yellow or both), grated
½ cup Fontina cheese, grated
½ cup Parmesan cheese, grated
Fill a large saucepan with water, salt it and bring to a boil. Add macaroni and cook for 2 minutes less than directed on package. Drain in a colander.
MAKE THE TOPPING
Preheat the oven to 375ºF. Butter six 1-cup oven-proof baking dishes (or one 2-quart baking dish); set aside. Place the bread, cheddar, Parmesan and parsley in a medium bowl. Pour in 2 tablespoons melted butter and toss. Set aside.
MAKE THE SAUCE
Melt butter in a large saucepan over medium heat. When butter bubbles, add the flour. Cook, whisking for one minute. Continue whisking, slowly pouring in milk and cream. Whisk until the mixture is thick and bubbly, and coats the back of a spoon. Remove pan from heat. Stir in remaining ingredients until smooth.
Stir cooked macaroni into the cheese sauce. Spoon mixture into prepared dishes. Sprinkle topping evenly over macaroni. Bake until golden and bubbling, 15 to 20 minutes.
This article was originally published in the April 2023 issue.
