Classic Macaroni & Cheese

For many of us, this is the epitome of comfort food. Classic macaroni and cheese relies on a full-flavored Cheddar. You don’t have to buy expensive aged Cheddar, but do make sure the cheese is sharp. The dish will taste best if you assemble it ahead of baking time so the pasta can soak up the sauce, but sprinkle the crumb topping on just before baking. This recipe calls for a 9 x 13-inch baking dish, but it’s also nice to use individual ramekins. For many of us, this is the epitome of comfort food. Classic macaroni and cheese relies on a full-flavored Cheddar. You don’t have to buy expensive aged Cheddar, but do make sure the cheese is sharp. The dish will taste best if you assemble it ahead of baking time so the pasta can soak up the sauce, but sprinkle the crumb topping on just before baking. This recipe calls for a 9 x 13-inch baking dish, but it’s also nice to use individual ramekins.

If you’d like to take the classic and jazz it up some, use the Macaroni & Cheese Recipe Maker to create your own ultimate macaroni & cheese recipe with all your favorite ingredients.

subheading: For the casserole:

Kosher salt

1 lb. elbow macaroni

12 Tbs. unsalted butter

6 Tbs. all-purpose flour

½ medium onion, thinly

1 bay leaf

1 sprig fresh thyme

9 black peppercorns

4-½ cups milk

1 tsp. freshly ground black pepper

Pinch nutmeg

6 cups (1 lb.) finely shredded sharp Cheddar

subheading: For the topping:

1-¼ cups coarse breadcrumbs

2 Tbs. unsalted butter, melted

Directions at finecooking.com

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