Macaroni and Cheese
From the kitchen of Laura Nyhuis
INGREDIENTS
4 tbsp unsalted butter, divided
¾ cup Panko breadcrumbs
¼ oz Parmesan, finely grated (about ¼ cup)
2 tsp fresh thyme leaves
1 tsp kosher salt, divided, plus more
8 oz cavatappi or other short curly pasta
2½ cups whole milk
½ small onion, grated
1 garlic clove, finely grated
2 tbsp all-purpose flour
4 oz Fontina cheese, grated (about 1 cup)
4 oz Gruyère, grated (about 1 cup)
4 oz sharp white cheddar, grated (about 1 cup)
½ tsp English mustard powder (like Colman’s)
Pinch of cayenne pepper
¾ cup Panko breadcrumbs
¼ oz Parmesan, finely grated (about ¼ cup)
2 tsp fresh thyme leaves
1 tsp kosher salt, divided, plus more
8 oz cavatappi or other short curly pasta
2½ cups whole milk
½ small onion, grated
1 garlic clove, finely grated
2 tbsp all-purpose flour
4 oz Fontina cheese, grated (about 1 cup)
4 oz Gruyère, grated (about 1 cup)
4 oz sharp white cheddar, grated (about 1 cup)
½ tsp English mustard powder (like Colman’s)
Pinch of cayenne pepper
DIRECTIONS
- Preheat oven to 350°. Melt 2 Tbsp. butter in a medium skillet over medium heat. Add panko and cook, stirring, until crumbs are golden brown, 6–8 minutes (make sure to get them toasty brown; they won’t darken much during baking).
- Transfer to a small bowl and toss with Parmesan, thyme leaves, and ¼ tsp. salt.
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente (the noodles will continue to cook in the cheese sauce, so take them out a minute or two before you think they’re actually done).
- Drain pasta; let cool while you make the sauce.
- Bring milk to a bare simmer in a small saucepan; keep warm. Melt remaining 2 Tbsp. butter in a medium saucepan over medium-high.
- Add onion and garlic and cook, stirring, until onions are fragrant and beginning to soften, about 2 minutes.
- Sprinkle flour over and cook, stirring constantly, until mixture starts to stick to bottom of saucepan, about 1 minute.
- Add warm milk in a few additions, whisking to combine after each addition.
- Bring béchamel sauce to a boil, then reduce heat and simmer, stirring, until sauce is thickened and doesn’t feel grainy when a little bit is rubbed between your fingers, 6–8 minutes (cooking the flour thoroughly at this stage ensures a creamy sauce).
- Add Fontina, Gruyère, cheddar, mustard powder, cayenne, and ¾ tsp. salt and stir until cheeses are melted and sauce is smooth.
- Remove from heat and mix in pasta; transfer to a 2-qt. baking dish.
- Bake 10 minutes. Top with Parmesan breadcrumbs and bake until sauce is bubbling around the edges, 8–10 minutes longer. Let cool in pan 15 minutes before serving.