Classic Mac & Cheese

One of the beautiful elements of mac & cheese is its versatility. You can dress it up, you can dress it down, you can deconstruct it, and you can utilize any number of cheese combos. But the mac & cheese to measure all others against is the classic version done right. And that’s exactly what this one is. We use a mixture of four different cheeses, a fine balance of spices, and just the right ratio of breadcrumbs to create a nice crunch on the top. Because this is a classic version, it also provides an excellent base to riff of when you’re feeling like experimenting with some other ingredients. We hope you enjoy!

Featuring

prep time
20minutes
assembly time
40minutes
Serves
8people

preparation & ingredients

1 lb elbow macaroni

1/2 cup all-purpose flour

1/4 tsp cayenne

1 lemon, zested

3 tbsp butter

1 bay leaf

2 1/2 cloves garlic (grated)

1 qt milk

1/2 tsp nutmeg

1 cup panko breadcrumbs

2 sprigs fresh thyme (minced)

1/2 tsp black pepper

1/2 onions (skin removed)

8 tbsp butter

6 oz Murray's Estate Gouda

8 oz cheddar (grated)

6 oz Fontina Val D'Aosta

2 oz cheddar (finely grated)

8 oz Taleggio (rind removed & cubed)

Grate all cheeses and combine. Pre-heat your oven to 350°F.

Cut a slit into the halved onion and place a bay leaf in the slit. Stick the 2 cloves of garlic into the onion. Start making the mornay sauce by placing the milk in a saucepan over medium-low heat and adding the onion.

In a separate saucepan, melt the butter and add ½ clove grated garlic. Slowly add the flour, whisking to combine, and cook for 2 minutes. Ladle in the warm milk, whisking constantly, until combined and smooth.

Add the nutmeg, black pepper, and cayenne pepper. Add 5 ounces cheddar, 5 ounces Taleggio, 3 ounces Fontina, and 3 ounces Gouda.

In a separate pan, bring water to a boil and add salt. Add the macaroni and cook until tender. Strain the macaroni and place in a bowl. Add the remaining grated cheeses and toss to combine.

Pour the mornay sauce over the macaroni and toss to combine. In a small sauté pan, melt 3 tablespoons butter and add the panko breadcrumbs, thyme and lemon zest. Place the combined macaroni & cheese into a shallow baking dish and top with the breadcrumbs.

Bake in a 350°F oven for 20 minutes and serve immediately.