Pairs well with Perfect Mac and Cheese
Show only recipes from United States
Perfect Mac and Cheese
83.1K views • 11d ago
3.5K
186
4.2% engagement
A creamy, cheesy, and comforting mac and cheese made with a melty cheese sauce using three types of cheese and a crunchy garlic breadcrumb topping without baking.
00:25:00 total
Serves 4
medium
Sides / Appetizer
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- cheddar cheese - 150 grams (block, shredded)
- Gouda cheese - 150 grams (block, rind removed, shredded)
- Parmesan cheese - 50 grams (freshly grated)
- elbow macaroni pasta - 250 grams (uncooked)
- salt - 1 tablespoon for pasta water, plus to taste (for pasta water and seasoning)
- butter - 4 tablespoons total (for breadcrumb topping and sauce)
- garlic cloves - 2 cloves (minced, divided between topping and sauce)
- panko breadcrumbs - 100 grams (for crunchy topping)
- black pepper - to taste (freshly ground, for seasoning)
- paprika - 1/2 teaspoon (for breadcrumb topping)
- cayenne pepper - 1/4 teaspoon (for breadcrumb topping)
- onion - 1 small (finely chopped)
- milk - 500 ml (whole milk, base for sauce)
- heavy cream - 100 ml (for sauce finishing)
- sodium citrate - 1 teaspoon (emulsifier for creamy cheese sauce)
Instructions
- Prep the Cheese: Remove the rind from the Gouda and shred it along with the cheddar cheese using a flat grater. Grate the Parmesan cheese and set aside.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente, stirring occasionally to prevent sticking. Drain using a spider or colander, reserving some pasta water if desired. Do not rinse.
- Make the Crunchy Topping: In a pan over medium heat, melt butter and add minced garlic. When fragrant, add panko breadcrumbs, salt, black pepper, paprika, and cayenne pepper. Stir and toast until golden brown. Remove from heat and spread on a tray to cool.
- Prepare the Cheese Sauce: In a pan over medium heat, melt butter and add chopped onions with a pinch of salt. Cook until translucent. Add minced garlic and cook briefly. Pour in milk and bring to a light simmer. Stir in sodium citrate until dissolved. Gradually whisk in shredded cheddar, Gouda, and Parmesan cheese in small amounts to melt smoothly. Use a stick blender to blend in heavy cream and remaining butter for a smooth, creamy sauce. Adjust thickness with milk if needed.
- Assemble the Mac and Cheese: Lower heat to avoid scorching the sauce. Stir cooked pasta into the cheese sauce, ensuring it is well coated and heated through. Transfer to a serving dish and sprinkle the prepared crunchy breadcrumb topping evenly over the top.
- Serve: Serve immediately to enjoy the creamy sauce and crunchy topping without drying out the dish.
