I know it’s extra prep time, but hand-grated cheese melts so much easier into the sauce. Whatever cheese you use, it’s best to grate it yourself. For more cheese suggestions see our notes below. Cheddar cheese: Whenever we make macaroni and cheese, we reach for sharp white cheddar cheese.That said, salted butter will work if that is all that you have. We like to use unsalted butter for this and then adjust salt to taste when making the sauce. Butter and Flour: It’s the combination of butter and flour that thicken the sauce.Elbow macaroni and shells are great options. Look for pasta that will hold onto the creamy sauce. Pasta: The shape and size are entirely up to you.To make our go-to macaroni and cheese, you will need the following: Let sit 5 minutes before serving.We’re going to call this our basic mac and cheese - not because it isn’t incredibly delicious, but because it’s the perfect base for other variations. Place under broiler until mixture bubbles and top is browned, about 1 to 2 minutes.
Turn pasta into baking dish and evenly top with bread crumb mixture. Stir constantly until cheeses are evenly melted and the pasta looks well coated. Stir in sage butter, reserved pasta water, remaining 3 cups Parmigiano, Gruyere, Cheddar, mascarpone, and salt, and season with freshly ground black pepper. Return pasta to pot and place over low heat. Reserve 1 cup pasta water and drain pasta. Remove from heat and set aside until pasta is ready. When it starts to foam, add sage and cook until crisp and butter begins to turn golden brown. Meanwhile, melt remaining 2 tablespoons butter in a large frying pan over medium heat. Add pasta and cook for half the time indicated on package. Melt 1 tablespoon of the remaining butter and mix in a medium bowl with 1 cup of the Parmigiano and all the bread crumbs until thoroughly moistened set aside.īring a large pot of heavily salted water to a boil. Butter a flameproof 9 by 9-inch baking dish and set aside. Heat oven to broil and arrange rack in top.
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