#Worlds best macaroni and cheese recipe full
#Worlds best macaroni and cheese recipe mac

We tried a few spices like cayenne pepper and nutmeg, but were blown away by the addition of mustard powder used in this macaroni and cheese recipe. In many recipes, there's a special ingredient that might not be immediately detectable but boosts the other flavors in a dish. Secret #3: Add a Dash of Mustard Powder for a Kick You'll have the creamiest, cheesiest sauce possible in no time. Another key for success we discovered: Be sure to whisk in the cheese in three stages, making sure it melts completely at each stage before adding more. So we took inspiration from Macaroni and Cheese with Garlic Bread Crumbs and tried a combination of milk and cream, which added the indulgent texture we were seeking.

#Worlds best macaroni and cheese recipe mac

We tried making béchamel with milk, which was delicious but didn't have the luscious creaminess that we were looking for in our mac and cheese. The most crucial element of this casserole is the basic white sauce (aka béchamel), which serves as a creamy vehicle for all that cheese. Secret #2: Add Cream to Make a Super-Rich Sauce That bagged stuff at the grocery store usually has stabilizers, a drier texture, and less flavor than a hunk of cheddar does. Add we recommend you shred your own cheese. We chose extra-sharp cheddar to stand out in our béchamel sauce (more on that below). The parm brought a nuttiness that rounded out the cheddar flavor rather than distracting from it. We tried a few of these other cheeses in a blend with cheddar but the only one that still tasted iconic was this macaroni and cheese, which called for a combination of cheddar and parmesan. But we wanted our ultimate recipe to deliver classic mac and cheese flavor-meaning we wanted it to taste like cheddar. Many recipes call for cheesy additions of gruyère, fontina, brie, gouda, and even blue cheese. Dice the remaining bread and put it in the bowl of a food processor fitted with the steel blade and process until you have fine crumbs.Photo by Gieves Anderson, food styling by Anna Hampton Secret #1: Classic Cheddar is Better Note: To make 1½ cups of fresh bread crumbs, remove and discard the crusts from 5 slices of white bread. Bake for 20 to 25 minutes, rotating halfway through, until golden brown and crusty. Combine the bread crumbs and 2 tablespoons butter and sprinkle evenly on top.

Combine the remaining 1 cup Gruyere and ½ cup Cheddar and sprinkle it evenly on top. (You can also microwave it for 4 minutes.) Preheat the oven to 400 degrees.īutter a 2-quart gratin dish, transfer the mixture to the dish and spread it evenly. When ready to cook, allow the mixture to sit at room temperature for about an hour. The pasta will absorb the cream and expand.

#Worlds best macaroni and cheese recipe full

When the pasta is done, stir it into the cream mixture, cover the bowl with plastic wrap, and refrigerate for a full 24 hours. Meanwhile, in a medium (10-inch) bowl, combine the cream, nutmeg, 1 cup of the Gruyere, ½ cup of the Cheddar, 2 teaspoons salt, and 1 teaspoon pepper. Add 2 tablespoons salt and the macaroni and cook for exactly 4 minutes. Twenty-four hours before you plan to serve the gratin, bring a large pot of water to a boil.