Try this Macaroni and Cheese Recipe, or contribute your own.
- 1 teaspoon dijon mustard
- 1/8 teaspoon ground nutmeg
- 1 pound box (453 grams) pasta
- 5 cups (1182 ml) milk whole or 2% are best
- 1/2 cup (8 tablespoons or 113 grams) unsalted butter (1 st
- 1/2 (70 grams) cup all-purpose flour
- 1/8 to 1/4 teaspoon cayenne pepper
- 4 1/2 heaping cups (18 ounces or 510 grams) sharp white cheddar
- 1 1/2 cups (5 ounces or 142 grams) romano cheese or pecorino
- 1/2 teaspoon kosher salt or to taste
- Carbohydrate 0.0496042668269231 g
- Cholesterol 0 mg
- Fat 0.0370640024038462 g
- Fiber 0.0274999994498033 g
- Protein 0.0292427884615385 g
- Saturated Fat 0.0101239182692308 g
- Serving Size 1 1 Serving (58g)
- Sodium 82.6771384615385 mg
- Sugar 0.0221042673771198 g
- Trans Fat 0.00337884615384616 g
- Calories 1 calories
Step-by-step
- If baking and not serving stovetop mac and cheese, heat oven to 375 degrees F (190 degrees C). Butter, or spray with non-stick cooking spray, a 3-quart casserole dish.
- Bring a large pot of salted water to the boil, add pasta then follow package directions, but cook 1 minute less than the package calls for. Drain then rinse pasta with cold water.
- Add milk to a large microwave-safe measuring jug and microwave 1 to 3 minutes until warm. Alternately, you can add milk to a large saucepan over medium heat then heat milk until warm.
- Melt butter in a large, high-sided pan over medium heat. When the butter begins to bubble, add the flour. Cook, whisking constantly 2 to 3 minutes until butter smells fragrant and nutty -- the color of the butter-flour mixture will be light brown.
- While whisking, slowly pour warm milk into butter and flour mixture. Continue to cook, whisking constantly until the sauce bubbles and thickens.
- Remove pan from the heat. Stir in mustard, cayenne, nutmeg, 4 cups of cheddar and all of the Romano cheese. Stir until the heat from the sauce melts the cheese.
- Taste then add salt. We usually add a 1/2 teaspoon, but cheese can sometimes be salty, so add based on your taste.
- Note -- If you prefer, skip the next steps for baking and serve now as stovetop macaroni and cheese by tossing drained and rinsed pasta with sauce.
- If the drained and rinsed pasta will fit into the pan, add it to the cheese sauce. If the pasta will not fit, add both the pasta and sauce to a separate large bowl and stir well.
- Then, pour into prepared baking dish. Top with remaining 1/2 cup of cheddar cheese.
- Bake about 30 minutes or until bubbling then turn oven to broil and broil 3 to 5 minutes until top has blistered and become lightly browned.
- Let stand about 10 minutes before serving.
Adding cold milk directly to a roux is the primary reason homemade cheese sauce breaks, creating a gritty texture instead of a smooth emulsion. Warming the milk before incorporation prevents the fat globules in the butter from solidifying prematurely when the liquid hits the pan. Cooking the roux until it smells nutty and turns light brown develops toasted notes that balance the sharp dairy elements.
The Chemistry of Melted Dairy
Sharp white cheddar brings complex acids and pungent compounds, while romano or pecorino contributes saltiness and high levels of glutamate that enhance savory depth. Combining aged cheeses requires precise temperature control because excessive heat separates proteins from their fats, causing oil to pool on the surface. Dijon mustard acts as an emulsifier in the sauce, using lecithin to bind water and fat molecules securely together. Ground nutmeg and cayenne pepper introduce volatile aromatic compounds that cut through the heavy richness of butter and whole milk.
From Stovetop to Casserole
Undercooking the pasta by one minute ensures the tubular structures retain structural integrity while absorbing starch during the final baking phase at 375 degrees Fahrenheit. Rinsing the boiled noodles in cold water halts thermal carryover cooking and washes away excess surface starch that might otherwise make the casserole gummy. Finishing the dish under a broiler for three to five minutes promotes Maillard browning on the remaining cheddar topping, generating complex roasted flavors across the crust.
