Cooking

Classic Mac & Cheese
(Serves 6)

Ingredients:
1 tablespoon, plus 1 tsp kosher salt
8 ounces small elbow macaroni
5 tablespoons salted butter, plus more for baking dish
2 cups coarse, fresh breadcrumbs (preferably homemade)
2 ounces Parmigiano-Reggiano or pecorino Romano cheese, finely grated (about 1
cup)
3/4 cup finely diced yellow onion (about 1/2 medium onion)
2 tablespoons all-purpose flour
2 cups whole or reduced-fat milk
1 cup heavy cream
6 ounces medium or aged cheddar cheese, preferably orange, coarsely grated (about 2
cups)
6 ounces Gruyère cheese, coarsely grated (about 2 cups)
1/2 teaspoon mustard powder
1/4 teaspoon cayenne pepper
1/8 teaspoon ground or freshly grated nutmeg

Cooking Directions:

1.Preheat the oven to 375°F. Butter an 8-inch square (1 1/2-quart) baking dish or pan
(or six 8-ounce ramekins). Set aside.

2.Fill a 4- to 5-quart pot about three-quarters full with water and add 1 tablespoon of the
salt. Bring to a boil and add the pasta. Cook, stirring once or twice, until tender but firm,
about 4 minutes. Drain, and reserve the pot.

3.While the pasta is cooking, in a medium skillet, melt 2 tablespoons of the butter over
medium heat. Turn off the heat and add the breadcrumbs and Parmigiano-Reggiano.
Stir until mixed well. Set aside.

4.Using the same pot you used to cook the pasta, melt the remaining 3 tablespoons
butter over medium heat. Add the onion and cook, stirring occasionally, until soft and
translucent, about 5 minutes. Slowly whisk in the flour and stir constantly until the onion
is coated with the flour, 30 to 45 seconds. Continue stirring for about 2 minutes more, or
until the mixture starts to darken slightly and smell a bit nutty.

5.Slowly whisk in the milk, cream and the remaining 1 teaspoon salt and cook until the
mixture is just beginning to thicken and bubble around the edges, about 5 to 7 minutes.
It should be similar in texture to cake batter. If it's soupy, continue cooking until it
thickens. Add 1 1/2 cups of the cheddar, the Gruyère, mustard powder, cayenne and
nutmeg and stir until the cheeses have melted and the sauce is smooth but not too
runny. Again, it should be similar in texture to cake batter. If it's soupy, continue
cooking, stirring constantly, until it thickens.

6.Add the pasta and stir to combine. Pour into the prepared baking dish. Sprinkle with
the remaining 1/2 cup of cheddar and top with the breadcrumb mixture.

7.Place the dish on a rimmed baking sheet and bake until bubbling and golden brown,
about 30 minutes. Let cool for 15 minutes before serving.