Mac & Cheese
Yield: 8-10
  • 1 lb pasta (cavatappi are my fave but elbows work too!)
  • 4 oz (1 stick) unsalted butter
  • 1 cup flour
  • 4 cups whole milk
  • 8 oz comté or gruyere, grated (2 cups)
  • 8 oz manchego, grated (2 cups)
  • 8 oz parmesan, grated (2 cups)
  • 8 oz mascarpone
  • lots of black pepper
  • 1½ cups panko bread crumbs
  1. Cook the pasta according to packaging instructions and grease a large casserole dish (about 13x9). Preheat the oven to 450˚F - you can put off the cooking for up to a day after getting everything into the casserole dish, so only preheat the oven 30 minutes before you are ready to cook.
  2. Make the béchamel: Warm the milk in a pot or microwave and set aside while you melt butter in a small pot over low/med heat. Once it has melted stir in the flour and let cook a minute or two, stirring constantly. Pour in the milk, still stirring and cook until the mixture has thickened enough to coat the back of your spoon. Turn off the heat.
  3. Add all but 1-2 cups of the grated cheese to the béchamel (i usually set the Parmesan aside, it is my fave for a crispy cheesy crust).
  4. Stir in the mascarpone and black pepper, then throw in the pasta and toss to coat evenly and pour into your prepared casserole dish.
  5. Combine the panko bread crumbs with the reserved cheese and add a dash of salt and pepper. Spread this mixture evenly over the top of the noodles and if you are cooking immediately, put the dish into the oven for 20-30 minutes until golden brown and bubbling at the edges. If you are putting off the cooking, place the dish into the fridge for up to 24 hours and bake when ready!
Recipe by Eat Some Wear Some at