This Ingredient Makes This Mac and Cheese Recipe Food Network's "Best Ever"
You may have it sitting in your pantry already.
Chris Krusberg
There’s no shortage of tasty baked mac and cheese recipes out there. Despite that, many of us have had versions that are a little too dry and a little too bland. Enter: Food Network Kitchen's The Best Mac and Cheese, aka the only baked mac and cheese recipe you’ll ever need.
Is it super quick to make? No, there are some steps. But we promise that each one goes the extra mile toward building the most cheesy, most buttery, most crunchy-edged mac and cheese you’ve ever eaten. Besides wanting to create a superlative casserole, we also used a grilled cheese sandwich as our inspiration (just wait until you read about the crunchy topping). We're confident you’ll return to this dish again and again. (And again.) Here are some things to keep in mind while making it for the very first time:
Chris Krusberg
Pay Attention to the Pasta Water
Making the best mac and cheese starts with the pasta or the "mac," if you will. It's the foundation of the dish, necessary to hold the luscious blanket of cheesy, saucy goodness. Given this importance, the pasta itself should be well-seasoned. You can do this by adding plenty of salt to the pasta water. We chose elbow-shaped pasta for this recipe (it's a classic!), but cavatappi, gemelli and shells would work just as well.
You'll also want to pull the pasta when it’s al dente, since it'll continue to cook in the oven during baking time. Reserve some pasta water to loosen the cheese sauce later, if needed, and rinse the cooked pasta to get off any excess starch.
Homemade Breadcrumbs Make a Difference
Spoiler alert: we’re making fresh breadcrumbs for this mac and cheese recipe. This homemade addition gives the dish so much toasted, buttery flavor that's very reminiscent of a grilled cheese sandwich. Go with day-old bread as it will hold its shape better, and pulse the cubes in a food processor until you achieve pea-sized pieces. Toast them in a pan with butter until they brown and become nice and crunchy and season them with salt and pepper.
Will store-bought breadcrumbs work, if you’re in a pinch? Sure. Choose panko, since its large crumb will best mimic our homemade fresh version. But please, try this recipe just once with fresh homemade breadcrumbs, and you’ll see why we think it’s worth the extra effort.
Chris Krusberg
Avoid Pre-Shredded Cheese
You do not want to use pre-shredded cheese for this recipe! Pre-shredded cheeses are coated with caking agents, which prevent them from melting evenly. Brands do this on purpose, believe it or not, because they do not want the cheese to turn into a big clump in the bag. But these agents are the enemy of creamy, smooth melted cheese, and can go really south in a recipe like this one, resulting in a sauce that’s gritty and grainy.
Another reason to avoid them? Pre-shredded cheese is usually only available in a few varieties. Shredding your own cheese allows you to be more experimental with different flavor profiles. For this recipe, we choose a blend of sharp yellow Cheddar for its iconic color and classic taste, a young Fontina for an incredible mouthfeel and creaminess, and Gruyere, for its nutty tang. Try finding that combo pre-shredded in a bag...
Don't Rush the Roux
This mac and cheese starts with a roux, for a creamy, rich sauce that will stay cheesy even after baking. To make it, follow roux best practices: Cook it in a large, heavy-bottomed pot so it doesn’t scorch. Hot milk is also integral. Our recipe calls for a 1/4 teaspoon of cayenne and 2 teaspoons of dry mustard powder to contribute a little heat, but if you want to reduce it or you're a sensitive eater, cut out some of the cayenne; the mustard lends so much depth to the cheese, so you’ll want to keep it.
When making the roux, be sure to whisk it the whole time you're adding the hot milk, and then turn off the heat and let everything cool before adding the cheese. You’ll drop the cheese in a handful at a time, whisking, to ensure that it melts and incorporates well, and that everything is smooth. Save some Cheddar for the topping, too.
Finally, unite the cheese sauce with the pasta. You’ll be tempted to just dive in at this point, but be patient and you will be rewarded!
Chris Krusberg
Use a Ceramic Baking Dish
We recommend a ceramic baking dish for this recipe because it doesn’t transfer heat as quickly as, say, metal, so it will add a nice gentle heat. Coating the dish in butter will prevent the pasta from sticking, and helps brown the edges of the mac and cheese to a nice crunch. Sprinkle with the reserved Cheddar, then the breadcrumbs, then bake until bubbling and golden brown. Letting the mac and cheese rest for a few minutes before eating is also key — doing so let's all the exuded liquids settle back into the pasta.
Chris Krusberg
Give It Your Own Spin
We call this recipe "The Best" because we could hardly imagine anything better. But if you want to amp up the flavor even more, consider topping your own baked mac and cheese with crispy bacon, fold in jalapeños, sprinkle in scallions, or add pre-cooked broccoli. You can also season the breadcrumbs with ranch or Italian seasoning, parsley flakes, granulated garlic, or dried oregano before toasting them in the butter.
Related Content:
