Sometimes the only thing that will satisfy is going back to the basics, and this three-cheese Mac and Cheese classic is a must-try.
Mac and Cheese
Makes about 8 servings
Ingredients
- 4 quarts water
- 5 teaspoons kosher salt, divided
- 1 pound elbow macaroni
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 4⅔ cups whole milk
- 1 teaspoon hot sauce
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- 2½ cups shredded sharp Cheddar cheese
- 1 cup shredded Swiss cheese
- ½ cup grated fresh Parmesan cheese
- 2 cups fresh French bread crumbs, lightly toasted
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 350°.
- In a large Dutch oven, bring 4 quarts water and 3 teaspoons salt to a boil over high heat. Stir in macaroni. Cook, stirring occasionally, until almost tender, about 8 minutes. Drain.
- In a 12-inch cast-iron skillet, melt 6 tablespoons butter over medium heat. Whisk in flour; cook, stirring constantly, for 1 minute. Slowly whisk in milk, hot sauce, garlic powder, pepper, and remaining 2 teaspoons salt; bring to a gentle boil over medium-high heat, whisking constantly. Reduce heat to medium-low; cook, stirring constantly, until slightly thickened, 2 to 3 minutes. Remove from heat. Add cheeses, stirring until cheese is melted. Stir in pasta.
- In a medium bowl, toss together toasted bread crumbs and 2 tablespoons melted butter. Sprinkle evenly over pasta.
- Bake until bubbly, about 25 minutes. Let stand for 10 minutes before serving.
