How to make the best mac-and-cheese
by Brandis S.
As Thanksgiving is approaching soon, Airport students are beginning to discuss their favorite dishes and sides, and what they hope their families will fix for the feast.
Macaroni and cheese is a beloved comfort food that has the power to satisfy even the pickiest eaters. According to Wikipedia, The first modern recipe for macaroni and cheese was included in Elizabeth Raffald's 1769 book, The Experienced English Housekeeper. Raffald's recipe is for a Béchamel sauce with cheddar cheese, a Mornay sauce in French cooking, which is mixed with macaroni, sprinkled with Parmesan, and baked until bubbly and golden.
While it's a dish with classic origins, making the world's best macaroni and cheese requires a little extra effort and attention to detail. In this step-by-step guide, you walk through the process of creating a mac and cheese masterpiece that will have your friends and family coming back for more.
Ingredients For Macaroni:
2 cups of elbow macaroni
1 tablespoon of salt
1 tablespoon of olive oil
Ingredients For Cheese Sauce:
4 cups of sharp cheddar cheese, shredded
1 cup of Gruyère cheese, shredded
3 cups of whole milk
1/2 cup of heavy cream
4 tablespoons of unsalted butter
1/4 cup of all-purpose flour
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1/4 teaspoon of paprika
1/4 teaspoon of cayenne pepper (adjust to taste)
Cook the Macaroni:
In a large pot, bring water to a boil, adding a tablespoon of salt and olive oil.
My best friend, also a student at Airport High, Carmen S. says, “Instead of baking the macaroni or putting it on the stove, my mom cooks it in our crockpot,” so that is also an option as well although one will need to reduce the amount of water compared to cooking on the stove top.
Add the elbow macaroni and cook until it's just shy of al dente. It will finish cooking in the oven, so don't overcook it. Drain and set aside.
Prepare the Cheese Sauce:
In a separate saucepan, melt the 4 tablespoons of butter over medium heat.
Add the flour and whisk continuously to create a roux. Cook for 2-3 minutes until it's a pale, golden color.
Gradually pour in the milk and heavy cream while whisking, ensuring there are no lumps.
Continue to whisk and cook until the mixture thickens, about 5-7 minutes.
Adding the Cheese:
Reduce the heat to low and add the shredded cheddar and Gruyère cheese to the sauce.
Stir until the cheese is completely melted and the sauce is smooth.
Season with salt, black pepper, paprika, and cayenne pepper to taste.
Combine the Macaroni and Cheese Sauce:
Pour the cheese sauce over the cooked macaroni and stir well to ensure even coating.
Assemble and Bake:
Preheat your oven to 350°F
Transfer the macaroni and cheese mixture to a greased baking dish.
Bake the macaroni and cheese in the preheated oven for 25-30 minutes or until the top is golden brown and the cheese sauce is bubbly. My business law teacher, Ms. Warner says, “When I bake my mac and cheese, I add a layer of breadcrumbs on the top.”
Serve and Enjoy:
Let it cool for a few minutes before serving to avoid burning your tongue.
Garnish with fresh herbs like parsley, if desired, and enjoy your homemade, world's best macaroni and cheese!
The world's best macaroni and cheese ALWAYS requires the perfect balance of creamy cheese sauce and the perfectly cooked macaroni noodles.
By following my step-by-step how-to, you'll be able to create a delicious and comforting dish that's sure to be a hit at any gathering. Get ready to savor the rich, creamy, and cheesy goodness that is mac and cheese!