Here is some of the creamiest cheesiest mac and cheese you'll ever eat in your whole entire life. It has a crunchy topping and a wonderful cheesy flavor that you won't soon forget. If you truly want the best ma and cheese in the world then this is it.
For the topping:
1. 2 tablespoons unsalted butter, plus more for baking dish
2. 2 tablespoons extra-virgin olive oil
3. 2 cups panko (Japanese breadcrumbs)
4. 2 large garlic cloves, minced
5. 2 ounces finely grated Parmesan (about 1/2 cup)
6. 1/2 teaspoon ground sea salt
For the macaroni and sauce:
1. 1 pound dried elbow macaroni
2. 1/2 cup (1 stick) unsalted butter
3. 6 tablespoons all-purpose flour
4. 4 cups whole milk
5. 3/4 cup heavy cream
6. 16 ounces coarsely grated extra-sharp cheddar (about 6 cups)
7. 2 ounces grated Parmesan (about 1/2 cup)
8. 2 teaspoons ground sea salt
9. 1/2 teaspoon ground white pepper
10. 1 1/2 tablespoons mustard powder
You will be needing a 9" X 13" Baking Pan
Instructions For Making The Best Mac And Cheese In The World
Preheat oven to 400°F with rack in the middle of oven. Butter the baking dish. Set a large, covered pot of salted water over high heat to boil.
Meanwhile, in a large skillet over medium heat, heat butter and oil until butter foam subsides. Add panko and garlic; cook, stirring, until crumbs are golden brown, 4 to 6 minutes. Transfer crumbs to a medium bowl, stir in 1/2 cup Parmesan and salt, and set aside.
Add macaroni to boiling salted water and cook until just al dente (avoid overcooking). Drain macaroni and set aside. In a large wide pot over medium-low heat, melt the butter. Sprinkle flour over butter, whisking to incorporate and make a roux. Cook, stirring constantly with a wooden spoon, until roux is light golden, about 4 minutes. Gradually pour in milk and cream, whisking constantly to incorporate and make a béchamel sauce. Raise heat to medium-high and bring sauce to a low boil, whisking constantly. Reduce to a simmer, whisking occasionally, and cook until béchamel sauce is thick and coats the back of a spoon, about 3 minutes more.
Add the salt, pepper, and mustard powder. Add the cheeses in three batches, whisking until each addition is completely melted before adding more. Remove from heat.
Add the drained macaroni to the pot with the cheese sauce and stir well to coat. Transfer macaroni mixture to the buttered baking dish and place on a rimmed baking sheet. Sprinkle topping evenly over macaroni and bake until golden and bubbling, 18 to 23 minutes. Let cool 15 minutes before serving.
If you follow this recipe then you will truly have The World's Best Mac And Cheese. I really don't think there is a better recipe for Mac And Cheese anywhere. This is truly a delicious recipe.
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