Mac and cheese is the kind of recipes mothers across the world fall back on when they need to feed their families because a) it’s easy and cost effective and b) there are very few people who can say no to a good macaroni cheese. My mom used to make an intensely cheesy macaroni and cheese when I was little. She grated an entire block of cheddar into the bechamel sauce before adding cooked pasta and layering with sliced tomatoes and even more cheese. I remember how excited I would get when macaroni and cheese was for dinner. Can you blame me?
How to make baked mac and cheese?
The best mac and cheese is made with a bechamel sauce mixed with par-boiled pasta before baking. Mix butter and flour in a medium saucepan to form a roux then whisk in milk. Season with salt, pepper and spices then add grated cheese and stir until smooth. Stir in par-cooked pasta (it will continue cooking while baking) and cream then layer with sliced tomatoes and more cheese. Bake until golden brown then allow to rest for 10-15 minutes before slicing and serving.
What cheese to use?
Strong flavored cheese work well as you want to be able to get the big cheese flavor in every bite. Good melting cheeses like mozzarella, raclette and fontina are good for adding that ooey-gooey cheesiness to any mac and cheese recipe. The best cheese for macaroni and cheese are:
Strong, mature cheddar. Gruyère. Parmesan. Aged Pecorino. Havarti. Raclette. Fontina.
How do you make mac and cheese tasty?
Bechamel sauce is a blank canvas for flavor and you can add delicious flavor to macaroni cheese by seasoning the sauce with good, strong cheese and spices that compliment the flavor of the cheese. Cayenne pepper, smoked paprika, mustard and nutmeg all work exceptionally well in a cheese sauce.
Freezing and making ahead
Serving suggestions
