Macaroni and Cheese

Ingredients

• 8 ounces elbow macaroni
• 2 cups (8 ounces) sharp cheddar, freshly shredded from a block
• 1 cup (4 ounces) low-moisture mozzarella, freshly shredded from a block
• 1/2 cup (1 1/2 ounces) Parmesan, freshly finely grated
• 3 cups whole milk
• 4 tablespoons unsalted butter, for the sauce
• 1 teaspoon unsalted butter, for the baking dish
• 1/4 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dry mustard
• 1/4 teaspoon fine sea salt, for the sauce
• 1/4 teaspoon ground black pepper
• 3 quarts water, for the pasta
• 2 teaspoons fine sea salt, for the pasta water
• 1/2 cup panko breadcrumbs, optional
• 1 tablespoon olive oil, optional, used only with the breadcrumbs

Method

1. 1

   Step 1. Allow about 55–70 minutes. Use a 2 1/2-quart shallow baking dish, a pasta pot, a saucepan, a food thermometer. The 60-minute estimate includes the 5-minute rest. Heat pasta water while preparing the sauce; pasta and sauce cook concurrently. This makes six side portions or four larger mains.

2. 2

   Step 2. Heat the oven to 350°F (175°C). Grease the baking dish with the measured teaspoon of butter. Bring the pasta water to a boil, add its salt, and cook the macaroni 1 minute less than the package’s al dente time. Drain.

3. 3

   Step 3. While the pasta cooks, melt the 4 tablespoons butter in a saucepan over medium heat. Whisk in the flour, garlic powder, onion powder and dry mustard. Stir for 2 minutes without browning.

4. 4

   Step 4. Whisk in the milk in small additions, smoothing each before adding more. Cook over medium heat for 7–10 minutes, scraping the base, until the sauce gently bubbles and coats a spoon; let it bubble gently for 1 minute. Remove from the heat and wait until bubbling stops, about 1 minute. Stir in all three cheeses a small handful at a time, then the sauce salt and pepper. Do not boil the cheese sauce.

5. 5

   Step 5. Fold the drained pasta into the sauce and transfer to the baking dish. If using the topping, mix the breadcrumbs with the tablespoon of olive oil and spread evenly over the top; otherwise leave it plain.

6. 6

   Step 6. Bake for 20–25 minutes until hot and bubbling at the edges and the center reaches 165°F (74°C). Stop once that endpoint is reached; prolonged baking dries the sauce. Rest for 5 minutes before serving. It should be softly spoonable and quite saucy while hot, thickening as it stands.