Jay's Mac and Cheese Recipe

Posted: Feb. 11, 2010

Jay's Macaroni and Cheese

For topping

  • 1/2 stick unsalted butter
  • 2 cups panko -- coarse Japanese bread crumbs
  • 1 1/2 cups coarsely grated extra-sharp Cheddar
  • 1/2 cup grated Parmigiano-Reggiano

    For macaroni and sauce

  • 1 stick unsalted butter
  • 6 tablespoons all-purpose flour
  • 5 cups whole milk
  • 6 cups coarsely grated cheese – I like sharp cheddar, smoked cheddar& gruyere combined
  • 1/2 cup grated Parmigiano-Reggiano
  • 1 pound elbow macaroni

    Make topping:
    Preheat oven to 400°F with rack in middle.

    Melt butter, then stir together with panko and topping cheeses in a bowl until combined well.

    Make sauce:
    Melt butter in a heavy medium saucepan over medium-low heat and stir in flour. Cook roux, stirring, 3 minutes, then whisk in milk. Bring sauce to a boil, whisking constantly, then simmer, whisking occasionally, 3 minutes. Stir in cheeses, 2 teaspoons salt, and 1/2 teaspoon pepper until smooth. Remove from heat.

    Make Macaroni:
    Cook macaroni in a pasta pot of boiling salted water until al dente. Reserve 1/2 cup cooking water and drain macaroni in a colander. Stir together macaroni, reserved cooking water, and sauce in a large bowl. Transfer to 2 buttered 2-quart shallow baking dishes.

    Sprinkle topping evenly over macaroni and bake until golden & bubbling, 25-30 minutes.

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