We’ve made hundreds of variations on macaroni & cheese, with different cheeses, toppings, flavorings, and noodles. After all this, what’s our favorite? It was a tough choice, but here’s the combination that won us over.
Mixing & Matching
Now what? You’ve got all these options, but where to go from here? Just pick things that sound good, and combine them however you want…
Our Favorite Mix & Match Version
Now what? You’ve got all these options, but where to go from here? Just pick things that sound good, and combine them however you want…
Stovetop White Sauce
* White Sauce
* Cheddar + Fontina* Worcestershire + cayenne pepper* Buttered Italian breadcrumbs
* Cheddar + Fontina* Worcestershire + cayenne pepper* Buttered Italian breadcrumbs
Servings: 4 people
Ingredients
- 8 oz. dried elbow macaroni
- 2 tbsp. butter
- 2 tbsp. flour
- 1 1/2 c. milk
- 1 1/2 c. (6 oz.) sharp Cheddar, shredded
- 1 c. (4 oz.) Fontina, shredded
- 1 1/4 tsp. Worcestershire sauce
- 1/8 tsp. cayenne pepper
- Salt and pepper
- 3 tbsp. Italian breadcrumbs
- 1 tbsp. butter, melted
Instructions
- » Preheat oven to 350 degrees.
» Cook macaroni in boiling, salted water, until al dente. Drain.» In a saucepan, melt butter over Medium-low heat.» When butter is melted, stir in flour to make a roux. Cook, whisking constantly, 3 minutes.» Add milk slowly in a stream, while whisking. » Cook milk sauce, whisking, until slightly thickened. » Stir both cheeses into sauce until thoroughly combined and melted.» Stir Worcestershire and cayenne into sauce until thoroughly combined.» Stir macaroni into sauce. Season with salt and pepper to taste.» Spray baking dish with non-stick spray. » Transfer macaroni and cheese to baking dish, spreading evenly.» Mix breadcrumbs with melted butter, then sprinkle on top of dish.» Bake 25 to 30 minutes, or until cheese is bubbly and crumbs are lightly browned