Now and then, I revisit Macaroni & Cheese. I’ve been cooking since my teens (and before), so that’s a lot of recipes. See, I’m always seduced by gorgeous photos (and sometimes celebrity chefs), and always tempted to try some new twist, but I think it’s a grass is always greener kind of thing. With this recipe, I’ve come full circle, back to basics with my classic recipe: the Ultimate Macaroni & Cheese with Herbed Bread Crumbs.
Ultimate Macaroni & Cheese
So it’s smackdown talk to claim this is the Ultimate Macaroni & Cheese! You’ll just have to give it a try and see what you think. You might notice, as you read the recipe, that this is an Old School Mac ‘n’ Cheese.
The funny thing is, there’s no “Cheffy” touches, no wild experimentation, no fancy twists. In this recipe, I came around full circle and am right back to where I started! I’ve come “home” to the Mac & Cheese of my childhood. (Only better!!)
About Ultimate Macaroni & Cheese with Herbed Bread Crumbs:
So what makes a Mac ‘n’ Cheese fantastic? Over the years, I’ve come up with
The Texture: In my mind, since this is a baked “casserole” type of Macaroni and Cheese, it should hold together somewhat, but only minimally. It shouldn’t be a solid mass that stays in a square (or close to it) or needs to be cut. And Mac’n’cheese should never be dry. My ultimate Macaroni & Cheese is scoopable: creamy, and saucy, but not so saucy that it runs across the plate.
The Pasta: It has to be macaroni, not a substitute, and my perfect vision of Mac & Cheese always has the small macaroni. And the pasta has to be just perfectly done when the dish is finished; the final texture is everything! The noodles still need to be distinct, not bloated or cracking, and definitely not falling apart. Boil the macaroni until al dente, but use the shortest time.
Cheese: So that brings us to the taste. Many recipes use other cheese instead of or in addition to Cheddar, but my favorite Mac & Cheese has Cheddar. And lots of it. What’s counterintuitive is that for the best meltability, the Cheddar can’t be the best-aged sharp Cheddar. Use a good middle-of-the-road version. I like Cracker Barrel – a combo of their medium and white Cheddar.
Cheese Change Ups: If you really want a change-up in the cheese, my feelings won’t be hurt, lol! Try a combo of 12 ounces of Cheddar, 5 ounces of Provolone, and 3 ounces of shredded Parmesan; I do love the Cheddar, the Provolone adds meltability, and the Parm brings in a hit of flavor. Or go with any favorite combo of your own.
Sauce: The sauce should be smooth, creamy, and luscious, and above all, cheesy. It should be a sauce so gorgeous, you’ll literally want to lick your plate. (While some people rely on processed cheese for that smoothness, I didn’t want to – simply because I wanted all the real cheese flavor I could pack into this casserole.)
Additional Touches: And while my Ultimate Macaroni & Cheese is a nod to Mac & Cheese from generations past, it’s not plain or dull. There are classic touches here that boost the flavors. Some you’ll see in other classic recipes like the British Cheese Rarebit. Hey, if they don’t know Cheddar in Great Britain, where do they know it?
The Herbed Topping: And then there’s the herbed topping. I feel it’s not seen as often as it was in the past on today’s versions. That crispy, crunchy topping should contrast with the texture and the taste. It’s just a little something that enhances the whole dish.
Ultimate Macaroni & Cheese with Herbed Bread Crumbs
Hints for Making Ultimate Macaroni & Cheese with Herbed Bread Crumbs:
There are a couple of tricks to making a great Mac & Cheese:
- Cook the noodles just right; if not, they’ll either be mushy or soak up too much liquid, leaving the mac & cheese dry. You’ll want them with just a bit of resistance.
- Use great ingredients. But not too great. The cheese has to have a lot of flavor but not be so sharp that it loses that great meltability.
- Don’t use pre-shredded cheese. It has anti-clumping agents.
- Make your own breadcrumbs for the topping. Don’t even think about canned or boxed. And especially don’t use Panko. You’ll never get the gorgeous color and just-right texture of a homemade breadcrumb.
Adding the Cheese:
It’s very important to ensure your sauce doesn’t break or turn grainy: after making the White Sauce (the mixture of butter, flour, and milk), remove it from the heat before adding the cheese in small handfuls.
It’s a lot of cheese, so be patient and let each handful of cheese melt into the sauce before going on to the next. Don’t take all day about it, though, just briskly whisk it in.
Saving Money on Ultimate Macaroni & Cheese with Herbed Bread Crumbs:
While Macaroni & Cheese was a Depression-era meal and is lauded as a “soul food” even today, it’s no longer considered a “cheap” or a budget meal. At least a good one isn’t. Careful shopping should bring it to the table for about 1/3rd to 1/2 the price of just randomly picking items up at the store.
The Cheese:
As mentioned before, use a decent Cheddar, one that’s not too aged, so it will have good meltability. No one is paying me to say this, but I’ve had good luck with Cracker Barrel. You’ll often find it on sale before holidays, so watch for it. If you see it (or a cheese of comparable quality), pick it up on sale and hold onto it for your Macaroni and Cheese.
Milk:
- Discount stores usually have the best pricing, buyer’s clubs next, and now and then it’s on sale at the grocery. If that’s the case, buy at the beginning and end of the week.
- Don’t confuse “best if sold by” or “best if used by” dates with spoilage; these are not safety dates. Use your nose! Keep it capped and refrigerated on the bottom shelf, not the door, and don’t leave it hanging at the table while eating – it will last much longer.
Butter:
If you have a deep freeze (and you should if you can swing it), there’s no reason to buy butter at full price. It goes on sale often and keeps well.
- While on sale before any holiday, rock-bottom pricing is before the Winter Holidays, and often matched by sales before Easter. Count out the weeks between holidays and buy appropriately.
- Discount stores have great pricing on butter year-round (and sale prices before holidays).
Ultimate Macaroni & Cheese
Ultimate Macaroni & Cheese with Herbed Bread Crumbs
This Macaroni & Cheese is full of Cheddar, creamy & luscious! Note that the # of servings count when served as a side, not a main dish.
- Total Time: 40 minutes
- Yield: 15 servings 1x
- Category: Casserole
- Cuisine: American
Ingredients
Macaroni & Cheese:
- 1 package (16 ounces) elbow macaroni
- 6 tablespoons butter
- 6 tablespoons flour
- 2 tablespoons ground mustard powder
- 1 1/2 teaspoons coarsely ground black pepper (1 teaspoon regular table pepper)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- pinch of nutmeg
- 4 1/2 cups milk
- 5 cups shredded sharp Cheddar cheese (20 ounces total – try a combo of white and yellow Cheddar)
- Bread crumb topping, below
Bread Crumb Topping:
- 1 1/2 cups lightly toasted or dry bread crumbs, preferably home-made, from about 3 to 4 slices of bread, first trimmed of crust
- 3 – 4 tablespoons melted butter
- 1/2 teaspoon garlic powder or garlic salt
- 1/2 teaspoon paprika
- a little chopped fresh parsley, about a tablespoon, optional
Instructions
Macaroni & Cheese:
Preheat oven to 400°F. Cook macaroni in large saucepan or Dutch oven as directed on package for al dente pasta. The macaroni should be cooked through, the edges should be soft but there should be a little resistance when you bite one. Rinse under cold water; drain well, shaking, and set aside.
Melt butter in the same saucepan on medium heat. In a small bowl, mix together the flour, mustard powder, pepper, the one teaspoon garlic powder, salt, and nutmeg. Sprinkle over the butter and cook, stirring constantly, for about two minutes until well blended and the flour mixture appears to be a bit drier.
Gradually add milk, stirring constantly. Continue to stir or whisk for about three minutes, or until sauce thickens. Check by running your finger across the back of the spoon. A distinct line that doesn’t fill in should be left behind.
Remove from heat and add grated cheddar in small handfuls, stirring slowly after each addition. Continue to stir until the cheese is all melted.
Add macaroni; toss gently to coat. Pour into greased 13 x 9-inch baking dish. Bake 15 minutes, remove from the oven and sprinkle with the bread crumb topping. Return to the oven and bake for an additional five to 10 minutes, until hot and bubbly and golden brown on top. Let stand 5 minutes before serving.
Bread Crumb Topping:
To make toasted bread crumbs, fill food processor about half full with bread in about 1″ cubes (without the crust) and pulse until crumbs are formed that are uniform in size.
Remove from food processor, lay out on a sheet pan(s) about 1/4 inch deep and bake for about 14 – 20 minutes at 250 degrees F. Stir once or twice. Watch carefully, timing can vary. Remove when barely golden brown.
If you don’t have a food processor, bread crumbs can be made on the large holes of a grater.
Mix the toasted bread crumbs with the butter and herbs.
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I’ll be sharing Ultimate Macaroni & Cheese with Herbed Bread Crumbs at Fiesta Friday; hosted by Jhuls @ The Not So Creative Cook and Ginger @ Ginger & Bread
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