Tested till perfect Ultimate Macaroni and Cheese
Ultimate Macaroni and Cheese
Photography by Jeff Coulson

Ultimate Macaroni and Cheese

If comfort food is what you're after, nothing beats a generous helping of creamy, oozy mac and cheese. This recipe is the yummiest version – and the only one you'll ever need.

By Jennifer Bartoli and The Test Kitchen

Source: Canadian Living Magazine: November 2013

Recipe4 out of 5 based on 118 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 25 minutes
  • Total time 1 hour
  • Portion size 8 servings

Ingredients

  • 3 cups 3cupselbow macaroni, (about 450 g)
  • 3 tbsp 3tbspbutter
  • 3 3cloves garlic, minced
  • 1 tsp 1tspchopped fresh thyme
  • 1/3 cup 1/3cupall-purpose flour
  • 4 cups 4cupsmilk
  • 2 tbsp 2tbspDijon mustard
  • 1/4 tsp 1/4tspgrated nutmeg
  • 1/4 tsp 1/4tspeach salt and pepper
  • Pinch Pinchcayenne pepper
  • 1-1/2 cups 1-1/2cupsshredded Gruyère cheese
  • 1-1/2 cups 1-1/2cupsshredded extra-old Cheddar cheese

Topping:

  • 1/2 cup 1/2cuppanko bread crumbs
  • 1/4 cup 1/4cupgrated parmesan cheese
  • 1 tbsp 1tbspbutter, diced and softened
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

In large pot of boiling salted water, cook pasta according to package directions until al dente. Drain; set aside.

Meanwhile, in large saucepan, melt butter over medium heat; cook garlic and thyme, stirring occasionally, until fragrant, about 2 minutes. Whisk in flour; cook, whisking constantly, for 2 minutes. Pour in milk in slow steady stream, whiskingconstantly until smooth; cook, whisking often, until thickened, about 7 minutes. Whisk in mustard, nutmeg, salt, pepper and cayenne pepper. Stir in Gruyère and Cheddar cheeses until smooth; stir in pasta. Scrape into lightly greased 12-cup (3 L) casserole dish.

Topping: In bowl, combine panko with Parmesan cheese; using fingers, rub in butter until mixture resembles coarse sand. Sprinkle over pasta mixture.

Bake in 400 F (200 C) oven until sauce is bubbly and topping is golden, about 25 minutes. Let stand for 10 minutes before serving.

Tip from the Test Kitchen: The sauce might seem a little runny at first, but it will thicken beautifully when baked with the starchy macaroni.

Nutritional Information per serving: about

cal 479 pro 23g total fat 24g sat. fat 14g
carb 43g dietary fibre 2g sugar 11g chol 72mg
sodium 576mg potassium 262mg

RDI%

calcium 51 iron 15 vit A 25 vit C 2
folate 45
All rights reserved. Transcontinental Media G.P. © 2014