Baked Mac and Cheese Recipe: A Creamy Comfort Classic from the NY Times
Guide or Summary：IngredientsInstructionsWhy You'll Love This RecipeThe New York Times has long been known for its exceptional culinary contributions, and th……
Guide or Summary：
The New York Times has long been known for its exceptional culinary contributions, and their baked mac and cheese recipe is no exception. This classic comfort food, now reimagined with a modern twist, is a testament to the timeless appeal of this dish. Perfect for cozy dinners or special occasions, this recipe is sure to become a family favorite. With a rich and creamy sauce, a generous amount of cheese, and a crispy, golden-brown topping, this baked mac and cheese is a true culinary delight.
Ingredients
To create this mouthwatering baked mac and cheese, you'll need the following ingredients:
- 12 ounces of elbow macaroni or any pasta of your choice
- 4 tablespoons of unsalted butter
- 4 tablespoons of all-purpose flour
- 2 cups of whole milk
- 2 cups of grated cheddar cheese
- 1 cup of grated Parmesan cheese
- 1 teaspoon of ground mustard
- 1/2 teaspoon of ground nutmeg
- Salt and pepper to taste
- 1/2 cup of breadcrumbs
- 2 tablespoons of grated Parmesan cheese for topping
Instructions
1. **Preheat your oven**: Start by preheating your oven to 375°F (190°C).
2. **Cook the pasta**: Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
3. **Make the sauce**: In a large saucepan, melt the butter over medium heat. Whisk in the flour to create a roux, cooking for about 2 minutes until the mixture is smooth and bubbly. Gradually add the milk, whisking constantly to prevent lumps. Continue to cook the sauce, stirring occasionally, until it thickens and comes to a simmer. This should take about 5-7 minutes.
4. **Add the cheeses**: Reduce the heat to low and stir in the grated cheddar and Parmesan cheeses until the cheese is fully melted and the sauce is smooth. Add the ground mustard, nutmeg, salt, and pepper to taste.
5. **Combine with pasta**: Add the cooked macaroni to the sauce, stirring until the pasta is well coated. Transfer the mixture to a 9x13-inch baking dish.
6. **Prepare the topping**: In a small bowl, mix together the breadcrumbs and additional grated Parmesan cheese. Sprinkle the mixture evenly over the top of the mac and cheese.
7. **Bake**: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and bubbly.
8. **Serve**: Remove from the oven and let it cool for a few minutes before serving. This baked mac and cheese is best enjoyed hot, straight from the oven.
Why You'll Love This Recipe
This baked mac and cheese recipe from the New York Times is a true standout for several reasons. Firstly, the sauce is rich and creamy, thanks to the combination of whole milk and two types of cheese. The addition of ground mustard and nutmeg adds a depth of flavor that elevates the dish beyond traditional mac and cheese.
Secondly, the crispy, golden-brown topping provides a perfect contrast to the creamy filling. It adds a satisfying crunch and a layer of flavor that complements the cheesy sauce beautifully.
Finally, this recipe is incredibly versatile. You can customize it by adding your favorite vegetables, such as sautéed spinach or roasted butternut squash, or by experimenting with different types of cheese to suit your taste preferences.
In conclusion, this baked mac and cheese recipe from the New York Times is a must-try for anyone who loves this classic comfort food. With its rich and creamy sauce, crispy topping, and endless customization options, it's sure to become a family favorite. Whether you're making it for a cozy dinner at home or for a special occasion, this baked mac and cheese is sure to impress.