Ultimate Macaroni and Cheese

Macaroni and cheese is a recipe I’ve been meaning to post on Clearly Delicious for a while now.  It’s one of those fabulous staples that, when done correctly, can make you the center of  a pot luck dinner and an instant casserole celebrity.  I know, I’ve seen it happen.

This version of macaroni and cheese comes from Tyler Florence over at Food Network.  I still remember the day I flipped through the channels to see Tyler Florence roasting tomatoes and grilling a simple cheese sandwich for his son.  Something about the modern loft-style appearance of his chic Food Network kitchen and his inherent masculinity gave me pause.  He was making recipes that I often find myself preparing–grilled cheese sandwiches, tomato basil soup, and this macaroni and cheese–but doing it for a skillful male appetite.  For Florence, macaroni and cheese means the whole box of elbow macaroni dressed in a fabulous, homemade cheese sauce heavy on the butter and cheddar.  Although this recipe might certainly inflate your arteries with unnecessary calories, I find the combinations here a wonderful family-size meal or large serving for a community pot luck.

Cheesy and delicious, this Ultimate Macaroni and Cheese really is just that–the ultimate.  I return to this recipe again and again (the cheese sauce never fails nor does the healthy topping of extra cheddar).  It’s classic and easy, perfect for Clearly Delicious.

Ultimate Macaroni and Cheese

This recipe is courtesy of Tyler Florence at Food Network (here).  In the original, Tyler makes the dish even more decadent by adding caramelized onions and bacon to the top of the dish.  Although these toppings really are quite tasty, I’ve skipped these ingredients for a more classic take on an American favorite.  Simply top with leftover sharp cheddar cheese and voila! Restaurant-style Macaroni and Cheese at home.  For other versions of this recipe, see the Blancher family recipe here.

Ingredients:

*kosher salt, for salting water

*1 pound elbow macaroni and cheese

*3 tablespoons unsalted butter

*3 tablespoons flour

*4 cups milk (I used 2%, but can easily use whole)

*4 sprigs thyme, stemmed

*4 cloves garlic, minced or pressed

*5 1/2 cups sharp cheddar cheese, shredded

*1/4 cup flat leaf parsley

*pepper, to taste

1.) Preheat oven to 400F.  Fill a heavy pot with hot water and season generously with kosher salt (think like the Italians: your pasta water should taste like “sea water” if the pasta is to have any flavor).  Bring to a boil and cook macaroni based on package instructions, or until al dente–firm, but still soft.  Strain and cool lightly while you prepare the cheese sauce.

2.) Prepare cheese sauce: in a deep non-stick skillet, warm butter over medium heat.  Whisk in flour and cook for about 1 minute stirring constantly to prevent burning and clumping.  Whisk in 4 cups of milk slowly with thyme and garlic.  Bring mixture to a light boil and slowly stir in 4 cups of cheddar cheese continuing to stir until smooth and creamy.  Bring mixture to a simmer and add parsley.  Season cheese mixture to taste with salt and pepper.

3.) Add pasta to the pot or skillet and stir to coat.  Transfer mixture to a well-greased baking dish (about 9×13) and sprinkle with remaining cheddar cheese, salt, and pepper.  Bake for 30 minutes or until bubbly and cheese is golden.  Remove from oven and cool at least five minutes before serving.  Makes 8 servings.

–Helana Brigman

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