Holy Homemade Macaroni is how you need to do mac and cheese from now on. No joke. This is the most tender, cheesy, creamy mac and cheese you’ve ever had. No blue box can replicate its majesty! Nothing can quite capture its depth of flavor, the subtle seasonings that make the cheese flavor all the bolder and more delectable! It might just be divine! It’s Holy Homemade Macaroni after all!
Ingredients
- 16 ounces large elbow macaroni, uncooked, can substitute large shells or cavatappi
- 6 tablespoons salted butter
- 1/3 cup yellow onion, grated
- 2 teaspoons dry mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon nutmeg, freshly grated
- 1/8 teaspoon cayenne pepper
- 6 tablespoons all-purpose flour
- 3 1/2 cups milk
- 1 3/4 cups heavy cream
- 2 teaspoons Worcestershire sauce
- 4 ounces extra-sharp yellow cheddar cheese, shredded, divided, plus 4 ounces, diced
- 4 ounces sharp white cheddar cheese, shredded, divided, plus 4 ounces, diced
- fresh parsley leaves, optional, to taste, for garnish
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Lightly grease a 9×13-inch baking dish.
Step 3 –Bring a pot of salted water to a rolling boil.
Step 4 –Cook the pasta to al dente, according to the package directions.
Step 5 –Melt the butter in a large saucepan over medium heat.
Step 6 –Add the onion, the dry mustard, the salt, the black pepper, the nutmeg, and the cayenne and cook, while stirring, until fragrant, about 30 seconds.
Step 7 –Add the flour and cook while stirring until golden, about 2 minutes.
Step 8 –Gradually whisk in the milk and the heavy cream.
Step 9 –Bring the mixture to a boil while whisking occasionally.
Step 10 –Reduce the heat to medium-low.
Step 11 –Simmer the mixture, while whisking, until slightly thickened, about 5 minutes.
Step 12 –Stir in the Worcestershire sauce.
Step 13 –Transfer the saucepan from the heat.
Step 14 –Stir in 3/4 of the shredded yellow cheddar and 3/4 of the shredded white cheddar and whisk until melted.
Step 15 –Stir in the pasta, 4 ounces of the diced yellow cheddar, and 4 ounces of the diced white cheddar.
Step 16 –Pour the pasta mixture into the prepared baking dish.
Step 17 –Place the baking dish on a rimmed baking sheet and bake until bubbly and golden, about 30 minutes.
Step 18 –Transfer the baking dish from the oven and set the oven to broil.
Step 19 –Sprinkle the remaining 1/4 of the shredded yellow cheddar and the remaining 1/4 of the shredded white cheddar on top of the mac and cheese.
Step 20 –Broil the mac and cheese 6-inches from the heat until the cheeses are melted and golden, about 2 minutes.
Step 21 –Allow the mac and cheese to cool on a wire rack for 15 minutes.
Step 22 –Serve garnished with the parsley.
