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Homemade Mac and Cheese

We might be biased but this creamy and flavor packed Mac and Cheese is hands down the best one. With that perfect pizza like crust, it can be enjoyed for any occasion!

Prep:

20

minutes

Cook:

60

minutes

TOtal:

80

minutes

Ingredients

  • 12 ounces dried pasta (gemeli)
  • 1 tablespoon butter
  • 1 cup shredded mozzarella (½ cup for topping)
  • 2 cups aged gouda
  • 1 cup cheddar
  • ½ yellow onion
  • 2 tablespoons parsley (chopped)
  • 2 tablespoons chive (chopped)
  • ½ quart (1 pint) heavy cream
  • 1 tablespoon all-purpose flour
  • 2 tablespoons salt (plus 1.5 teaspoons for cooking pasta)
  • 3 cracks (or a large pinch) black pepper
  • 8 ounces ritz crackers (crushed)
  • 1 cup pasta water

Instructions

  1. Cut the onion in half, peel it, and set it aside.
  2. Put your sauce pot on the stove and heat on medium-high heat.
  3. Add about 1 tablespoon of oil to the pot and put the onion into the pot. Cook on medium heat until the onion starts to develop a deep charred appearance.
  4. In the meantime, fill another pot with about 3 quarts of water and bring to a boil.
  5. Once boiling, add 1.5 teaspoons of salt and the pasta.
  6. Stir the pasta to ensure it does not stick and cook for 6-8 minutes or until the pasta is al dente, or has a firm bite but no crunch.
  7. Once finished, strain the pasta making sure to reserve 1 cup of the pasta cooking water and then run cool water over the pasta to stop the cooking. Set aside. (If you will not be using right away, gently coat with olive oil to prevent it from sticking.)
  8. Focusing back on the sauce, flip the onion and repeat on the second side.
  9. Once the onion is charred on both sides, turn off the heat and let the onion sit for about 2 minutes to allow the pot to cool slightly.
  10. Once slightly cooled, add the butter to the pot and move to melt. Once melted, slowly sprinkle in the flour, while whisking, till all the flour is incorporated and a “roux” forms. (Leave the onion in the pot, but move it to the side so it doesn't absorb all the butter.)
  11. Once the roux has formed, continue to cook on low heat for about 1-2 minutes, stirring constantly.
  12. After two minutes, add the heavy cream slowly, whisking constantly, until the mixture is smooth and then whisk in the pasta cooking water.
  13. Continue to cook the cream, stirring occasionally, until the cream comes to a slow simmer. Turn the heat to low and continue cooking, stirring occasionally, for another 10-15 minutes, or until the raw flour flavor is cooked out.
  14. Once the raw flour flavor is cooked out, add the salt and pepper and add all of the cheese except for ½ cup of mozzarella cheese. Stir the cream to melt the cheese.
  15. Once the cheese is melted, add the cooked pasta and the chives and parsley.
  16. Preheat the oven to 375 F.
  17. Try some of the pasta and season to taste.
  18. Pour the pasta, with the sauce, into a hotel pan or casserole dish and top with the crushed ritz crackers.
  19. Add the leftover shredded mozzarella to the top and bake at 375 F for about 20-30 minutes or until the top is golden brown like a pizza.
  20. Allow the mac and cheese at least 10 minutes to cool after removing from the oven before enjoying.

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