Butter the dish with the remaining 1 Tbsp butter. Using oven mitts, carefully remove the hot baking dish from the oven. Drain the macaroni and add it to the cheese mixture. Cook, stirring, until all the cheese has melted, about 1 minute.Ĥ. Gradually add the milk and heavy cream, whisking constantly, and cook until the mixture thickens and begins to bubble, 2 to 4 minutes.Īdd the cheddar, fontina, gruyère, and ¼ cup Parmigiano-Reggiano. Gradually add the flour, whisking constantly until the mixture thickens and turns blonde in color, 2 to 4 minutes. As the pasta cooks, melt 4 Tbsp butter in a 2-quart heavy-bottomed stockpot over medium heat. In a large pot of boiling, salted water, cook the macaroni until al dente, about 1 minute less than the package instructions.ģ. Place a medium ovenproof baking pan inside your oven and preheat your oven to 400☏.Ģ. Kosher salt and freshly ground black pepper, to tasteġ.
¼ cup grated Parmigiano-Reggiano, plus ¼ cup Recipe by Glenn Harris, chef/owner of The Smith in New York City We're asking you, the readers, to click on. Ingredients Pasta 1/2 cup butter + more to grease ramekins 1/2 cup flour 2 cups half and half 3 cups sharp cheddar cheese, shredded 2 cups gruyere cheese, shredded 2 tsp salt 1/2 tsp nutmeg 1/2 tsp. You’ll enjoy.Īnd you’ll remind yourself just how important it is, every now and then, to indulge. That's why, for the 'Gouda' of the order, we're stacking up the Stiltons and challenging all cheddars to find the best mac-and-cheese in Fargo-Moorhead. That’s because after one bite of the stuff, you’ll be silenced. And he includes four-count ‘em-four types of cheese. Glenn Harris, chef of The Smith in New York City doesn’t cut back on the butter in his iconic macaroni and cheese recipe. His version never tasted as good as Mom’s. With little kitchen skills, he’d turn to boxed mac ‘n’ cheese and, being a fat-fearing parent of the early-90’s, he’d leave out the butter. See, when I was younger my father sometimes had to play the role of chef when my mom was working a late shift. Give me macaroni and cheese in all its creamy, gooey, velvety glory. If you like your mac ‘n’ cheese lightened up with butternut squash, skim milk, or reduced-fat cheese, that’s fine. This is why whenever I’m craving macaroni and cheese, I go all out. Think about it: When someone tells you that you can’t eat pizza, what does that make you want to eat? The best eating plans are ones that operate on inclusion, not exclusion. In fact, indulgence is part of a healthy diet.
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top.Every once and a while, it’s good to indulge. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper.
Pour the egg mixture into the sauce, whisking constantly.