Elbow macaroni in a rich, creamy mornay sauce (bechamel and cheese). May be topped with shredded cheese, fried onions, or crunchy Ritz cracker crumbles.

Recommend using blocks of cheese shredded by hand for a creamier product. If possible, source a smoked cheese for additional complexity.

Makes one 9×13″ pan

Ingredients

Mac & Cheese

• 1 lb. elbow macaroni
• 6 tablespoons unsalted butter
• 6 tablespoons flour
• 1 cup heavy cream
• 1 cup buttermilk
• 2 cups milk
• ½ cup reserved pasta cooking water
• 1 tablespoon Worcestershire sauce
• 1 teaspoon hot sauce or 1 tbsp BBQ dry rub
• 1 teaspoon mustard powder
• ½ teaspoon salt
• ½ teaspoon each: onion powder, garlic powder, ground black pepper
• 4 cups shredded cheddar cheese
• 2 cups shredded Gruyere
• (Optional) 1 cup shredded cheddar cheese for topping
• (Optional) ½ cup shredded Gruyere for topping

Crispy topping

• 2 sleeves Ritz crackers
• 4 tablespoon unsalted butter
• ½ teaspoon salt

Directions

Preheat oven to 325°F. Shred cheeses and toss to combine, holding in the refrigerator.

Add 1 pound uncooked elbow pasta and 2 tablespoons salt to 2 quarts of boiling water. Stir the pasta several times after adding to prevent sticking. Took pasta to al dente, approximately 2 minutes less than the cooking time on the package. When the pasta is cooked, reserve ½ cup of the water, then drain pasta and set aside.

In a large sauce pan or Dutch oven, melt 6 tablespoons of butter over medium-low heat until foaming. Add flour and whisk into a smooth roux. Cook roux until slightly toasted smelling but not yet browned, 3-5 minutes. Slowly stream in milk whisking constantly to combine well. Do not pour too fast or the roux will seize and become lumpy.

When all of the milk is incorporated add remaining cream, pasta water, salt, herbs and spices. Stir until combined. Simmer over medium low until thickened and reduced, about 5-10 minutes.

Remove from heat and allow to cool slightly before adding cheese in handfuls, stirring in each handful until smooth. Repeat until all the cheese is combined into a smooth sauce, reserving 1½ cups if using for topping. If the cheese does not combine, return sauce to low heat and stir until smooth, being careful not to overheat sauce or it will break.

Add pasta to the cheese sauce and toss to combine. Transfer to a 9×13″ pan or 12″ cast iron skillet. Top with more shredded cheese, crispy fried onions or crushed crackers (below).

Bake uncovered 30 minutes in a 325°F oven until pasta is thoroughly cooked and toppings are lightly toasted.

For the cracker topping, crush two sleeves of Ritz crackers and combine with salt in a bowl. Pour 4 tablespoons melted butter over top and toss to combine thoroughly. Spread evenly over mac & cheese before baking.