This is a recipe I’ve developed over the years, and it’s usually a big hit–especially with youngsters, which is always a good thing in my book. It’s open to variation (I include one below), but the standard never disappoints. I make big batches to share, and it keeps well in the freezer. This recipe serves 10-12.
Ingredients
2 pounds elbow macaroni
3/4 stick unsalted butter
1 large/2 small shallots, minced
1 leek, finely chopped (optional)
1/4 cup flour
1-1.5 quarts of whole milk
2-2.5 pounds of various cheeses (I use sharp cheddar, monterey jack, swiss, and any leftover pieces of good cheese), shredded
1 pkg cream cheese, cut into small pieces
salt and white pepper to taste
panko or other breadcrumbs
shredded parmesan (reggiano is best)
4 tablespoons frozen butter
paprika
Recipe
Cook macaroni in 6-8 quarts of well-salted boiling water until just al dente (they can even be a little under, since they’ll cook more in the cheese sauce). Drain, and spread on a couple cookie sheets to cool. I’ll sometimes do this the night before, and once they’re cool, throw them back in the pot and in the fridge for use the next day.
Make a béchamel sauce: melt the butter in a large pot, and saute shallots (and leeks, if using) until completely translucent. Add flour and whisk until smooth, and cook roux for 3-4 minutes, stirring constantly. You don’t want this to brown, but you do want to cook the flour thoroughly. Add 1 quart of milk, and stir to dissolve roux, and bring to a simmer. Once the sauce is thickened, add the shredded cheese, as well as the cream cheese, and stir with a whisk until fully incorporated. Add cooled macaroni, and stir with a spoon until fully incorporated. Pour into oiled casserole dishes. Mix breadcrumbs, shredded parmesan, and if desired, shredded frozen butter, and spread evenly over the macaroni and cheese. Sprinkle with paprika for color, and bake until golden brown. You can also refrigerate and/or freeze once it is cool, and cook later. Bake in a 350 degree oven for 20-30 minutes (it may take longer if frozen). Again, this is a big recipe, and makes two large casserole dishes, or several medium ones.
Variation: Sauté shrimp along with shallots and leeks, remove when done from pan, and proceed with recipe. Once shrimp are cool, chop roughly, and incorporate into final mixture of macaroni and cheese.
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