30 minutes
Mac and Cheese is the ultimate comfort food. Creamy, cheesy, and with a hint of sharpness, this dish is a simple yet satisfying meal perfect for a cozy night in.
Dried Elbow Macaroni
0 oz
tablespoons
Onions, finely diced
each
cups
Aged Sharp Cheddar Cheese, microplaned
cups
Parmesan Cheese, microplaned
cups
Creme fraiche
tablespoons
Chives, chopped for garnish
tablespoons
to taste
1. Boil Water
Fill a medium pot with water and add 2 teaspoons of salt per quart of water. Bring it to a boil, then reduce to low heat and cover with a lid to keep it hot.
2. Sweat Aromatics
In a large skillet, melt butter over medium heat. Add diced onion with a pinch of salt and cook until the onion is translucent, about 3-4 minutes. Stir frequently to avoid browning.
3. Add Cream
Pour in the heavy cream and stir to combine with the onions. Bring to a simmer, stirring occasionally and allowing the cream to thicken slightly.
4. Cook Pasta
Return the water to a boil and add the elbow macaroni. Cook according to the package instructions until al dente, about 1 minute less than the recommended cooking time. This usually takes about 7-8 minutes. Reserve 1 cup of pasta water before draining the pasta.
5. Sauce Pasta
Transfer the pasta into the skillet with the simmering cream. Add about 1/4 cup of the reserved pasta water to help the sauce coat the pasta evenly. Stir the mixture over medium-low heat until the pasta is tender and the sauce has thickened. This should take about 2-3 minutes. The starchy pasta water not only helps emulsify the sauce but also ensures it clings to the pasta for a creamy texture.
6. Finishing Ingredients
Remove the skillet from the heat. Stir in the aged sharp cheddar and Parmesan cheese until fully melted and the sauce is smooth. If the sauce is too thick, add a little more pasta water to reach the desired consistency. Season with black pepper to taste. Add the creme fraiche and chives and stir to combine.
Use a combination of cheeses for complexity and meltability. Aged cheddar gives a deep flavor, while a cheese like Gouda or Fontina adds creaminess. Avoid pre-shredded cheeses as they often contain anti-caking agents that can make your sauce grainy.
For a silky-smooth cheese sauce, start with a roux. Cook it to get rid of the raw flour taste, then whisk in milk to avoid lumps. The sauce should coat the back of a spoon but still be liquid enough to mix easily with the pasta.
Cook your pasta to al dente, as it will continue to cook slightly when mixed with the hot cheese sauce. Overcooked pasta can become mushy and detract from the dish's texture.
Select a pasta shape with nooks and crannies such as elbow macaroni, shells, or cavatappi. These shapes are excellent for catching and holding onto the cheese sauce.
When melting the cheese into the sauce, keep the heat low to prevent the sauce from breaking and becoming grainy or oily.
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