Back to School Kitchen Favs: Mac and Cheese
Great mac and cheese is a study in texture: a smooth, glossy sauce underneath and a cracker-crisp, buttery top above. This version layers sharp cheddar and gruyère for depth and balances richness with a bit of paprika. The key is a calm simmer on the stove that lets the roux hydrate and the dairy thicken without breaking. Cooking with gas gives on-the-dot control so your béchamel stays silky before the dish goes into the oven to bubble and brown.
Recipe:
Ingredients: 16 oz elbow macaroni; 1 Tbsp olive oil; 6 Tbsp butter; ⅓ cup flour; 3 cups whole milk; 1 cup heavy cream; 4 cups shredded sharp cheddar; 2 cups shredded gruyère; 1½ cups panko; 4 Tbsp melted butter; ½ cup shredded parmesan; ¼ tsp smoked or regular paprika; salt and pepper.
Directions: Heat oven to 350°F; grease a 3–4 qt baking dish. Cook pasta 1 minute shy of al dente; drain; toss with oil. Melt butter in a deep saucepan; whisk in flour 1 minute. Gradually whisk in milk and cream; cook to bubbling; continue 2 minutes. Season; whisk in 2 cups cheese, then 2 more cups until smooth and thick. Fold in pasta. Layer half the mac in the dish, add remaining 2 cups cheese, then top with remaining mac. Mix panko, parmesan, melted butter, and paprika; sprinkle on top; bake ~30 minutes until bubbling and golden. Serve immediately.
From whisk to bake, balanced heat means a velvety center and perfectly toasted topping.