Description
A rich, golden-baked mac and cheese made with homemade lemon-enhanced béchamel, mature cheddar, and twice-baked pasta for a perfect crusty exterior and tender interior.
Ingredients
Elbow macaroni, halal pasta only – 1 lb (16 oz)
Mature Cheddar cheese, sharp – 2 cups
All-purpose flour – 4 tbsp
Unsalted butter – 4 tbsp
Whole milk, 35% fat preferred – 3 cups
Eggs, large and at room temperature – 2
Grated Parmesan, optional – 1/4 cup
Instructions
Bring 6 quarts salted water (2 tbsp salt) to a boil. Add pasta and cook 8 minutes for al dente, reserving 1 cup pasta water before draining
In a saucepan, melt butter, add flour, and cook 2 minutes for a blond roux
Whisk hot milk (approx 450°F) into the roux while stirring, then simmer 5 minutes until thickened, adding pasta water as needed
Add cheese to the sauce in batches, stirring until fully melted
Whisk in eggs immediately to emulsify the sauce, preventing raw egg taste
Mix pasta with the sauce until glossy and coated
Transfer to a greased 3-quart oval dish, bake at 350°F for 25 minutes, then cool 10 minutes
Preheat oven to max temperature (broil setting), then broil 5 minutes for a golden crust
Notes
Use room temperature eggs for smooth emulsification
Twice-baking creates a crisp exterior while maintaining tender pasta
Reserve pasta water prevents sauce from becoming too dry
Parboiling pasta without salt avoids over-salting the final dish
- Prep Time: 30
- Cook Time: 45
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/8 of recipe)
- Calories: 320
- Sugar: 6g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 110mg