Active Time
N/A
Total Time
35 MIN
Yield
Serves : 4 to 6
© James Baigrie

How to Make It

Step 1    

Preheat the broiler. In a medium saucepan of boiling salted water, cook the macaroni until al dente; drain well.

Step 2    

Meanwhile, in another medium saucepan, melt the butter over low heat. Whisk in the flour until a paste forms. Gradually whisk in the milk until smooth. Bring the sauce to a boil over moderately high heat, whisking, until thickened. Off the heat, stir in the mixed shredded cheeses until melted. Season with salt and pepper.

Step 3    

Add the macaroni to the hot cheese sauce and stir to coat; transfer to a 9-by-13-inch glass or ceramic baking dish and sprinkle on the Parmigiano-Reggiano. Broil 4 inches from the heat for 4 minutes, until richly browned. Let rest for 5 minutes before serving.

Make Ahead

The cheese sauce can be refrigerated for up to 2 days. Reheat thoroughly before adding the macaroni.

Suggested Pairing

A ripe Grenache is bold enough to stand up to this rich mac and cheese.

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