The Best Mac and Cheese 3 Ways

Steps

Macaroni in a Pot

1. 1

   Macaroni in a Pot: Bring a medium pot of water to a boil and season generously with kosher salt.

2. 2

   Add the elbow pasta, stir, and cook until al dente. Drain and set aside while you make the sauce.

3. 3

   Add the butter to a medium saucepan over medium heat. Once it has melted, whisk in the flour.

4. 4

   Continue whisking and cook the roux for 45 seconds, making sure all the flour is dissolved in the butter.

   Start 45-second timer
5. 5

   While whisking continuously, slowly pour in the milk so it combines evenly with the roux. Whisk until the sauce thickens and coats a spoon.

6. 6

   Whisk in the grated melting cheese until completely melted and the sauce is velvety smooth. Stir in the crème fraîche and season to taste with kosher salt.

7. 7

   Immediately add the cooked pasta to the finished sauce and stir until evenly coated. Serve.

Breadcrumb Topping

8. 8

   Breadcrumb topping: In a medium bowl, stir together the panko breadcrumbs, za'atar, and finely chopped thyme until combined.

9. 9

   Add the melted butter and stir until the breadcrumbs are evenly coated. Season with flaky sea salt and pepper to taste, then set aside.

Mac ‘n Cheese

10. 10

    Family-style oven Mac ‘n Cheese: Preheat the oven to 350°F (180 °C) (175°C (350 °F)).

11. 11

    In a large bowl, combine the grated cheddar and gruyère. Set the cheese mixture aside.

12. 12

    Bring a large pot of water to a boil and season generously with kosher salt. Add the conchiglie and cook until just shy of al dente, about 10 minutes. Drain and set aside.

    Start 10-minute timer
13. 13

    In the same pot used to cook the pasta, melt the butter over medium-high heat. Whisk in the flour.

14. 14

    Continue whisking and cook the roux for 45 seconds, ensuring the flour is dissolved in the butter.

    Start 45-second timer
15. 15

    While continuing to whisk, slowly add the milk to combine evenly with the roux. Whisk until the sauce thickens and coats a spoon.

16. 16

    Whisk in 4 cups (333 g) of the cheese mixture, reserving the remaining cheese, until melted and smooth. Add the drained pasta and stir to coat evenly.

17. 17

    Pour half of the macaroni and cheese into a 4–5-quart baking dish. Top with the remaining 2 cups (167 g) cheese, then add the remaining macaroni and cheese.

18. 18

    Sprinkle the breadcrumb topping evenly over the surface. Bake at 350°F (180 °C) (175°C (350 °F)) for 25–30 minutes, until bubbly and lightly golden brown on top.

    Start 30-minute timer

Low-Calorie Mac ‘n Cheese

19. 19

    Low-calorie Mac ‘n Cheese: Bring a large pot of water to a boil and season generously with kosher salt.

20. 20

    Add the brown rice shell pasta and cook until al dente, following the package directions. Drain and set aside.

21. 21

    Remove the cauliflower leaves and stem, then break the cauliflower into large florets. Put the florets in a large pot with water and bring to a boil.

22. 22

    Boil the cauliflower for about 8–10 minutes, until completely fork-tender and mushy. Using a slotted spoon or strainer, transfer the florets to a blender, reserving the cooking water.

    Start 10-minute timer
23. 23

    Add about 1 cup of the cauliflower cooking water to the blender and blend until completely smooth. Add more cooking water a little at a time until the sauce reaches the desired consistency.

24. 24

    Add the grated cheddar, nutritional yeast, turmeric, truffle salt (if using) or kosher salt, and black pepper. Blend again until smooth.

25. 25

    Mix the sauce with the cooked pasta until evenly coated.

26. 26

    Spoon into bowls, top with grated parmesan or pecorino, and serve.