A Decadent Mac & Cheese Recipe

Serves 4 | Prep time: 40 mins | Bake time: 25 mins

Ingredients

For the pasta:

• 1/2 lb elbow macaroni (or try cavatappi or pipette for texture) I used cavatappi.

For the béchamel base:

• 2 tbsp unsalted butter

• 2 tbsp all-purpose flour

• 1-1/4 cups whole milk, warm

• 1/2 cup heavy cream, warm

• ½ tsp Dijon mustard

• 1/4 tsp freshly grated nutmeg

• Salt and white pepper to taste

For the cheese blend:

• 3 oz aged white cheddar, grated

• 2 oz Gruyère, grated (nutty, melty)

• 1 oz Fontina or Taleggio, grated (for creaminess) Fontina is my go-to.

• 2 tbsp grated Parmigiano-Reggiano (for umami depth) Real cheese; no Green Can.

For the topping:

• 1/2 cup fresh breadcrumbs (from good-quality bread)

• 1 tbsp melted butter

• 2 tbsp Parmigiano-Reggiano

• Optional: 1 tsp chopped fresh thyme or chives

Method

1. Cook the pasta
   Boil pasta in well-salted water just to al dente. Drain and toss with a touch of olive oil to prevent sticking. Set aside.

2. Make the béchamel sauce
   In a heavy-bottomed saucepan, melt the butter over medium heat. Whisk in the flour and stir constantly for about 2 minutes to make a blond roux. Gradually add the warm milk and cream, whisking continuously to avoid lumps. Simmer for 5 to 6 minutes until thickened and velvety.

3. Build flavor
   Stir in Dijon mustard, nutmeg, salt, and white pepper. Begin adding the cheese in handfuls, off heat, whisking until melted. Reserve a small handful (1/2 cup) of the cheese for the top.

4. Assemble
   Combine the pasta and cheese sauce. Transfer to a buttered 1-quart baking dish. Sprinkle the reserved cheese over the top.

5. Prepare the topping
   Toss breadcrumbs with melted butter, Parmigiano, and herbs. Scatter evenly over the dish.

6. Bake
   Bake in a 375°F (190°C) oven for 20–25 minutes until bubbling and golden.

7. Rest & Serve
   Let rest 5–10 minutes before serving. Optional: finish with a dusting of smoked paprika or a drizzle of truffle oil. I went with smoked paprika. 
   

Notes

• For a smoky variation: add diced pancetta or crisp bacon to the mix. I used pancetta.

• For a deeper umami layer: stir in a teaspoon of white miso paste to the béchamel. Which I did, but couldn’t taste it.

• For wine pairing: a lightly oaked Chardonnay or a creamy Viognier balances richness; red lovers could try a soft Pinot Noir.

This is actually Chat’s original recipe cut in half.  But, trust me, it is super rich and will still serve four.