To freeze, transfer the macaroni and cheese to a buttered 9-by-13-inch freezer-to-oven baking dish. Cover tightly with aluminum foil. Freeze for up to 2 months. Bake, frozen and covered with foil, at 350°F, for 1 hour. Uncover, top with the bread cubes and bake until the topping is golden, about 20 minutes longer.
Prep Time
35 minutes
Cook Time
50 minutes
Servings
4
Ingredients
8 Tbs. (1 stick) unsalted butter, plus more for brushing
1/2 cup all-purpose flour
1 quart milk, heated
4 cups shredded sharp cheddar cheese
2 oz. shredded fontina cheese
2 tsp. dry mustard
2 Tbs. salt, plus more, to taste
1 lb. macaroni, shell or penne pasta
Freshly ground pepper, to taste
Fresh coarse bread crumbs from 4 slices country-style white bread
Directions
Prepare the sauce
Preheat an oven to 350°F. Butter four 1-cup individual ramekins or a 3-quart freezer-to-oven baking dish. Bring a large pot of water to a boil over high heat.
In a large saucepan over low heat, melt 6 Tbs. of the butter. Add the flour, a little at a time, whisking to incorporate. Increase the heat to medium and very gradually whisk in the heated milk. Cook, stirring frequently, until the mixture is thick and creamy, about 10 minutes. Remove from the heat. Add the cheddar, fontina and mustard and whisk until the cheese is melted. Set aside.
Cook the macaroni
Meanwhile, add the 2 Tbs. salt and the macaroni to the boiling water. Cook, stirring occasionally to prevent sticking, until the pasta is not quite al dente, about 2 minutes less than the package instructions. Drain well.
Add the pasta to the cheese sauce and stir well. Season with salt and pepper. Transfer to the ramekins or baking dish. If freezing, set aside and let cool (see note above).
Bake the macaroni and cheese
In a fry pan over medium heat, melt the remaining 2 Tbs. butter. Remove from the heat, add the bread crumbs and stir until coated. Sprinkle over the macaroni and cheese. Bake until the sauce is bubbling, about 30 minutes. Let stand for 5 minutes, then serve. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Make Ahead, by Rick Rodgers (Oxmoor House, 2008).
Rated 5 out of
5 by
BobN from
Very tasty Mac and cheeseI made this for our grandkids. We usually make the packaged stuff that is basically tasteless. Not only did they love it, but their parents also devoured it. I made enough for 8 people but 4 ate it all. It’s that good. Qq
Date published: 2019-09-24
Rated 5 out of
5 by
Toni33et from
Delicious!I made this recipe exactly as instructed. It turned out wonderfully. My teenaged grandson had requested mac and cheese. This recipe made an ample amount for us with plenty to send home for his brothers plus a generous amount to freeze in individual servings. The flour amount given was just right and the sauce thickened in less than 10 minutes. Couldn't be more pleased with this recipe.
Date published: 2019-02-09
Rated 4 out of
5 by
Magret from
Good but too much flourI really liked this recipe but I felt like 1/2 cup of flour was a bit much. The mac N cheese had a slightly gritty texture because of this but it was still edible. Next time, I think I'll use less flour.
Date published: 2012-08-17
Rated 5 out of
5 by
Bailey426 from
Excellent RecipeNext time I might add ham.
Also you can substitute other cheese for the fontina if that is hard to find.
Date published: 2012-02-09
Rated 5 out of
5 by
JustWantGoodFood from
Sooo good, and adaptableI was having a friend and her toddler over so I decided mac & cheese was a safe bet. It came out so delicious and everyone devoured it (and had plenty to take home!). The only thing I did differently was add a little bit of nutmeg.
The second time I made it, I added cooked thick-sliced applewood smoked bacon. YUM. I brought it as a side dish to Christmas dinner and my family (harshest critics of all) raved.
It's also good with or without the breadcrumbs.
My milk mixture took much longer to thicken than the recipe said - more like 20 min.
