The MOM 100 Blog
My kids like Kraft macaroni and cheese. There, I said it. I haven’t made it in a long time although, like most of us, I have succumbed to the call of the blue box at times. But even now when they eat it at a friend’s house I definitely get to hear about it later: “Kiefer gets to have the macaroni and cheese in the box every night. Why can’t we ever have that?”
Still, they seem to be willing to shovel in this homemade version at a pretty fast clip, and we can pronounce all of the ingredients. Laced with a blend of cheeses and enriched with milk and cream, even grown-up guests tend to sigh with pleasure while looking at the browned panko crust sitting atop a bubbling casserole of cavatelli nestled in a sauce fragrant with a mixture of Gruyère and cheddar. (Although we call it macaroni and cheese, the actual pasta shape is up for grabs.) It’s hard to think of a single dish with more universal kid appeal.
The Dijon mustard and red pepper flakes give the macaroni and cheese a little kick, a little edge, and save the dish from being too intensively rich and creamy (not that there’s anything wrong with that). And, no, this isn’t low fat. Thanks for asking.
FOR THE PANKO TOPPING:
3 tablespoons unsalted butter
3 cups panko (Japanese bread crumbs, see Note)
1⁄2 cup freshly grated Parmesan cheese
FOR THE PASTA AND CHEESE SAUCE:
4 tablespoons (1⁄2 stick) unsalted butter, plus butter for greasing the baking dish(es)
4 tablespoons all-purpose flour
1⁄2 teaspoon red pepper flakes (optional)
4 1⁄2 cups 2 percent or whole milk (however indulgent you’re feeling)
1 cup heavy (whipping) cream
5 cups coarsely grated flavorful cheese, such as sharp cheddar or Gruyère, or a mix (see “Who Moved My Cheese to the Back of the Fridge?” at right)
1⁄2 cup freshly grated Parmesan cheese
4 teaspoons Dijon mustard
1 1⁄2 teaspoons kosher or coarse salt, or more to taste
1⁄2 teaspoon freshly ground black pepper, or more to taste
1 1⁄2 packages (24 ounces) dried cavatelli, ziti, penne, or any short pasta
- Preheat the oven to 400°F. Butter a shallow 4-quart baking dish (or use 2 smaller baking dishes, or one smaller baking dish and some individual ramekins; see the Fork in the Road, opposite page).
- Bring a large pot of water to a boil, salt it generously, and let the water return to a boil.
- Meanwhile, make the panko topping: Melt the butter in a small saucepan over low heat or place it in a medium-size microwave-safe dish and heat it in a microwave oven until melted, 15 seconds. Add the panko and the Parmesan and stir until well combined. Set the panko topping aside.
- Make the pasta and sauce: Melt the butter in a large heavy saucepan over medium heat. Whisk in the flour and red pepper flakes, if using. Cook, stirring, until the flour is blond in color, about 4 minutes. Gradually whisk in the milk. Increase the heat to medium-high and let come to a simmer, whisking frequently. Reduce the heat to medium-low and let the sauce simmer until it starts to thicken, about 5 minutes. Add the cream, grated cheese, Parmesan, mustard, salt, and black pepper, stirring until everything is smooth. Taste for seasoning, adding more salt and/or black pepper as necessary.
- Add the pasta to the boiling water and cook it until barely al dente (follow the package directions but stop a minute or two before the pasta is completely tender). Set aside 1 cup of the pasta cooking water, then drain the pasta.
- Whisk the reserved pasta cooking water into the cheese sauce, combining it thoroughly. Add the pasta to the cheese sauce and stir to combine. Spoon the pasta mixture into the prepared baking dish. There will appear to be a lot of sauce. Some of it will be absorbed into the pasta as it cooks, and in my book saucy is better than dry.
- You can continue with Step 8 or see the Fork in the Road suggestion on preparing the mac and cheese for kids below.
- Sprinkle the panko topping evenly over the pasta and bake it until golden and bubbling, 30 to 40 minutes. Let the pasta sit for a few minutes before serving.