The key to excellent macaroni and cheese, and we all want excellent, not just good mac, is great cheese. You can not skimp on cheese. I have tried to substitute cheese and it just does not work.
You have to invest in your Mac and that means investing in the best cheese you can find. This mac is made with Gouda, Fontina, Parmigiana-Reggiano, Jack, Asiago, Romano and Sharp Cheddar.
Yes I have included almost every region of the world for my cheese selection.
An excellent Mac must have a bechamel sauce, which requires mixing flour and butter to form a light roux, cream, milk and then all that glorious cheese.
Toss in penne pasta that has been slightly undercooked. I cook my pasta 1 minute under al dente around 9 minutes because we still have to bake the pasta.
The trick to this mac and cheese is to bake the macaroni at 375 degrees for 20 minutes then add the bread crumb topping and extra butter and bake for 20 minutes more to brown the topping.
You have done all the work, it’s time to eat, eat and eat a third bowl of this Mac-i-licious Mac.