Ingredients
for the bechamel
- 4 cups (1 quart) whole milk
- 8 tablespoons unsalted butter (1 stick)
- 1/2 cup all-purpose flour
- 1 tablespoon kosher salt, plus more to taste
To assemble
- Kosher salt
- 1 pound elbow macaroni
- 8 ounces shredded 2-year aged sharp cheddar cheese (about 3 cups)
- 3 ounces grated Pecorino Romano cheese (about 1 cup)
- 2/3 cup panko (optional)
Steps
To make the béchamel
- In a medium saucepan heat the milk over medium-high heat till it just comes to a simmer, then remove from heat and set aside.
- Melt the butter in a large heavy-bottomed saucepan over medium heat. Add the flour and whisk constantly till the mixture turns light brown in color, about three minutes. Remove from heat.
- While whisking constantly, slowly add the hot milk to the flour mixture till evenly combined and smooth. (It will get very thick when you first add the milk, then thin out.)
- Return the saucepan to medium-high heat and while whisking constantly, cook till the sauce thickens and coats the back of a spoon, about two to three minutes. Stir in one tablespoon of the salt, taste, and season with additional salt if desired. Next Remove from the heat and set aside.
To assemble
- Bring to a boil a large pot of heavily salted water over high heat. Add the pasta and cook till it’s almost al dente (just on the edge of being underdone), next drain and rinse with cold water and set aside. (If you plan to top the mac ‘n’ cheese with panko and bake it, heat the oven to 400°F then arrange a rack in the middle.)
- over medium heat, place the reserved saucepan of béchamel and stir in both cheeses just until melted and smooth. Then add the pasta and continue cooking, stirring occasionally, till the pasta is heated through and steaming, about two to four minutes. Serve immediately (if baking, transfer to a five-quart baking dish, sprinkle with the panko, and bake till bubbling and brown on top, for about 25 to 30 minutes).
Enjoy!
