This creamy macaroni and cheese is chewy, delicious, and a crowd-pleaser of cheese pull (that’s a word, right?) that’s perfect for a cozy weeknight meal or as a side dish to bring to the Thanksgiving table Shocking. Unlike BA’s Best Macaroni and Cheese recipe, it’s made without a batter, which means there’s no need to worry about flour thickeners causing the cheese sauce to clump together. Instead, American cheddar and spicy cheddar form a velvety, luscious base. When buying American cheese, don’t just look at slices, you want cheese that’s sold in blocks (sometimes called deluxe American cheese) that you can grate for quick and easy melting. Finally, you’ll stir in the fontina cheese to ensure that each serving is springy. A pinch of turmeric doesn’t add much flavor, but it helps achieve a sunny yellow color that offsets the brick red of the paprika.
This easy recipe is perfect for anyone looking for a make-ahead holiday solution: Cook pasta until Very Once al dente, rinse well to prevent crust from sticking, then store at cool room temperature with grated cheese and onions for 4 hours. When you’re ready to serve, you can quickly whip up the pasta. Although this may seem like a bigger time saver, avoid using pre-shredded cheese as it’s coated with an anti-caking agent that may cause the sauce to break or become stale.
This macaroni and cheese recipe comes together almost entirely on the stovetop, but it really gets that classic baked macaroni effect. Once you’ve transferred your delicious pasta to the casserole dish, you’ll sprinkle it with more cheese (and add some bread crumbs if you like) and bake it in the oven for the last few minutes.
