Millionaire’s Mac and Cheese
You don’t have to be a millionaire to make this mac and cheese, but after just one bite you might feel like one. Sharp aged Cheddar, creamy fontina and melty Gouda blend to make it irresistibly rich and gooey, and a topping of truffled brioche breadcrumbs make it a golden masterpiece.
Equipment
- 1 Large Pot For cooking pasta and cheese sauce
- 1 Baking Sheet Lined with parchment paper
- 1 Large Mixing Bowl For tossing brioche
- 1 Whisk For roux and cheese sauce
- 1 Spatula or Large Spoon For folding pasta into sauce
Ingredients
Main
- 8 ounces brioche cut into 1/2-inch cubes
- 4 tablespoons truffle butter melted
- 1/2 cup grated Parmesan
- Kosher salt
- 1 pound medium shell pasta
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 teaspoon mustard powder
- 4 cups half-and-half
- 8 ounces aged white Cheddar grated (about 2 cups)
- 8 ounces fontina grated (about 2 cups)
- 8 ounces Gouda grated (about 2 cups)
- Freshly ground black pepper to taste
- 2 tablespoons chopped tarragon optional
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
- For the truffle breadcrumbs: Toss the brioche with the melted truffle butter in a large bowl. Add the Parmesan and 1 pinch salt and toss to coat. Spread onto the prepared baking sheet in a single layer. Bake for 7 minutes, then stir and return to the oven. Bake until the breadcrumbs are dark golden brown and the Parmesan crisps on the pan, 5 to 7 minutes longer.
- Meanwhile, for the mac and cheese: Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package instructions. Reserve 1/2 cup of pasta water. Drain the pasta well and set aside.
- Return the large pot to the stove and melt the butter over medium-high heat. Sprinkle the flour over the butter and cook, whisking frequently, until it is dark blonde and has a nutty aroma, about 1 minute. Stir in the mustard and 1 1/2 teaspoons kosher salt. Slowly whisk the half-and-half into the flour mixture (be careful because it will bubble up). Continue to cook, whisking frequently, until the mixture thickens, about 8 minutes.
- Stir in the Cheddar, fontina and Gouda, stirring until the cheese is melted and smooth. Add the reserved pasta water, 1 tablespoon at a time, until the sauce is smooth and perfectly creamy. Season with pepper.
- Fold the cooked pasta into the sauce until it is completely coated. Taste and adjust the seasoning with more salt and pepper if needed. Spoon the shells into serving bowls. Sprinkle the breadcrumbs and tarragon (if using) over each bowl and serve immediately.
Notes
1. Achieving a 'dark blonde' roux is crucial for depth of flavor; cook the flour-butter mixture patiently until it develops a nutty aroma, but avoid burning it. 2. When melting the cheeses, use medium-low heat to ensure a smooth, emulsified sauce without separation. Overheating can make the cheese stringy. 3. The reserved pasta water is your secret weapon for perfecting the sauce's consistency; add it gradually until it reaches your desired creaminess. 4. Serve immediately for optimal texture, as the sauce can thicken upon standing. For enhanced presentation, consider a quick broil at the end if serving in an oven-safe dish.