Best-Ever Mac & Cheese
Ingredients
On a trip last summer with her family, Carla dined at JuneBaby which was voted Best New Restaurant for 2018 by the James Beard Foundation. Then an article in the Seattle times caught her eye—JuneBaby Chef Edouardo Jordan was sharing his recipe for his ‘Best-Ever Macaroni and Cheese’. Carla thought it would be fun for the Jovial test kitchen to take the recipe for a test drive with Jovial pasta. The Jovial staff verdict on Chef Jordan’s recipe? It’s a perfect balance of creamy and crispy, velvety and delightful, and the crisp top is worth fighting over. Give this recipe a try with your favorite Jovial pasta!
Instructions
- Make the sauce: In a medium saucepan, melt the butter over medium heat, then whisk in the flour and stir until the butter fully absorbs the flour.
- Slowly add the milk and cream, whisking to avoid lumps, and bring to a simmer, stirring so it does not stick to the bottom of the pan.
- Once it has thickened, shut off heat and whisk in all the cheeses, and the paprika.
- Stir until cheese is completely incorporated. Salt to taste.
- Cook the pasta according to package instructions.
- Drain the pasta.
- Assemble the pasta: Let both the pasta and the sauce cool for about five to ten minutes.
- Combine the pasta and the sauce, and check again for salt.
- Transfer the mixture to a 10-inch cast iron skillet or casserole dish, and cover evenly with the cheese topping.
- Place under a broiler until the cheese is melted and dark golden brown.
- Serve immediately.