Holy Homemade Macaroni

Name: Holy Homemade Macaroni
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 10
Ingredients: 16 ounces large elbow macaroni, uncooked, can substitute large shells or cavatappi; 6 tablespoons salted butter; 1/3 cup yellow onion, grated; 2 teaspoons dry mustard; 1 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/8 teaspoon nutmeg, freshly grated; 1/8 teaspoon cayenne pepper; 6 tablespoons all-purpose flour; 3 1/2 cups milk; 1 3/4 cups heavy cream; 2 teaspoons Worcestershire sauce; 4 ounces extra-sharp yellow cheddar cheese, shredded, divided, plus 4 ounces, diced; 4 ounces sharp white cheddar cheese, shredded, divided, plus 4 ounces, diced; fresh parsley leaves, optional, to taste, for garnish

Vegetarian Gastro-Pub Oven

Time: 1 hour 10 minutes

Yield: 10 servings

About

Holy Homemade Macaroni is how you need to do mac and cheese from now on. No joke. This is the most tender, cheesy, creamy mac and cheese you've ever had. No blue box can replicate its majesty! Nothing can quite capture its depth of flavor, the subtle seasonings that make the cheese flavor all the bolder and more delectable! It might just be divine! It's Holy Homemade Macaroni after all!

Ingredients

16 ounces large elbow macaroni, uncooked, can substitute large shells or cavatappi
6 tablespoons salted butter
1/3 cup yellow onion, grated
2 teaspoons dry mustard
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/8 teaspoon nutmeg, freshly grated
1/8 teaspoon cayenne pepper
6 tablespoons all-purpose flour
3 1/2 cups milk
1 3/4 cups heavy cream
2 teaspoons Worcestershire sauce
4 ounces extra-sharp yellow cheddar cheese, shredded, divided, plus 4 ounces, diced
4 ounces sharp white cheddar cheese, shredded, divided, plus 4 ounces, diced
fresh parsley leaves, optional, to taste, for garnish

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Lightly grease a 9x13-inch baking dish.

Step 3 -Bring a pot of salted water to a rolling boil.

Step 4 -Cook the pasta to al dente, according to the package directions.

Step 5 -Melt the butter in a large saucepan over medium heat.

Step 6 -Add the onion, the dry mustard, the salt, the black pepper, the nutmeg, and the cayenne and cook, while stirring, until fragrant, about 30 seconds.

Step 7 -Add the flour and cook while stirring until golden, about 2 minutes.

Step 8 -Gradually whisk in the milk and the heavy cream.

Step 9 -Bring the mixture to a boil while whisking occasionally.

Step 10 -Reduce the heat to medium-low.

Step 11 -Simmer the mixture, while whisking, until slightly thickened, about 5 minutes.

Step 12 -Stir in the Worcestershire sauce.

Step 13 -Transfer the saucepan from the heat.

Step 14 -Stir in 3/4 of the shredded yellow cheddar and 3/4 of the shredded white cheddar and whisk until melted.

Step 15 -Stir in the pasta, 4 ounces of the diced yellow cheddar, and 4 ounces of the diced white cheddar.

Step 16 -Pour the pasta mixture into the prepared baking dish.

Step 17 -Place the baking dish on a rimmed baking sheet and bake until bubbly and golden, about 30 minutes.

Step 18 -Transfer the baking dish from the oven and set the oven to broil.