Mac and cheese made easier. And better. Our recipe doesn't use a béchamel but instead relies on the noodles to thicken up the sauce. We also opted to use sharp white cheddar and one of our all time favorite herbs: rosemary. This meal can be ready to eat in less than 20 minutes. Dangerous, we know. —Jon Brian Kinney
What You'll Need
large elbow macaroni
1 + 1/2 tablespoons
very finely minced fresh rosemary
clove of garlic, minced
sharp white cheddar, grated
freshly cracked black pepper
In a large pan, bring enough slightly salted water to cover the noodles to a boil. Add the noodles and cook until just under al dente, about 10 minutes.
While the macaroni is cooking, prepare the sauce. In a larger sauce pan, melt 1 tbs. of butter on medium high heat until it starts to brown. Add the rosemary and the garlic and cook until the aroma in them just starts to release. This only takes seconds.
Add the cream, allow it to bubble and reduce a little on medium high heat, then turn the heat down to low.
Add the cheese and whisk it in, stirring occasionally until all the cheese is melted. Feel free to add a generous amount of black pepper.
Let the sauce reduce slightly until it thickly coats the back of a spoon, then turn off the heat.
When the noodles are done, strain them in a colander then stir them into the sauce. As the sauce cools with the noodles in it, it will thicken up. Stir occasionally to help the mac and cheese thicken evenly. When the mac and cheese has cooled, it can be plated up.
Make the breadcrumbs by melting ½ tablespoon of butter in a small pan on medium high heat, then add the panko crumbs. Stir constantly until the breadcrumbs become even more crispy and a beautiful golden brown. Sprinkle the breadcrumbs on top.