Mac n' Cheese: Queen of Comfort Food

https://www.newsbreak.com/doc-lawrence-1599273/4035952425070-american-comfort-mac-n-cheese?s=ws_em

Macaroni and cheese, a culinary icon, claims a rightful place on the American dinner table. It's like a warm embrace that evokes childhood memories, family and church gatherings. While its roots can be traced back to European dishes, America adopted macaroni and cheese, elevating it from a simple side to a star.

It's omnipresent, and constantly evolving, a testament to its versatility.

It's a dish that says, "Welcome home."

Frank’s American Comfort Mac and Cheese

Ingredients:

1 lb elbow macaroni

6 tablespoons unsalted butter

½ cup all-purpose flour

5 cups whole milk, warmed

1 teaspoon dry mustard

½ teaspoon smoked paprika

¼ teaspoon cayenne pepper

1 teaspoon salt

½ teaspoon black pepper

8 oz sharp cheddar cheese, freshly grated

4 oz Gruyère cheese, freshly grated

4 oz fontina cheese, freshly grated

2 oz Parmesan cheese, freshly grated, plus more for topping

4 oz cream cheese, softened and cut into cubes

1 cup panko breadcrumbs

2 tablespoons chopped fresh parsley (for garnish)

Instructions:

Bring a large pot of salted water to a rolling boil. Add the macaroni and cook according to package directions until al dente, about 7-9 minutes. Drain well and set aside. Do not rinse.

In a large, heavy-bottomed pot or Dutch oven, melt 4 tablespoons of butter over medium heat. Once melted, sprinkle in the flour and whisk continuously for 2-3 minutes, creating a golden roux. Note: take your time to ensure it's cooked through to avoid a raw flour taste.

Whisk in Milk and Spices: Gradually whisk in the warmed milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce begins to thicken, about 5-7 minutes. Add the dry mustard, smoked paprika, cayenne pepper, salt, and black pepper. Stir to combine.

Create the Cheese Sauce: Reduce the heat to low. Add the sharp cheddar, Gruyère, fontina, and cream cheese to the sauce, stirring constantly until all the cheeses are melted and the sauce is smooth and luxurious. Once the cheeses are fully incorporated, stir in the 2 oz of grated Parmesan.

Combine Macaroni and Sauce: Add the cooked macaroni to the cheese sauce and stir gently until every noodle is generously coated.

Prepare the Topping: In a small bowl, melt the remaining 2 tablespoons of butter. Add the panko breadcrumbs and toss to coat evenly.

Assemble and Bake: Pour the macaroni and cheese mixture into a 9”x13” baking dish. Sprinkle the buttered panko breadcrumbs evenly over the top, followed by an extra dusting of grated Parmesan cheese.

Bake in a preheated oven at 375°F for 25-30 minutes, or until the top is golden brown and bubbly. For extra browning, place it under the broiler for the last 2-3 minutes, watching carefully to prevent burning.

Let the macaroni and cheese rest for 5-10 minutes before serving. Garnish with fresh parsley.