Ooey-Gooey Macaroni and Cheese

BY Chris Scott

Published in Epicurious

October 29, 2022

Note from Cook - This Macaroni and cheese won TIME OUT New York magazine's "Best Mac and Cheese" contest back in 2017. It has an awesome, crusty, golden-brown top and the ooey-gooiest center known to humankind. I like using medium pasta shells, which allow the cheese and bechamel to thoroughly coat the outsides as well as really work their way into the nooks and crannies.

Recipe was excerpted from 'Homage' by Chris Scott

Note from Melissa - I thought it might be too cheesy but it was perfect. I cooked it in a 10x15 because that gives me lots of golden, chewy crust.

Ingredients
Serves 8
½ cup (113 g) butter
½ cup (70 g) all-purpose flour
5 cups (1.2 L) milk
3 Tbsp. garlic powder
4 cups (120 g) coarsely grated Parmesan cheese
1 lb (455 g) macaroni shells, cooked according to package directions
3 cups (240 g) shredded Monterey Jack cheese

3 cups (240 g) shredded Cheddar cheese
Step 1 Preheat the oven to 350°F.

Step 2 In a large saucepan over medium heat, melt the butter. Add the flour, whisking constantly, until thoroughly combined and lightly browned, about 5 minutes. Add the milk and garlic powder, bring to a boil, and lower to a simmer. Cook until a creamy béchamel forms, 6 to 8 minutes. Turn off the heat and whisk in the Parmesan cheese, stirring until thoroughly combined.

Step 3 Fold the cooked macaroni shells into the béchamel, then pour into an ungreased baking dish.

Step 4 In a bowl, combine the Monterey Jack and Cheddar cheese. Sprinkle evenly over the casserole. Bake for 40 minutes, or until the cheese is melted and the top is golden brown.

Cook's note: Pouring oil into pasta cooking water is a pet peeve of mine, because nothing will stick to oily pasta, especially not a gooey, slithery cheese sauce. Don't do it here. (Apply oil to other pastas after cooking only, as in the dressing for a cold pasta salad.)