Macaroni cha-cha-cha, macaroni cha-cha-cha!
What? You don’t have theme music that you sing and dance to whenever your boyfriend makes your favorite macaroni? Oh. Cool. Neither do I.
But, if I did have some sort of special mac & cheese song and quick two minutes of accompanying choreo, I’d definitely howl it at the top of my lungs whenever this dish came out of the oven.
And don’t get me started on the happy dance. Don’t even get me started.
Like . . . I wanna throw this macaroni a debutante ball or bring it to its first GSA meeting so that it can keep coming out . . . of the oven . . . over and over again.
I wanna take this macaroni as my lawfully-wedded pasta. I wanna show it the world like I’m Aladdin and it’s Jasmine and the magic carpet is a fork? Or maybe the breadcrumb topping? I might be suffering from a hunger-related delusion.
Micah’s macaroni will do that to you. The recipe you’ll find below is the base, but he makes it slightly different each time—sometimes he mixes pesto into the breadcrumbs, sometimes he adds bacon or pancetta; once he even mixed in duck confit and topped it with a fried egg as an homage to his favorite quack and cheese at House.Wine. & Bistro in Texas. I died, but the macaroni brought me back. It’s that powerful (and I’m that glib).
Don’t get into the pool two days before or after eating the macaroni. Make sure you have a designated diner. And—hey—just enjoy responsibly, y’all, cuz this macaroni is intoxicating.
- 1½ sticks unsalted butter
- 4½ cups milk
- 1 cup heavy cream
- ⅓ cup all-purpose flour
- 16 oz. grated sharp cheddar
- 8 oz. grated gruyere
- 5 oz. crumbled goat cheese
- 1 egg
- 3 tsp ground mustard
- ½ tsp cayenne pepper
- 1 tsp salt
- 1 tsp pepper
- Pinch of nutmeg
- 1 lb. of pasta (Elbow Macaroni or Cavatappi)
- 2 cups fresh bread crumbs
- 4 tbsp pesto
- Heat the oven to 350 degrees.
- In a large pot of salted water, cook the pasta 2-3 minutes less than the boxed instructions. (The pasta will continue cooking in the oven.)
- In a microwave safe bowl, melt ½ a stick of butter. Use a fork to toss with breadcrumbs and pesto. Set aside.
- In a medium saucepan over medium low heat, warm the milk and cream.
- In a large dutch oven or heavy-bottomed pot, melt the remaining stick of butter. Once it's bubbling, add your flour. Stir and cook the the flour for approximately 1 minute.
- Slowly add the hot milk to the butter and flour mixture, whisking continuously. Continue whisking until the mixture thickens (approximately 5 minutes).
- In a small glass bowl, beat one egg. While whisking, slowly drizzle approximately ¼ cup of the hot mixture into the egg. Once the egg is tempered, add to the pot of milk & butter magic.
- Mix ground mustard, cayenne pepper, salt, pepper, and nutmeg in a seperate small bowl. Slowly stir into the pot of milk & butter magic.
- Add the cheeses into the milk mixture, reserving 2 cups of combined cheddar and gruyere for the topping. Once fully combined, add the pasta to the cheese mixture.
- Pour the mixture into either a 9 x 13 casserole dish or individual ramekins. Sprinkle with the remaining 2 cups of cheese & top with the pesto breadcrumbs.
- Bake until browned and bubbly, approximately 30 minutes.