Quick Skillet Mac and Cheese

Who says you can’t have indulgent comfort food on a weeknight? Be sure to use a broiler-safe skillet, such as a cast-iron one.

• Kosher salt
• 12 oz. dried spiral pasta, such as cavatappi, rotini, or double elbows
• 3 Tbs. unsalted butter
• 3 Tbs. all-purpose flour
• 2 cups low-fat (2%) milk
• 4 oz. grated Emmentaler (1-1/4 cups)
• 4 oz. grated Gruyère (1-1/4 cups)
• 1 Tbs. Dijon mustard
• 1 Tbs. Worcestershire sauce
• 1/2 tsp. dried thyme
• Freshly ground black pepper
• 3 oz. finely grated Parmigiano-Reggiano (3 cups)

Position a rack about 4 inches from the broiler and heat the broiler on high.


Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook according to package directions until just tender. Drain well and set aside.


Meanwhile, melt the butter in a 12-inch ovenproof skillet (preferably cast iron) over medium heat. Whisk in the flour and continue whisking until well combined, about 15 seconds. Whisk in the milk and continue to cook, whisking constantly, until the mixture thickens, 1 to 2 minutes.


Add the Emmentaler, Gruyère, mustard, Worcestershire sauce, and thyme and whisk until the cheese is melted and the mixture is smooth, 2 minutes. Stir in the pasta to coat with the sauce. Off the heat, season to taste with salt and pepper. Sprinkle the Parmigiano-Reggiano evenly over the pasta.


Broil until the top is browned, 3 to 4 minutes, and serve.

Orecchiette with Ham and Peas in Cheese Sauce

In this dressed-up macaroni and cheese, orecchiette takes the place of tiny elbows, peas and ham add flavor and texture, and Grana Padano stands in for the usual Cheddar.

• 1 lb. orecchiette or other small shell pasta 
• Kosher salt
• 1/2 cup unsalted butter, more for the dish 
• 1 large shallot, finely diced (about 1/4 cup) 
• 1/4 cup unbleached all-purpose flour
• 3 cups whole milk, warmed
• 2 cups freshly grated Grana Padano
• 2 tsp. chopped fresh thyme
• Freshly ground black pepper
• 1/4 tsp. Tabasco
• 3/4 lb. ham steak, cut into 1/2-inch dice
• 2 cups frozen peas, thawed
• 1/2 cup coarse fresh breadcrumbs
• 1 Tbs. olive oil

Position a rack in the center of the oven and heat the oven to 375°F. Butter a 9x13-inch baking dish.Bring a large pot of well-salted water to a boil and add the pasta; cook according to package directions until al dente. Reserve 1/2 cup of the pasta water, drain the pasta well, and return the pasta to the pot.

Meanwhile, for the cheese sauce, melt the butter in a medium (3-quart) saucepan over medium heat. Add the shallot, sprinkle with 1/4 tsp. salt, and cook, stirring occasionally, until it softens and becomes translucent, about 3 minutes. Add the flour and cook, stirring, until it turns golden and smells nutty, about 1 minute. Whisk in the milk in a slow, steady stream, and cook, whisking occasionally to avoid sticking on the bottom of the pan, until the mixture thickens, about 10 minutes. Remove from the heat and stir in all but 1/2 cup of Grana Padano, the thyme, 1-1/2 tsp. black pepper, 1/2 tsp. salt, and the Tabasco. Stir the ham and peas into the sauce; taste and add more salt and pepper if needed.

Stir 1/4 cup of the pasta water into the béchamel so it loosens a bit and then toss with the pasta in the pasta pot. Add more pasta water as needed. Transfer to the prepared baking dish. In a small bowl, mix the breadcrumbs, olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper with the remaining 1/2 cup cheese, and sprinkle over the pasta. Bake the pasta until it bubbles and browns around the edges, about 20 minutes (cover with foil if the top browns too quickly). Let cool for a couple of minutes and then serve.

Luxurious Four-Cheese Macaroni & Cheese

Adding the cheese in two stages helps to create the best consistency.

• 3 cups whole milk
• 4 Tbs. unsalted butter
• 1 medium onion, finely diced (about 1 cup)
• 1 bay leaf
• 1/4 cup all-purpose flour
• Kosher salt and freshly ground black pepper
• Pinch freshly grated nutmeg
• 1/4 tsp. Tabasco sauce; more to taste
• 5 oz. Gruyère, coarsely grated (about 1-3/4 cups lightly packed)
• 8 oz. blue cheese (I like Maytag Blue), crumbled (about 2 cups)
• 1 lb. dried penne rigate pasta
• 1 Tbs. finely grated lemon zest
• 11 oz. Monterey Jack, cut into 1/2-inch dice (2 cups)
• 1/2 cup chopped fresh flat-leaf parsley
• 2 Tbs. fresh thyme leaves
• 2-1/2 oz. Parmigiano Reggiano, freshly grated (scant 1 cup)
• 3/4 cup fresh breadcrumbs

Heat the oven to 350°F. Put a large pot of well-salted water on to boil.

Meanwhile, heat the milk in a small saucepan over medium-low heat to just below a simmer, stirring often to prevent scorching. Remove from the heat and cover to keep hot. Melt the butter in a medium saucepan over medium-low heat. Add the onion and bay leaf. Cook, stirring occasionally, until the onion starts to soften and becomes translucent, about 5 minutes. Add the flour and cook, stirring, for 2 minutes. Gradually whisk in the hot milk, bring to a simmer, and cook for 10 minutes, whisking frequently, until thickened and smooth. Season the white sauce with 1 tsp. salt, pepper to taste, the nutmeg, and the Tabasco. Remove and discard the bay leaf. Stir in the Gruyère and blue cheese.

To make a traditional white sauce to bind macaroni and cheese, whisk hot milk into a cooked paste of butter and flour.

Cook the pasta to al dente, following the package directions. Drain well and return to the pot. Toss the lemon zest and half of the Monterey Jack into the pasta  while it’s still hot; add the cheese sauce and quickly toss to combine. Stir in the parsley and thyme and transfer half of the pasta to a large (3-quart) shallow casserole or lasagna pan. Sprinkle with the remaining Monterey Jack and half the Parmigiano; top with the remaining pasta. Sprinkle with the remaining Parmigiano and the breadcrumbs. Bake until bubbly and golden, 50 to 60 minutes. Let rest for 5 to 10 minutes before serving.

Lobster Mac and Cheese

Maine's Arrows Restaurant serves this classic entrée with the lobster in the shell placed on top of the macaroni and cheese. Here, however, the large pieces are baked within the pasta and creamy cheese sauce, making it a rich main course; you'll only need a simple salad or sautéed greens as a side.Not a seafood lover? Use the Recipe Maker to create your own mac and cheese recipe with only your favorite ingredients.

• 7 Tbs. unsalted butter; more for the baking dish
• 1 cup breadcrumbs, preferably fresh, or 2 slices stale white bread
• Coarse salt and freshly ground black pepper
• 1/3 cup all-purpose flour
• 4 cups milk
• 2 cups grated sharp Cheddar
• 1 tsp. grated nutmeg
• 1 tsp. dry mustard
• 1 lb. elbow pasta
• Two 3-pound lobsters, steamed, shelled, and meat cut into 2-inch pieces
• 2 tsp. finely chopped flat-leaf parsley, for garnish

Heat the oven to 425°F. Lightly butter a 3-quart ovenproof dish and set aside.

If using stale bread, tear it into 1-inch pieces and pulse them in a food processor until smooth. Melt 2 Tbs. of the butter in a skillet over medium heat, add the breadcrumbs, and swirl to coat with butter. Cook the breadcrumbs for 2 minutes, or until browned. Season with salt and pepper and set aside.

In a large saucepan, melt the remaining 5 Tbs. butter over medium-low heat. Whisk in the flour and cook, whisking constantly, for 2 minutes to make a roux. Whisk in the milk in a slow, steady stream, whisking constantly for about 3 minutes. When it comes to a simmer, stir in the cheese, nutmeg, and mustard; season with salt and pepper to taste. Remove from the heat and cover.

Boil a large pot of water, season with salt, and cook the pasta as directed on the package instructions. Drain the pasta and pour into a large bowl. Add the cheese sauce and lobster meat; mix well. Transfer to the prepared dish. Sprinkle the breadcrumb topping evenly over the macaroni. Bake, uncovered, for 20 to 30 minutes, or until golden brown. Let cool for 5 minutes before serving. Garnish with the parsley and serve.

Quick Mac & Cheese

• 10 oz. dried rotelle (about 4-cups)
• 1 Tbs. plus 3/4 tsp. coarse salt
• 1 cup sour cream
• 3/4 cup milk
• 1 Tbs. all-purpose flour
• 1/3 cup grated Parmesan; more for garnish
• 1/4 tsp. freshly ground black pepper
• 2 Tbs. snipped chives; more for garnish (optional)

Tip:

Depending on the size and shape of the pasta, volume measures and cooking times vary. Go with the weight measurement and adjust the cooking time accordingly.


Whisking flour into sour cream keeps the cream from separating during cooking.


Turn this into a main dish by adding steamed peas and diced ham or prosciutto.

Bring a large pot of water to a boil over high heat. Once boiling, add the pasta and 1 Tbs. of the salt. Cook, stirring occasionally, until the pasta is just tender, about 8-min. or according to the package directions. Meanwhile, whisk the sour cream and milk together in a small bowl. Add the flour, stir until smooth, and set aside.

Drain the pasta and shake the colander to remove the excess water. Return the cooked pasta to the pot and pour in the sour cream mixture. Set the pot over medium-low heat and stir until the ingredients are well combined and the sauce is thickened and coats the pasta, about 1 min. Toss in the cheese, the remaining 3/4-tsp. salt, the pepper, and the chives (if using) and stir until well blended. Taste and adjust the seasonings if necessary. Garnish with more Parmesan and chives, if you like. Serve immediately.

Three-Cheese Macaroni with Brussels Sprouts and Pancetta

If you find plain mac and cheese a bit boring, you'll love this version, which is livened up by nutty brussels sprouts and salty nuggets of pancetta.

For the Topping:

• 1 small garlic clove, mashed into a paste or pressed (optional)
• 3 Tbs. unsalted butter, melted
• 2 cups coarse, fresh breadcrumbs, lightly toasted
• Kosher salt
• 2 Tbs. finely grated Parmigiano-Reggiano (optional)

For the Macaroni:

• 4 Tbs. unsalted butter
• 1/4 cup all-purpose flour
• 3-1/2 cups whole milk
• 5 oz. finely grated Gruyère
• 5 oz. finely grated Fontina
• 1 cup finely grated Parmigiano-Reggiano
• 1-1/2 tsp. finely chopped fresh sage
• 1-1/2 tsp. finely chopped fresh thyme
• Kosher salt
• 1 lb. pasta shells
• 2-1/2 cups quartered Brussels sprouts, steamed or roasted until just tender
• 1/2 cup small-diced pancetta, cooked until slightly crisp

Make the Topping:

If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano (if using). With your hands, toss well to combine. Set aside.

Make the Macaroni:

Position a rack in the center of the oven and heat the oven to 350°F.

Melt the butter in a heavy-duty 3- to 4-quart saucepan. Whisk in the flour and continue to whisk over low heat for 3 minutes—the butter and flour should gently bubble and froth without coloring. Slowly add the milk, while whisking constantly. Be sure to whisk around the edges of the pan to get all the lumps. Whisk until the sauce is smooth and has the consistency of heavy cream, about 6 minutes. Raise the heat to medium and bring the sauce to a simmer, whisking constantly. Lower the heat to maintain a gentle simmer and cook, whisking occasionally, for 10 minutes.

Turn off the heat and gently whisk in the Gruyère, Fontina, Parmigiano-Reggiano, sage, and thyme. Season to taste with salt. Keep warm.

Bring a large pot of well-salted water to a boil over high heat. Add the pasta shells and cook, stirring occasionally, until al dente, about 1 minute less than indicated on the package. Drain well and return to the pot.

Add the cheese sauce, Brussels sprouts, and pancetta to the pasta and gently stir to combine. Transfer the pasta mixture to a 9x13-inch baking dish and evenly scatter the reserved breadcrumbs on top. Bake at 350°F until the top is golden, about 15 minutes. Serve immediately.

Cavatappi with Artichokes and Three Cheeses

Cavatappi resemble elongated elbow macaroni and are the perfect shape for this rich and creamy dish—the herbs, cheeses, and sliced artichoke hearts cling to the spirals. By using a combination of frozen artichoke hearts and fresh chives and mint, you can produce a fast and flavorful vegetarian meal in no time.

• Kosher salt
• 1 lemon
• 1 Tbs. unsalted butter
• 1 Tbs. olive oil
• 1/2 cup chopped shallot
• One 9-oz. package frozen artichoke hearts, cut into 1/4-inch slices while frozen
• 1/4 tsp. crushed red pepper flakes
• Coarsely ground black pepper
• 1/3 cup thinly sliced chives
• 2 Tbs. thinly sliced fresh mint leaves
• 12 oz. cavatappi
• 1/2 cup mascarpone (4 oz.)
• 1/2 cup mild goat cheese (3 oz.)
• 1/2 cup finely grated Pecorino Romano; more for serving

Bring a large pot of well-salted water to a boil over high heat. From the lemon, grate 1-1/2 tsp. of zest and squeeze 1 Tbs. of juice; set aside. Heat the butter and oil in a 12-inch skillet over medium heat until the butter has melted. Add the shallot and cook until just softened, about 3 minutes. Increase the heat to high and add the frozen artichokes, red pepper flakes, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook until the artichokes are goldenbrown, 3 to 4 minutes. Remove from the heat and stir in 3 Tbs. of the chives, the mint, and the lemon zest.


Meanwhile, cook the cavatappi according to package directions until al dente. Drain, reserving 1/2 cup of the water. Return the pasta to the pot and stir in the mascarpone, goat cheese, pecorino, lemon juice, and 1/4 cup of the water until smooth. Gently stir in the artichoke mixture and add more water if necessary to moisten the pasta. Season to taste with salt and pepper. Serve sprinkled with the remaining chives and additional cheese.

Baked Penne with Cauliflower and Cheese

Cauliflower and cheese are a classic combination, and here they come together in a sophisticated take on macaroni and cheese. The cauliflower adds flavor and beneficial nutrients, and it lightens up the calorie count of each portion.

• 4 cups 1-1/2-inch cauliflower florets (about 1 lb.; from 1/2 head)
• 1 medium onion, sliced
• 2 cloves garlic, peeled
• Fine sea salt or table salt
• 12 oz. dried penne
• 2 cups 1% milk
• 1 tsp. dry mustard
• Freshly ground black pepper
• 2 tsp. chopped fresh thyme
• 2 oz. coarsely grated sharp white Cheddar (about 1/2 cup)
• 1-1/2 oz. finely grated Parmigiano-Reggiano (1-1/2 cups using a rasp grater)

Position a rack in the center of the oven and heat the oven to 375°F.

Put the cauliflower, onion, and garlic in a steamer basket set over 1 inch of boiling water in a 6- to 8-quart pot. Cover and steam until the cauliflower is tender, 10 to 15 minutes. Transfer the cauliflower, onion, and garlic to a blender.

Fill the pot three-quarters full of salted water and bring to a boil over high heat. Add the pasta and cook for 3 minutes less than the package timing. Drain and return the pasta to the pot.

While the pasta cooks, add 1 cup of the milk, the dry mustard, 1 tsp. salt, and 1/2 tsp. pepper to the vegetables in the blender and purée until smooth. Transfer to a 3-quart saucepan and stir in the remaining 1 cup of milk and the thyme. Heat over medium-low heat until hot but not boiling, about 3 minutes.

In a small bowl, mix the Cheddar and Parmigiano. Add all but 1/2 cup of the cheese to the sauce and stir until the cheese is melted. Add the sauce to the pasta and stir to combine. Transfer the pasta and sauce to an 8-inch square baking dish and sprinkle with the remaining cheese. Bake until heated through and the cheese is beginning to brown, 20 to 30 minutes.

Macaroni and Cheese with Peas and Ham

Peas and ham make a delicious addition to classic mac and cheese, while still keeping it kid-friendly. Want more mac and cheese recipes for grown-ups or kids? Use the Recipe Maker to create a mac and cheese recipe that suits your tastes.

For the Topping:

• 1 small garlic clove, mashed into a paste or pressed (optional)
• 3 Tbs. unsalted butter, melted
• 2 cups coarse, fresh breadcrumbs, lightly toasted
• Kosher salt
• 2 Tbs. finely grated Parmigiano-Reggiano (optional)

For the Macaroni:

• 4 Tbs. unsalted butter
• 1/4 cup all-purpose flour
• 3-1/2 cups whole milk
• 5 oz. finely grated sharp Cheddar
• 5 oz. finely grated Havarti
• 1 cup finely grated Parmigiano-Reggiano
• Kosher salt
• 1 lb. elbow macaroni
• 2 cups frozen peas, thawed
• 1 cup diced ham

Make the Topping:

If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano (if using). With your hands, toss well to combine. Set aside.

Make the Macaroni:

Position a rack in the center of the oven and heat the oven to 350°F.

Melt the butter in a heavy-duty 3- to 4-quart saucepan. Whisk in the flour and continue to whisk over low heat for 3 minutes—the butter and flour should gently bubble and froth without coloring. Slowly add the milk, while whisking constantly. Be sure to whisk around the edges of the pan to get all the lumps. Whisk until the sauce is smooth and has the consistency of heavy cream, about 6 minutes. Raise the heat to medium and bring the sauce to a simmer, whisking constantly. Lower the heat to maintain a gentle simmer and cook, whisking occasionally, for 10 minutes.

Turn off the heat and gently whisk in the Cheddar, Havarti, and Parmigiano-Reggiano. Season to taste with salt. Keep warm.

Bring a large pot of well-salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally, until al dente, about 1 minute less than indicated on the package. Drain well and return to the pot.

Add the cheese sauce, peas, and ham to the pasta and gently stir to combine. Transfer the pasta mixture to a 9x13-inch baking dish and evenly scatter the reserved breadcrumbs on top. Bake at 350°F until the top is golden, about 15 minutes. Serve immediately.

Macaroni and Cheese with Fontina and Baby Artichokes

This mac and cheese is perfect for those first weeks of spring, when young vegetables are finally available but you're still craving hearty fare.Feeling inspired? Create a recipe with your favorite pasta, cheeses, spices, herbs, meats, and vegetables using the Macaroni and Cheese Recipe Maker.

For the Topping:

• 1 small garlic clove, mashed into a paste or pressed (optional)
• 3 Tbs. unsalted butter, melted
• 2 cups coarse, fresh breadcrumbs, lightly toasted
• Kosher salt
• 2 Tbs. finely grated pecorino (optional)

For the Macaroni:

• 4 Tbs. unsalted butter
• 1/4 cup all-purpose flour
• 3-1/2 cups whole milk
• 10 oz. finely grated Fontina
• 1 cup finely grated pecorino
• 1/4 cup finely chopped fresh flat leaf parsley
• Kosher salt
• 1 lb. cavatappi
• 3 cups trimmed, quartered baby artichokes, steamed or roasted

Make the Topping:

If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the pecorino (if using). With your hands, toss well to combine. Set aside.

Make the Macaroni:

Position a rack in the center of the oven and heat the oven to 350°F.

Melt the butter in a heavy-duty 3- to 4-quart saucepan. Whisk in the flour and continue to whisk over low heat for 3 minutes—the butter and flour should gently bubble and froth without coloring. Slowly add the milk, while whisking constantly. Be sure to whisk around the edges of the pan to get all the lumps. Whisk until the sauce is smooth and has the consistency of heavy cream, about 6 minutes. Raise the heat to medium and bring the sauce to a simmer, whisking constantly. Lower the heat to maintain a gentle simmer and cook, whisking occasionally, for 10 minutes.

Turn off the heat and gently whisk in fontina, pecorino, and chopped parsley. Season to taste with salt. Keep warm.

Bring a large pot of well-salted water to a boil over high heat. Add the cavatappi and cook, stirring occasionally, until al dente, about 1 minute less than indicated on the package. Drain well and return to the pot.

Add the cheese sauce and baby artichokes to the pasta and gently stir to combine. Transfer the pasta mixture to a 9x13-inch baking dish and evenly scatter the reserved breadcrumbs on top. Bake at 350°F until the top is golden, about 15 minutes. Serve immediately.

Hearty Bacon-Kale Macaroni and Cheese

Mac and cheese, the ultimate winter comfort-food dish, is made even more rib-sticking with the addition of smoky bacon and hearty greens. Make it Your Own:Use the Macaroni and Cheese Recipe Maker to create a recipe with the pasta, cheeses, spices, herbs, meats, and vegetables you love.

For the Topping:

• 1 small garlic clove, mashed into a paste or pressed (optional)
• 3 Tbs. unsalted butter, melted
• 2 cups coarse, fresh breadcrumbs, lightly toasted
• Kosher salt
• 2 Tbs. finely grated Parmigiano-Reggiano (optional)

For the Macaroni:

• 4 Tbs. unsalted butter
• 1/4 cup all-purpose flour
• 3-1/2 cups whole milk
• 5 oz. finely grated Cantal
• 5 oz. finely grated fontina
• 1 cup finely grated Parmigiano-Reggiano
• Kosher salt
• 1 lb. mostaccioli pasta
• 2 cups sautéed, drained and chopped kale
• 1/2 cup diced, cooked bacon

Make the Topping:

If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano  (if using). With your hands, toss well to combine. Set aside.

Make the Macaroni:

Position a rack in the center of the oven and heat the oven to 350°F.

Melt the butter in a heavy-duty 3- to 4-quart saucepan. Whisk in the flour and continue to whisk over low heat for 3 minutes—the butter and flour should gently bubble and froth without coloring. Slowly add the milk, while whisking constantly. Be sure to whisk around the edges of the pan to get all the lumps. Whisk until the sauce is smooth and has the consistency of heavy cream, about 6 minutes. Raise the heat to medium and bring the sauce to a simmer, whisking constantly. Lower the heat to maintain a gentle simmer and cook, whisking occasionally, for 10 minutes.

Turn off the heat and gently whisk in the Cantal, fontina, and Parmigiano-Reggiano. Season to taste with salt. Keep warm.

Bring a large pot of well-salted water to a boil over high heat. Add the mostaccioli and cook, stirring occasionally, until al dente, about 1 minute less than indicated on the package. Drain well and return to the pot.

Add the cheese sauce, kale, and bacon to the pasta and gently stir to combine. Transfer the pasta mixture to a 9x13-inch baking dish and evenly scatter the reserved breadcrumbs on top. Bake at 350°F until the top is golden, about 15 minutes. Serve immediately.

Classic Baked Macaroni & Cheese

This is great on its own, but if you like to gild the lily, try one of the add-ins below.CooksClub members: Watch the Video Recipe for step-by-step instruction on how to make this classic macaroni & cheese.

• Kosher salt
• 6 Tbs. unsalted butter
• 1 medium onion, finely diced
• 6 Tbs. all-purpose flour
• 1 Tbs. Dijon mustard
• 1 quart whole milk, heated
• 1 large sprig fresh thyme, plus 1 tsp. chopped thyme leaves
• 1 bay leaf
• 8 oz. (2 packed cups) grated extra-sharp white Cheddar (the sharpest you can find; I like Cabot’s Seriously Sharp Hunter’s Cheddar)
• 4 oz. (1 packed cup) grated Monterey Jack
• 1/2 tsp. Worcestershire sauce
• 1/2 tsp. Tabasco sauce
• Freshly ground black pepper
• 1 lb. elbow macaroni or other small pasta, such as pipette or small shells
• 2 Tbs. extra-virgin olive oil; more for the baking dish
• 2 cups fresh breadcrumbs
• 1-1/2 oz. (1/2 lightly packed cup) freshly grated Parmigiano-Reggiano

Heat the oven to 400°F and put a large pot of well-salted water on to boil over high heat.

Meanwhile, in a 5- to 6-quart Dutch oven or other heavy-duty pot, melt the butter over medium heat. Add the onion and 1/2 tsp. salt and cook, stirring occasionally with a wooden spoon, until softened, 4 to 5 minutes. Add the flour and cook, stirring, until slightly darker, 1 to 2 minutes. Stir in the mustard.

Switch to a whisk and gradually add the milk, whisking constantly. To avoid lumps, go slowly at first, whisking until the mixture is smooth before adding more milk. Once about half the milk is in and the mixture still isn’t very thick, you can add the rest more quickly.

When all the milk is in, switch back to the spoon and stir in the thyme sprig, bay leaf, and 1/2 tsp. salt. Let come to a bare simmer, and cook, stirring frequently, for 15 minutes to meld the flavors (reduce the heat to medium low or low as needed to maintain the bare simmer).

Discard the thyme sprig and bay leaf. Add the Cheddar and Jack cheeses, stirring until melted, and then add the Worcestershire and Tabasco. Season to taste with salt and pepper. Keep warm, stirring occasionally.

Tip:

For individual servings: choose small baking dishes that hold 1-1/2 to 2 cups each. You can fill them to within about 1/2 inch of the rim. The number of servings will, of course, depend on the volume of your baking dishes. Without any of the add-ins, this recipe yields about 9 cups.

Cook the pasta in the boiling water until al dente. Pour into a colander and shake it a few times to drain really well. Add the pasta to the cheese sauce, and stir until well combined. Generously season to taste with salt and pepper. Lightly oil a 9x13-inch baking dish and spread the pasta in the dish.

In a medium bowl, toss the breadcrumbs, Parmigiano, olive oil, chopped thyme, 1/2 tsp. salt, and 1/4 tsp. pepper. Scatter the crumbs evenly over the pasta.

Bake in the center of the oven until the crumb topping is golden, about 15 minutes. Let rest for 5 to 10 minutes before serving.

Cavatappi with Artichokes and Three Cheeses

Cavatappi resemble elongated elbow macaroni and are the perfect shape for this rich and creamy dish—the herbs, cheeses, and sliced artichoke hearts cling to the spirals. By using a combination of frozen artichoke hearts and fresh chives and mint, you can produce a fast and flavorful vegetarian meal in no time.

• Kosher salt
• 1 lemon
• 1 Tbs. unsalted butter
• 1 Tbs. olive oil
• 1/2 cup chopped shallot
• One 9-oz. package frozen artichoke hearts, cut into 1/4-inch slices while frozen
• 1/4 tsp. crushed red pepper flakes
• Coarsely ground black pepper
• 1/3 cup thinly sliced chives
• 2 Tbs. thinly sliced fresh mint leaves
• 12 oz. cavatappi
• 1/2 cup mascarpone (4 oz.)
• 1/2 cup mild goat cheese (3 oz.)
• 1/2 cup finely grated Pecorino Romano; more for serving

Bring a large pot of well-salted water to a boil over high heat. From the lemon, grate 1-1/2 tsp. of zest and squeeze 1 Tbs. of juice; set aside. Heat the butter and oil in a 12-inch skillet over medium heat until the butter has melted. Add the shallot and cook until just softened, about 3 minutes. Increase the heat to high and add the frozen artichokes, red pepper flakes, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook until the artichokes are goldenbrown, 3 to 4 minutes. Remove from the heat and stir in 3 Tbs. of the chives, the mint, and the lemon zest.


Meanwhile, cook the cavatappi according to package directions until al dente. Drain, reserving 1/2 cup of the water. Return the pasta to the pot and stir in the mascarpone, goat cheese, pecorino, lemon juice, and 1/4 cup of the water until smooth. Gently stir in the artichoke mixture and add more water if necessary to moisten the pasta. Season to taste with salt and pepper. Serve sprinkled with the remaining chives and additional cheese.

Quick Mac & Cheese

• 10 oz. dried rotelle (about 4-cups)
• 1 Tbs. plus 3/4 tsp. coarse salt
• 1 cup sour cream
• 3/4 cup milk
• 1 Tbs. all-purpose flour
• 1/3 cup grated Parmesan; more for garnish
• 1/4 tsp. freshly ground black pepper
• 2 Tbs. snipped chives; more for garnish (optional)

Tip:

Depending on the size and shape of the pasta, volume measures and cooking times vary. Go with the weight measurement and adjust the cooking time accordingly.


Whisking flour into sour cream keeps the cream from separating during cooking.


Turn this into a main dish by adding steamed peas and diced ham or prosciutto.

Bring a large pot of water to a boil over high heat. Once boiling, add the pasta and 1 Tbs. of the salt. Cook, stirring occasionally, until the pasta is just tender, about 8-min. or according to the package directions. Meanwhile, whisk the sour cream and milk together in a small bowl. Add the flour, stir until smooth, and set aside.

Drain the pasta and shake the colander to remove the excess water. Return the cooked pasta to the pot and pour in the sour cream mixture. Set the pot over medium-low heat and stir until the ingredients are well combined and the sauce is thickened and coats the pasta, about 1 min. Toss in the cheese, the remaining 3/4-tsp. salt, the pepper, and the chives (if using) and stir until well blended. Taste and adjust the seasonings if necessary. Garnish with more Parmesan and chives, if you like. Serve immediately.

Hearty Bacon-Kale Macaroni and Cheese

Mac and cheese, the ultimate winter comfort-food dish, is made even more rib-sticking with the addition of smoky bacon and hearty greens. Make it Your Own:Use the Macaroni and Cheese Recipe Maker to create a recipe with the pasta, cheeses, spices, herbs, meats, and vegetables you love.

For the Topping:

• 1 small garlic clove, mashed into a paste or pressed (optional)
• 3 Tbs. unsalted butter, melted
• 2 cups coarse, fresh breadcrumbs, lightly toasted
• Kosher salt
• 2 Tbs. finely grated Parmigiano-Reggiano (optional)

For the Macaroni:

• 4 Tbs. unsalted butter
• 1/4 cup all-purpose flour
• 3-1/2 cups whole milk
• 5 oz. finely grated Cantal
• 5 oz. finely grated fontina
• 1 cup finely grated Parmigiano-Reggiano
• Kosher salt
• 1 lb. mostaccioli pasta
• 2 cups sautéed, drained and chopped kale
• 1/2 cup diced, cooked bacon

Make the Topping:

If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano  (if using). With your hands, toss well to combine. Set aside.

Make the Macaroni:

Position a rack in the center of the oven and heat the oven to 350°F.

Melt the butter in a heavy-duty 3- to 4-quart saucepan. Whisk in the flour and continue to whisk over low heat for 3 minutes—the butter and flour should gently bubble and froth without coloring. Slowly add the milk, while whisking constantly. Be sure to whisk around the edges of the pan to get all the lumps. Whisk until the sauce is smooth and has the consistency of heavy cream, about 6 minutes. Raise the heat to medium and bring the sauce to a simmer, whisking constantly. Lower the heat to maintain a gentle simmer and cook, whisking occasionally, for 10 minutes.

Turn off the heat and gently whisk in the Cantal, fontina, and Parmigiano-Reggiano. Season to taste with salt. Keep warm.

Bring a large pot of well-salted water to a boil over high heat. Add the mostaccioli and cook, stirring occasionally, until al dente, about 1 minute less than indicated on the package. Drain well and return to the pot.

Add the cheese sauce, kale, and bacon to the pasta and gently stir to combine. Transfer the pasta mixture to a 9x13-inch baking dish and evenly scatter the reserved breadcrumbs on top. Bake at 350°F until the top is golden, about 15 minutes. Serve immediately.

Baked Ziti with Tomato, Mozzarella & Sausage

Try to find freshly made ricotta and mozzarella to see how good this rustic dish can be.

• Olive oil
• 1 large onion, cut in small dice
• 2 cloves garlic, minced
• 3/4 lb. sweet Italian pork sausage, removed from its casing and crumbled
• Kosher salt and freshly ground black pepper
• 1/4 cup dry red wine
• 35-oz. can whole plum tomatoes, chopped, with their juice
• 1/4 cup chopped fresh marjoram or oregano (from about 6 large sprigs)
• 1 cup fresh ricotta cheese
• 1 cup freshly grated mild pecorino cheese
• Pinch nutmeg, preferably freshly grated
• 1/3 cup chopped fresh flat-leaf parsley
• 1 lb. dried ziti
• 1/2 lb. mozzarella, preferably fresh, cut in small cubes

Heat the oven to 425°F. Lightly oil a large, shallow baking dish. Bring a large pot of salted water to a boil.

In a large skillet, heat about 2 Tbs. olive oil over medium heat. Add the onion and sauté until soft, about 5 minutes. Add the garlic and crumbled sausage and sauté until the sausage starts to brown. Season with salt and pepper. If the sausage gives off a lot of fat, pour off most of it, but leave a little to add flavor to the sauce. Add the red wine and let it boil until it's almost gone. Add the tomatoes with all of their juices and cook, uncovered, at a lively simmer for about 10 minutes. The sauce will thicken slightly. Add the marjoram or oregano and taste for seasoning.

In a large bowl, mix the ricotta, about half of the grated pecorino, the nutmeg, and the parsley. Season with salt and pepper.

Meanwhile, cook the ziti until al dente. Drain well and toss it with the ricotta mixture until well coated. Add the sausage and sauce and mix again. Add the mozzarella and toss gently. Pour everything into the baking dish and sprinkle the remaining pecorino on top. Bake uncovered until lightly browned and bubbling, about 20 minutes. Serve right away.

Shells with Gorgonzola

This is especially good as a side dish to a beef filet, but if you want to serve it as a main course, you can easily double the recipe.

• Kosher salt
• 8 oz. medium pasta shells
• 1/2 cup heavy cream
• 1 Tbs. dry sherry (optional)
• 6 oz. gorgonzola, crumbled; 1 oz. reserved
• Freshly ground black pepper
• 1 slice stale bread, coarsely chopped
• 1/4 cup chopped toasted walnuts

Bring a large pot of salted water to a boil, add the pasta, and cook until just tender following the package’s directions. Meanwhile, combine the cream, sherry (if using), and 5 oz. of the gorgonzola in a medium saucepan and stir constantly over low heat until the cheese is almost melted, about 5 minutes. Drain the pasta when done, return it to its pot, and add the cheese sauce. Stir over medium-low heat until the sauce thickens slightly, about 2 min. Add pepper to taste. Pour the mixture into a shallow baking dish. Combine the breadcrumbs and nuts and sprinkle the topping over the pasta. Dot with the remaining 1 oz. gorgonzola. If you like, brown the casserole under a broiler very close to the flame until crunchy and browned, about 2 minutes.

Tex-Mex Macaroni & Cheese with Green Chiles

The poblanos’ kick plays well off the cheese and savory custard’s creaminess. Poblanos can vary in heat level; smaller, darker ones can sometimes be spicier. If your nose stings or if the raw chile tastes wildly spicy when you bite into it, go easy.

• Softened unsalted butter for the baking dish
• 1 lb. poblano chiles (4 to 6 chiles)
• Olive oil for the chiles
• 6 white corn tortillas (5-1/2 inches in diameter)
• 1 cup fresh cilantro leaves
• 2 cups half-and-half
• 3 large eggs
• Kosher salt and freshly ground black pepper
• 8 oz. dried elbow macaroni
• 8 oz. Monterey Jack, grated
• 8 oz. sharp Cheddar, grated

Put a pot of water on to boil. Butter a shallow 2- to 3-quart baking dish.

Heat the broiler on high. Rub the poblanos lightly with olive oil and broil them as close to the element as possible on a baking sheet lined with foil, turning as needed, until the skins are blackened all over. Transfer to a bowl, cover the bowl with plastic, and let cool to room temperature. Turn off the broiler and heat the oven to 350°F. Remove and discard the charred poblano skins, the stems, and the seeds. Chop the chiles roughly and put them in a food processor. In a hot dry skillet over medium-high heat, lightly toast the tortillas until they’re just softened and give off a toasted corn aroma, 30 to 60 seconds per side (don’t let them become crisp). Roughly chop the tortillas and add them to the chiles in the food processor, along with the cilantro leaves. Pulse until finely chopped but not puréed. In a large bowl, whisk together the half-and-half, eggs, salt, and pepper until well combined. Stir in the chopped chile mixture.

A savory custard of eggs and half-and-half, whisked together, binds this mac and cheese.

When the water boils, salt it well and boil the macaroni until al dente, following the package directions. Drain well. Add the pasta to the egg mixture, along with two-thirds of the grated cheeses; stir to combine. Pour the mixture into the buttered baking dish. Scatter the remaining grated cheeses evenly over the macaroni.(If baking in a 2-quart dish, set it on a baking sheet to catch any drippings.) Bake until browned and bubbling, about 40 minutes. If you want to brown the center more, flash it briefly under the broiler. Let it rest ten minutes before serving.

Classic Macaroni & Cheese

For many of us, this is the epitome of comfort food. Classic macaroni and cheese relies on a full-flavored Cheddar. You don’t have to buy expensive aged Cheddar, but do make sure the cheese is sharp. The dish will taste best if you assemble it ahead of baking time so the pasta can soak up the sauce, but sprinkle the crumb topping on just before baking. This recipe calls for a 9 x 13-inch baking dish, but it’s also nice to use individual ramekins.If you’d like to take the classic and jazz it up some, use the Macaroni & Cheese Recipe Maker to create your own ultimate macaroni & cheese recipe with all your favorite ingredients.  

For the casserole:

• Kosher salt
• 1 lb. elbow macaroni
• 12 Tbs. unsalted butter
• 6 Tbs. all-purpose flour
• 1/2 medium onion, thinly
• 1 bay leaf
• 1 sprig fresh thyme
• 9 black peppercorns
• 4-1/2 cups milk
• 1 tsp. freshly ground black pepper
• Pinch nutmeg
• 6 cups (1 lb.) finely shredded sharp Cheddar

For the topping:

• 1-1/4 cups coarse breadcrumbs
• 2 Tbs. unsalted butter, melted

Heat the oven to 375°F and butter a 9x13-inch baking dish. Bring a large pot of salted water to a boil and add the elbows; cook until just tender following the package’s directions and drain well.

Melt the butter in a heavy, medium saucepan over medium heat. Add the flour, onion, bay leaf, thyme, and peppercorns; cook over medium-low heat for 2 to 3 min., stirring constantly. (This is a roux.) 

Slowly whisk the milk into the roux until thoroughly combined. Raise the heat to medium high; whisk constantly until the mixture boils. Simmer for 3 to 4 minutes, stirring constantly, until thickened. Lower the heat and continue simmering for about 10 minutes, stirring constantly. Strain the sauce into a large bowl, removing the onion, herbs, and peppercorns. Add 2 tsp. salt, the pepper, nutmeg, and shredded cheese, stirring until the cheese is just melted.

Toss the pasta with the cheese sauce and pour the mixture into the baking dish. Toss the breadcrumbs with the melted butter and spread them over the casserole. Bake until sizzling and lightly browned on top (cover with foil if the top browns too quickly), about 40 minutes.

Three-Cheese Macaroni with Brussels Sprouts and Pancetta

If you find plain mac and cheese a bit boring, you'll love this version, which is livened up by nutty brussels sprouts and salty nuggets of pancetta.

For the Topping:

• 1 small garlic clove, mashed into a paste or pressed (optional)
• 3 Tbs. unsalted butter, melted
• 2 cups coarse, fresh breadcrumbs, lightly toasted
• Kosher salt
• 2 Tbs. finely grated Parmigiano-Reggiano (optional)

For the Macaroni:

• 4 Tbs. unsalted butter
• 1/4 cup all-purpose flour
• 3-1/2 cups whole milk
• 5 oz. finely grated Gruyère
• 5 oz. finely grated Fontina
• 1 cup finely grated Parmigiano-Reggiano
• 1-1/2 tsp. finely chopped fresh sage
• 1-1/2 tsp. finely chopped fresh thyme
• Kosher salt
• 1 lb. pasta shells
• 2-1/2 cups quartered Brussels sprouts, steamed or roasted until just tender
• 1/2 cup small-diced pancetta, cooked until slightly crisp

Make the Topping:

If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano (if using). With your hands, toss well to combine. Set aside.

Make the Macaroni:

Position a rack in the center of the oven and heat the oven to 350°F.

Melt the butter in a heavy-duty 3- to 4-quart saucepan. Whisk in the flour and continue to whisk over low heat for 3 minutes—the butter and flour should gently bubble and froth without coloring. Slowly add the milk, while whisking constantly. Be sure to whisk around the edges of the pan to get all the lumps. Whisk until the sauce is smooth and has the consistency of heavy cream, about 6 minutes. Raise the heat to medium and bring the sauce to a simmer, whisking constantly. Lower the heat to maintain a gentle simmer and cook, whisking occasionally, for 10 minutes.

Turn off the heat and gently whisk in the Gruyère, Fontina, Parmigiano-Reggiano, sage, and thyme. Season to taste with salt. Keep warm.

Bring a large pot of well-salted water to a boil over high heat. Add the pasta shells and cook, stirring occasionally, until al dente, about 1 minute less than indicated on the package. Drain well and return to the pot.

Add the cheese sauce, Brussels sprouts, and pancetta to the pasta and gently stir to combine. Transfer the pasta mixture to a 9x13-inch baking dish and evenly scatter the reserved breadcrumbs on top. Bake at 350°F until the top is golden, about 15 minutes. Serve immediately.