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Mac & Cheese Recipe

Name: Ondus on the Waterfronts Mac & Cheese Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 1 pound elbow macaroni (or substitute gluten-free noodles); 1 tbsp kosher salt (for boiling water); 4 tbsp unsalted butter; 1 cups all-purpose flour; 2 cups whole milk; 1 cups heavy cream; 1 cups sharp cheddar, shredded; 0.5 cups white cheddar, shredded; 0.5 cups fontina, shredded; 0.5 cups gruyère, shredded; 0.5 cups parmesan, finely grated; 1 tsp Dijon mustard; 0.5 tsp Worcestershire sauce; 0.5 tsp freshly ground black pepper; 1 pinch nutmeg, freshly grated; 0.75 tsp salt; 1 cups breadcrumbs (preferably day-old bread, processed coarse); 2 cloves garlic cloves, minced; 2 tbsp unsalted butter; 1 tbsp olive oil; 1 tbsp fresh parsley, chopped; 1 tsp fresh thyme leaves, chopped; 0.5 tsp lemon zest; 0.25 tsp salt; 0.25 tsp black pepper; 2 tbsp extra grated parmesan (for topping); 1 tbsp chopped chives or parsley (garnish); 1 tsp truffle oil (optional, +$2)

Inspired by Ondus on the Waterfront

Time1h

Serves6

Creamy five cheese with toasted herb garlic bread crumbs Add: Truffle $2 | Substitute gluten-free noodles $1

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Rogue Valley, Oregon 2022 (Syrah, Grenache, Cinsault, Mourvedre, Carignan)

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Ingredients

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Pasta

1 pound elbow macaroni (or substitute gluten-free noodles)

1 tbsp kosher salt (for boiling water)

Five-Cheese Sauce

4 tbsp Unsalted butter

1 cups 00 bread flour

2 cups whole milk

1 cups Heavy cream

1 cups sharp cheddar, shredded

1/2 cups white cheddar, shredded

1/2 cups fontina, shredded

1/2 cups gruyère, shredded

1/2 cups parmesan, finely grated

1 tsp Dijon mustard

1/2 tsp Original Worcestershire Sauce

1/2 tsp freshly ground black pepper

1 pinch nutmeg, freshly grated

3/4 tsp Celtic sea salt

Toasted Herb Garlic Bread Crumbs

1 cups breadcrumbs (preferably day-old bread, processed coarse)

2 cloves Garlic cloves, minced

2 tbsp Unsalted butter

1 tbsp olive oil

1 tbsp Fresh parsley, chopped

1 tsp fresh thyme leaves, chopped

1/2 tsp Lemon zest

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Finish & Optional Add-ins

2 tbsp extra grated parmesan (for topping)

1 tbsp chopped chives or parsley (garnish)

1 tsp truffle oil (optional, +$2)

Method

Pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 1 pound elbow macaroni and cook until very al dente — 1 to 2 minutes less than package directions (about 7-8 minutes depending on brand). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Toasted Herb Garlic Bread Crumbs

Cook garlic

In a medium skillet over medium heat, melt 2 tablespoons butter with 1 tablespoon olive oil. Add 2 minced garlic cloves and cook 30 seconds until fragrant — do not brown.

Add 1 cup breadcrumbs to the skillet and toast, stirring frequently, 4–6 minutes until golden and crisp.

Remove from heat and stir in 1 tablespoon chopped parsley, 1 teaspoon chopped thyme leaves, 1/2 teaspoon lemon zest, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Set crumbs aside.

Five-Cheese Sauce

In a medium heavy saucepan over medium heat, melt 4 tablespoons unsalted butter. Whisk in 1 cup all-purpose flour and cook the roux, whisking constantly, 1½–2 minutes until foamy and slightly nutty but not browned.

Gradually whisk in 2 cups whole milk and 1 cup heavy cream, adding a ladleful at a time to avoid lumps. Bring the mixture to a gentle simmer, whisking until it thickens and coats the back of a spoon, about 5–7 minutes.

Reduce heat to low. Whisk in 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon freshly ground black pepper, a pinch of freshly grated nutmeg and 3/4 teaspoon salt.

Remove the sauce from heat briefly. Stir in the shredded cheeses in three additions — 1 cup sharp cheddar, 1/2 cup white cheddar, 1/2 cup fontina, 1/2 cup gruyère, and 1/2 cup finely grated parmesan — stirring until each addition melts fully and creates a glossy, smooth sauce. If sauce seems too thick, whisk in up to 1/2 cup reserved pasta water, 1 tablespoon at a time, to reach a creamy consistency.

Taste and adjust seasoning. Keep the sauce warm over lowest heat, stirring occasionally to prevent skinning.

Assembly & Bake

Preheat oven to 375°F (190°C). Butter a 9x13-inch baking dish lightly.

Add the drained, slightly undercooked pasta to the warm cheese sauce and fold gently to coat. If desired, add 1 teaspoon truffle oil now for the truffle option and fold to incorporate.

Transfer mac and cheese to the prepared baking dish, smoothing the top. Sprinkle the toasted herb garlic bread crumbs evenly over the surface, then grate or sprinkle 2 tablespoons extra parmesan on top.

Bake uncovered for 18–22 minutes until bubbling at the edges and crumbs are golden. For a crisper top, place under the broiler 1–2 minutes — watch closely to avoid burning.

Remove from oven and let rest 5 minutes. Garnish with 1 tablespoon chopped chives or parsley and serve immediately.