Since Thomas Jefferson first brought it to the United States, Macaroni and Cheese has grown to become one of America’s national dishes. When Kraft Foods introduced their boxed mac and cheese in the 1930’s it was an instant hit as it was cheap, filling, and quick to make. But if you’ve ever tried to make macaroni and cheese from scratch you know it’s anything but quick. The process usually involves making a roux, which then goes into making a sauce, which is then mixed with the macaroni before it’s baked in the oven.
I’m not a huge fan of baking mac and cheese because it makes the pasta mushy on the inside and chewy on top. Also, the dairy solids and fat in the cheese tend to separate in the oven leaving you with a greasy mess. For me, the only redeeming part about an oven baked mac and cheese is the crispy bread crumb topping.
That’s why I set out to make a macaroni and cheese that still has the crispy topping but can be made in around the time it takes to prepare the kind the comes out of a blue cardboard box. To accomplish this, I decided to do two things. The first was to the simplify the cheese sauce. The second was to pan fry the bread crumbs in butter so you don’t need to bake the whole thing.
I know it may sound odd, but the inspiration for this simple cheese sauce came from techniques used to make chocolate ganache and cheese fondue. Normally a cheese sauce is made by cooking flour in butter and creating a roux. This not only thickens the sauce it adds richness. Chocolate ganache is made by adding chocolate directly to hot cream. I figured if you can do it with chocolate, why not do it with cheese.
Because melted cheese is already pretty thick, it doesn’t need a ton of help in that department, however it does have a tendency to clump when shredded and it also tends to separates when melted. This is where the fondue technique comes in. When making fondue, you toss the shredded cheese with starch. This keeps the cheese from clumping but it also helps keep it from separating when melted. The starch also provides just a bit of thickening power to keep the sauce draped around each elbow of macaroni. The best part of doing it this way is that it eliminates the need to make a roux, which not only speeds things up, it cuts out a few steps were novice cooks often make mistakes.
I use a mixture of Cheddar and Gruyere for my mac and cheese because I like the flavor, but you could really use just about any kind of cheese that melts. I’ve also kept the seasonings to a minimum to really bring out the flavor of the cheese, but you can add things like sautéed onions and mushrooms or nutmeg to dress it up a bit. If you happen to end up with leftovers, try turning this into into these Fried Mac and Cheese Balls the next day.
Ingredients
-
1
tablespoon
flat-leaf parsley (minced)
-
1/3
cup
panko (Japanese bread crumbs)
-
340
grams
macaroni
-
1
cup
heavy cream
-
1/2
cup
whole milk
-
140
grams
Cheddar cheese (shredded)
-
60
grams
Gruyere cheese (shredded)
-
2
teaspoons
potato starch
Steps
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To make the breadcrumb topping, just melt the butter in a frying pan over medium heat. Add the parsley and fry until the sizzling has subsided. Add the panko and fry, stirring constantly so it browns evenly. It's done when it's about the color of the crust of sandwich bread. Transfer the toasted bread crumbs to a plate and wipe out the frying pan with paper towels so you can make the sauce in it.
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Boil the macaroni according to the package directions in well salted water. In a small bowl, add the two cheeses along with the starch and toss with you fingers to evenly distribute.
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When there's about 3 minutes left on the clock for the pasta, add the cream and milk to the frying pan, and place over medium heat. Bring to a simmer, then sprinkle in the cheese a small handful at a time, using a silicone spatula to stir the mixture until each addition of cheese completely melts. Continue adding the cheese in small batches and melting until its all incorporated. Salt to taste.
-
When the macaroni is done, drain it, then add it to the cheese sauce. Stir to coat with the sauce. Plate the mac and cheese and sprinkle on the toasted bread crumbs.
This looks awesome. Can’t wait to try it next time I make dungeness crab mac n cheese!
What a great idea. We made some chocolate fondue last night with friends and I can totally see how the concept came together. We’ll have to give this a try for lunch this weekend.
need to remember the potato starch for next time
never tried but now am curious
This looks delicious!! Sounds sort of like a hybrid between Elise’s version (no-bake) and Martha Stewart’s (using the Gruyere and Cheddar mix) with your own twist of the fried panko breadcrumbs… That would definitely make the overall dish much more appealing.
I also have difficulty with it drying out and absorbing all the cheesy flavor when baked. It comes out tasting pretty bland if I don’t have it overloaded with cheese sauce (and sometimes even when I do).
Thanks for the recipe!!!
Your recipe says to halve if using corn starch, but it should be the other way around since potato starch is a stronger thickner
Looks simple and yummy
Marc, I tried this dish for dinner tonight. I must say, normally, I don’t really like mac and cheese, so I intended this dish to be for my two kids, but I always taste my food before I serve it to them and I must say it was addictive! I ended up having a whole bowl of it! Love the panko and parsley technique. I also loved that this dish was not greasy whatsoever, and it was amazing to see how even with less cheese than other recipes call for, it still tasted quite cheesy and deeeelicious!
Looks simple and yummy
This looks SO good and easy to make! Yum!
This looks SO good and easy to make! Yum!
I’m wondering if this has something to do with brand. I’ve tested this with American cornstarch and Japanese katakuriko (made with potatoes these days) and it definitely has half the thickening powder. What kind of potato starch are you using.
looks really good, but, why did you write 1/2 pint instead of 1 cup?
Can’t wait to try this as an Easter dinner side…looks so good!
1/2 pint = 1 US cup. But cream comes in pint and 1/2 pint containers in the US, so it’s easier when you’re grocery shopping than having to do the conversion.
oh how I like the way you think, Marc. I”m not a fan of Mac n Cheese either, but my cousin makes a 7 cheese one that just may convert you. Hers is the only one I ever eat, once a year! 🙂 This is easy and fast! Love it!
Hehe now i have good idea for today’s menu. Thanks! 🙂
Hehe now i have good idea for today’s menu. Thanks! 🙂
Just tried this over the weekend. Delish! Thanks for the recipe!
Just tried this over the weekend. Delish! Thanks for the recipe!
This was really good when served right away but after sitting for an hour before serving at a pot luck it got a bit dry. I added a squirt of Sriracha to mine for a little kick. Will make again for home.
Wish I could find plain cream without Carrageenan in it. *sigh* I’m going to try this.
Quick and simple… I’m making this one for the kids for sure!!
They love mac n’ cheese but I’m not cool with that “powder” in the blue box!
Thank you!!!
You’re welcome! Hope your kids enjoy it:-)
Just made this! Realized I didn’t have any parsley, and went ahead with fresh thyme…it was delicious. Thanks for the recipe!
Sorry, I don’t see where the potato starch gets added??
Hi Laurie, they get combined with the cheeses in step 2.
Hi Marc! Can you tell me what kind of cheddar you used? From the photo, it looks like you used white cheddar… If so, how aged was your white cheddar?
Hi Heather, it’s white cheddar, but to be honest, I don’t remember how long it was aged. I typically buy clothbound cheddar that’s aged at least 6 months (preferably 12+ months) though, and flavor improves with age.
How much butter? I dont swem to see it in list of ingredients – unless my eyes are playing a trick on me. Maybe 1 tbsp? Thanks!
Oops, sorry about that, it’s been fixed.
Made it. Delicious!!!!!!!! Only thing i did though was to double the breadcrumb recipe after i tasted it. Thanks. You will see that my mac is more than generously covered with the crunchy yummy breadcrumb. Thanks!
I used 1 tsp cornstarch and it was perfect. I did not have potato starch.