Pasta

crowdsource Community Insights

This recipe comes together fast, but people who made it kept hitting the same snag: the cheese can break down and turn grainy if it gets too hot or you use too much water. The cooks who saved it tempered the grated cheese with a little starchy pasta water and combined everything off the heat, rather than keeping the pan on high while finishing the sauce. Also, using less cooking water than you might think, and starting with about half the listed cheese, then adding more to taste, keeps the sauce creamy and gives you time to correct it before it separates.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 4 oz (113g) spaghettoni, dry
• 3-4 oz (85-113g) water
• Salt, to taste
• Black peppercorns, whole, toasted then freshly ground (or pre-ground black pepper)
• 1 cup Pecorino Romano, finely grated (or Parmigiano-Reggiano, Parmesan)

book_ribbon Instructions

1. Bring a pot or a fry pan of water to a boil and add just a pinch of salt.
2. Toast whole black peppercorns in a dry fry pan for a few seconds until fragrant.
3. Grind the toasted peppercorns (for example in a mortar) until evenly ground.
4. Add the spaghettoni to the boiling water (in the fry pan or a regular pasta pot) without breaking the strands and cook until done, about 12u201313 minutes, or to your liking.
5. Reserve about 3 to 4 ounces of the hot pasta cooking water before draining.
6. Add about 3 to 4 ounces of the reserved pasta water to the pan with the ground pepper to warm the pan and pepper.
7. In a separate bowl, mix about 2 to 3 ounces of the reserved warm pasta water with grated Pecorino Romano (about 3.5 ounces in this step) to make a smooth paste and temper the cheese.
8. Remove the pan from direct heat (ensure there is no heat) and add the cheese paste to the cooked pasta, mixing vigorously to emulsify the cheese and pasta water into a creamy sauce.
9. Add more grated Pecorino Romano and freshly ground black pepper as desired to reach the preferred creaminess.
10. Serve immediately.

crowdsource Community Insights

This one comes together quickly, and people who made it found a couple of simple things that make it better. People who used regular breadcrumbs for the topping usually regretted it, while cooks who crushed Ritz crackers on top got a golden, buttery crunch people preferred. If you want a little brightness, some started the béchamel with Dijon or stirred a spoonful of mustard into the sauce, a small tweak a lot of cooks like. A few also sprinkled garlic powder on the noodles right after draining for an easy hit of garlic.

military_tech Why This Recipe Stands Out

• Beginner Friendly: First-time cooks consistently pull this off without trouble.
• Crowd Pleaser: A reliable choice when you're cooking for a group.
• Family Favorite: Home cooks regularly mention their whole family loving this one.
• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 1 tbsp salt
• 10 oz (283g) cheddar, shredded (or aged red English cheddar, aged Gouda, cream cheese)
• 10 oz (283g) Gruyu00e8re, shredded (or Swiss)
• 3 cup whole milk
• 1 cup cream
• 1 lb (454g) macaroni
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• Nutmeg (or black pepper)
• 3/4 tsp black pepper
• 1/2 cup panko breadcrumbs
• Olive oil (or unsalted butter)

book_ribbon Instructions

1. Fill a large pot with water, place over high or medium-high heat, and add about 1 tablespoon salt.
2. Shred 10 ounce (283 g) cheddar and 10 ounce (283 g) Gruyu00e8re; set half of the shredded cheese aside for the topping and reserve the rest for the sauce.
3. If desired, warm 3 cups whole milk and 1 cup cream slightly (for example in the microwave).
4. When the water boils, add 1 pound smaller pasta (macaroni) and stir occasionally; cook until al dente, then drain and return pasta to the pot (if pasta finishes early, toss with a little olive oil or a little butter to prevent sticking).
5. In a large pan over medium heat melt 1/2 cup (113 g) unsalted butter.
6. Whisk in 1/2 cup (60 g) all-purpose flour and continue whisking for 2 to 4 minutes until the flour/butter mixture smells nutty, taking care not to burn it.
7. Slowly pour in the warmed milk and cream while whisking constantly until the sauce transforms, bubbles and thickens; continue whisking and adding the liquid until smooth and thickenedu2014about 5 minutes or less if the liquids were warmed.
8. Stir in optional nutmeg if using, then add salt and black pepper (3/4 teaspoon of each).
9. Remove the bu00e9chamel from the heat and, off the heat, whisk in half of the shredded cheese until melted and incorporated into the sauce.
10. Pour the cheese sauce over the drained macaroni and gently fold until evenly combined; transfer the mixture to a greased 3u20134 quart baking dish and smooth into an even layer.
11. For the topping, place a small skillet over medium-high heat and add 2 tablespoons unsalted butter (the creator also mentions using 1/4 cup butter and slightly less than a full cup panko if you want more topping); when the butter melts, add 1/2 cup panko breadcrumbs (the creator also referenced using a little less than a full cup) and toss or stir constantly until the crumbs are light golden brown.
12. Sprinkle the reserved shredded Gruyu00e8re and cheddar over the casserole, then evenly scatter the toasted panko breadcrumbs on top.
13. Bake at 375 for 30 minutes, until the top is golden and bubbling.
14. Let the baked mac and cheese cool for a few minutes before serving.

crowdsource Community Insights

This comes together fast, and people who made it found three simple things that change how it turns out. First, people who cleaned the shrimp (removed veins and peel) avoided getting the seasoning stuck to the peel instead of the meat. Second, people who grated a hard cheese like Locatelli right before using it found it incorporated smoothly; those who used pre-shredded Parmesan had it clump. Finally, some cooks stirred a bit of butter into the sauce at the end for a silkier, richer finish.

military_tech Why This Recipe Stands Out

• Crowd Pleaser: A reliable choice when you're cooking for a group.
• Family Favorite: Home cooks regularly mention their whole family loving this one.
• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 3/4 lb (340g) fettuccine noodles
• Water
• 1/2 tsp salt
• 1 lb (454g) shrimp, patted dry
• 1/4 tsp paprika
• 1/4 tsp black pepper
• 1 tbsp oil
• 2 tbsp butter
• 1/2 medium onion onion, chopped
• 1 clove garlic, minced
• 1/3 cup white wine
• 2 cup cream
• 1/3 cup Parmesan cheese
• Fresh parsley

book_ribbon Instructions

1. Cook 3/4 pound fettuccine noodles in salted water according to the package instructions until al dente; drain but do not rinse.
2. While the pasta cooks, pat dry 1 pound shrimp with paper towels and season with 1/2 teaspoon salt, 1/4 teaspoon paprika, and 1/4 teaspoon black pepper; stir to combine.
3. Place a large pan over medium-high heat and add 1 tablespoon oil. Once the oil is hot, add the shrimp in a single layer and cook about 2 minutes per side or just until cooked through. Remove shrimp from the pan to avoid overcooking.
4. Chop 1/2 of a medium onion.
5. In the same hot skillet, add 2 tablespoons butter and the chopped onion and sautu00e9 about 5 minutes or until soft and golden.
6. Add 1 minced garlic clove and stir for about 1 minute or until fragrant.
7. Add 1/3 cup white wine (Chardonnay) and cook until the liquid has mostly evaporated.
8. Add 2 cups cream, bring the cream to a simmer, and cook another 2 minutes.
9. Sprinkle 1/3 cup Parmesan cheese over the sauce and stir until the cheese melts and the Alfredo sauce is smooth and comes just to a light simmer; do not boil. Turn off the heat and season with salt and pepper to taste.
10. Add the cooked pasta and shrimp and stir until the noodles are well coated in the Alfredo sauce, then add fresh parsley.

crowdsource Community Insights

When people made this, a few practical things kept coming up. A simple trick to stop onion tears was keeping a bowl of ice water nearby, the ones who tried it said it helped. If you want to change texture or bulk, some cooks added mushrooms or red or green peppers and liked the result. There’s a split on sweetness: some people added a little sugar and let the onions and garlic brown, while others skipped sugar entirely. Pick the approach you prefer and stick with it rather than doing a bit of everything.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 1 yellow onion, medium, finely chopped
• 4 clove garlic, large, minced
• 80/20 ground beef (or combination of beef and Italian sausage, equal parts ground beef and Italian sausage, Italian sausage)
• Oil
• 1/2 tsp salt
• Black pepper, freshly cracked
• 1 tbsp tomato paste
• Dried oregano
• Dried basil
• Crushed tomatoes
• Tomato sauce
• Sugar, to taste
• Spaghetti (or different kinds of noodles)
• Cheese
• Fresh basil

book_ribbon Instructions

1. Finely chop one medium yellow onion.
2. Peel and mince four large cloves of garlic.
3. Heat oil in a large pot over medium-high heat.
4. Add the 80/20 ground beef to the pot and break it up with a spatula; season with salt and freshly cracked black pepper.
5. Continue to cook the beef, breaking it up, for another five minutes, until fully cooked through.
6. Add the chopped onion and sautu00e9 for another five minutes, stirring occasionally, until the onion is softened.
7. Add the minced garlic and stir for 30 seconds.
8. Squeeze in 1 tablespoon of tomato paste and stir for one minute to develop flavor and coat the mixture.
9. Stir in dried oregano and dried basil.
10. Pour in the crushed tomatoes and the tomato sauce.
11. Add a little bit of sugar to balance acidity.
12. Bring the sauce to a uniform boil while stirring, then reduce the heat to a simmer.
13. Cover and let the sauce simmer for about 25 to 30 minutes, stirring occasionally to prevent scorching.
14. About 15 minutes before the sauce is done, start the spaghetti: boil it in generously salted water according to the package instructions or until al dente.
15. When the sauce has thickened, season to taste; the creator usually adds another 1/2 teaspoon of salt.
16. If serving immediately, toss the pasta with the meat sauce so the sauce and cheese coat the noodles; if saving sauce for later, do not toss so the noodles keep better.
17. Serve the spaghetti topped with a generous amount of cheese and fresh basil (chopped, torn, or whole leaves as desired).
18. Keep the sauce at a very low simmer to stay hot if you need to hold it before serving.

military_tech Why This Recipe Stands Out

• Crowd Pleaser: A reliable choice when you're cooking for a group.
• Family Favorite: Home cooks regularly mention their whole family loving this one.
• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 12 lasagna noodles
• 3 tbsp salt
• 1 tbsp olive oil
• 1 lb (454g) lean ground beef
• 1/2 cup diced onions
• 3 clove garlic, minced
• 1/2 tsp black pepper
• 1/2 tsp oregano
• 3 cup classic marinara sauce
• 15 oz (425g) ricotta cheese
• 1 1/2 cup shredded mozzarella cheese
• 1/4 cup Parmesan cheese
• 1 egg, large
• 1/4 cup fresh parsley, freshly chopped

book_ribbon Instructions

1. Fill a large pot with water and add about 3 tablespoons of salt. Bring to a rolling boil.
2. Add 12 lasagna noodles one at a time to the boiling water (add a few extra noodles if desired because some may break). Stir occasionally and cook the noodles according to the package instructions until al dente.
3. Drain off the hot water from the pot, then fill the pot with cold water to stop the cooking and keep the noodles from sticking together.
4. While the pasta cooks, place a deep pan or a Dutch oven over medium-high heat with 1 tablespoon of olive oil.
5. Add 1 pound lean ground beef and cook for about 2 minutes, breaking it up with a spatula, until it is no longer pink.
6. Add 1/2 cup diced onions and continue cooking for about 3 minutes, or until the onions are softened.
7. Add 3 minced garlic cloves, 1 teaspoon of salt, 1/2 teaspoon black pepper, and 1/2 teaspoon oregano. Sautu00e9 another minute, or until the garlic is fragrant.
8. Add 24 ounces (3 cups) classic marinara sauce, bring to a simmer, then turn off the heat.
9. In a mixing bowl, combine 15 ounces ricotta cheese, 1 1/2 cups shredded mozzarella, 1/4 cup Parmesan cheese, 1 large egg, and 1/4 cup freshly chopped parsley. Stir until well combined and set aside.
10. On a nonstick baking sheet, arrange the first batch of cooked noodles in a single layer.
11. Spread 1/4 cup of the cheese mixture (about an ice cream scoop) evenly over each noodle.
12. Place a heaping tablespoon of the meat sauce in a strip down the center of each noodle and roughly spread it.
13. Roll each noodle one at a time semi-tightly. Repeat with the remaining noodles.
14. Spread about 1/2 cup of meat sauce over the bottom of a 9x13-inch casserole dish to prevent sticking.
15. Transfer the roll-ups into the casserole dish in a single layer and spread the remaining meat sauce evenly over the roll-ups, using all of the sauce.
16. Sprinkle the remaining 1 1/2 cups shredded mozzarella cheese over the top.
17. Cover the dish with aluminum foil and bake in the center of the oven at 375 degrees Fahrenheit for about 40 minutes.
18. Remove the foil and set the oven to broil for 2 to 3 minutes, or until the cheese is lightly golden and you see the meat sauce bubbling at the edges.
19. Garnish with a little bit of fresh parsley and serve.

crowdsource Community Insights

This comes together fast, but most people who've made it trip over the eggs and the guanciale. People who cooked the guanciale without adding oil got crisp, rendered pieces and no extra grease. The big pitfall was adding raw egg straight into a hot pan, that often scrambled the sauce or left raw egg (a salmonella risk). Cooks who avoided trouble mixed only yolks or combined the eggs off the heat, then loosened the sauce with a splash of pasta water for a silky finish. If you want, finish with Pecorino Romano and plenty of cracked pepper.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• Water, boiling
• 10 gram per litre of water salt
• Spaghettini
• Guanciale, cut into big chunks (or pancetta)
• Olive oil, good quality
• 2 egg, yolks only, beaten
• Parmesan, grated (or pecorino)
• Black pepper

book_ribbon Instructions

1. Bring water to a rolling boil.
2. Add salt to the boiling water at a ratio of 10 grams per litre of water.
3. Add the spaghettini to the boiling water and cook; it takes a good ten minutes. Stir occasionally and do not add oil.
4. If the pasta is still stiff after ten minutes, continue cooking another three or four minutes and check again.
5. While the pasta cooks, cut the guanciale into big chunks.
6. Heat a little good olive oil in a pan, then add the guanciale and cook until it renders fat; this is the beginning of the sauce.
7. If the pan produces too much fat and you do not want it, absorb a little of the fat from the pan and remove it.
8. If the guanciale or pan becomes too hot, turn off the heat under the guanciale to cool it down.
9. In a bowl, beat the two eggs (for two people); use only the yolks and beat them.
10. Add a bit of grated parmesan and abundant black pepper to the beaten yolks and stir to make the sauce. Do not add any cream. Do not add salt to this sauce because the guanciale is salty.
11. When the pasta is ready, transfer the pasta into the pan with the guanciale and let it cool slightly so it is not too hot.
12. Add the egg-parmesan-pepper mixture to the pasta off the direct heat and stir quickly to coat the pasta, using the residual heat to create a creamy sauce without scrambling the eggs.
13. Finish with additional parmesan or pecorino and a final touch of pepper, then serve.

military_tech Why This Recipe Stands Out

• Beginner Friendly: First-time cooks consistently pull this off without trouble.
• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• Chicken breast, sliced into scallopini (or eggplant)
• All-purpose flour, seasoned with salt and pepper
• Egg, beaten
• Panko breadcrumbs, panko, seasoned
• Herbes de Provence
• Parmigiano-Reggiano, grated (or mozzarella, brie)
• Salt, to taste
• Black pepper
• Basil olive oil (or basil olive oil, Tuscan olive oil)
• Marinara sauce
• Prosciutto di Parma, sliced
• Mozzarella
• Brie, sliced
• Fresh basil, chiffonade
• Fresh parsley, chiffonade
• Egg noodles
• Roasted potatoes

book_ribbon Instructions

Prep

1. Trim any excess fat or gristle from the chicken breasts and cut each breast in half lengthwise to make scallopini.
2. Sanitize the work surface, cutting board, knife, and your hands before you begin.
3. Set up a three-bowl dredging station: one bowl with the seasoned flour (salt and pepper already added), one bowl with beaten egg (break and beat the egg with a fork; add salt and pepper), and one bowl with the breadcrumb mixture (panko mixed with herbes de Provence and grated Parmigiano-Reggiano).
4. Arrange a tray for the cooked cutlets and keep tongs handy so you can handle the cutlets with dry hands.

Cook and assemble

1. Dredge each scallopini in the flour, then the beaten egg, then the breadcrumb mixture, finishing in the breadcrumbs; use tongs to avoid getting your hands gunky.
2. Heat olive oil in a frying pan and bring the oil temperature to about 365u00b0F (watch for a shimmer but do not let it smoke).
3. Pan-fry the breaded cutlets in the hot oil without disturbing them until the first side is golden brown, then flip and fry the second side to match; remove and place on the tray.
4. Discard any excess dry breadcrumbs on top of the cutlets before assembling for the oven.
5. Spoon marinara sauce over each fried cutlet on the tray; optionally place a slice of prosciutto di Parma under the sauce on a cutlet.
6. Top each sauced cutlet with a mixture of Parmigiano-Reggiano and a little mozzarella (or, optionally, a slice of brie with prosciutto underneath).
7. Bake in an oven preheated to 375u00b0F just long enough for the cheese to melt, about 10u201315 minutes depending on your oven.
8. Remove from the oven and finish with a chiffonade of fresh basil or parsley.
9. Serve the chicken parmesan by itself or with egg noodles or roasted potatoes; the assembled dish can be refrigerated and reheated later if desired.

crowdsource Community Insights

Two things people who made this want you to know. First, don’t rinse the noodles, those who rinsed them said it hurt how the layers set up, so skip that step. Second, covering the pan can make the top stick; people who ran into stuck foil brushed or sprayed olive oil on the foil or pushed a couple of toothpicks into the edges so the foil didn’t touch the cheese, which helped keep the top intact. Those two small moves kept the lasagna looking and holding together the way people hoped.

military_tech Why This Recipe Stands Out

• Crowd Pleaser: A reliable choice when you're cooking for a group.
• Family Favorite: Home cooks regularly mention their whole family loving this one.
• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 9 lasagna noodles
• 1 tbsp olive oil
• 1 lb (454g) ground beef
• 1 onion, small, diced
• 2 garlic cloves, large, minced
• 1/4 cup red wine, good (or beef broth)
• 3 cup marinara sauce (or homemade marinara sauce, store-bought marinara sauce)
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp dried thyme
• 1/2 tsp sugar
• 2 tbsp parsley, finely chopped
• 16 oz (454g) cottage cheese
• 15 oz (425g) ricotta cheese
• 1 cup shredded mozzarella
• 1 egg, large

book_ribbon Instructions

1. Place nine lasagna noodles into a pot of salted water and cook until al dente according to the package instructions.
2. Drain the noodles, then add cold water to stop the cooking process and keep them from sticking together.
3. In a deep pan over medium-high heat, add 1 tablespoon olive oil.
4. Add 1 pound ground beef and 1 small diced onion to the pan and sautu00e9 for 5 minutes or until the meat is no longer pink.
5. Add 2 large minced garlic cloves and cook another minute or until fragrant.
6. Add 1/4 cup red wine and sautu00e9 until mostly evaporated (if you do not have red wine, you can substitute beef broth).
7. Add 24 ounces (3 cups) marinara sauce to the pan, then season with 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon dried thyme, 1/2 teaspoon sugar, and 2 tablespoons parsley.
8. Bring the meat sauce to a simmer, then cover and cook on low heat for 5 minutes while you make the cheese mixture.
9. Preheat the oven to 375u00b0F.
10. In a large mixing bowl combine 16 ounces cottage cheese, 15 ounces ricotta cheese, 1 cup shredded mozzarella, 1 large egg, and 2 tablespoons finely chopped parsley; mix until well blended.
11. In a deep 9 by 13-inch casserole dish spread 1/2 cup of the meat sauce evenly over the bottom.
12. Cover the sauce with three lasagna noodles.
13. Spoon on 1/3 of the remaining meat sauce and sprinkle the top with 1 cup shredded mozzarella.
14. Spoon half of the cheese mixture over that layer and spread evenly.
15. Repeat the noodle, sauce, cheese-mixture sequence until you have three layers of noodles.
16. Top the last layer of noodles with the remaining meat sauce and cover it with 1 cup shredded mozzarella.
17. Poke eight to ten toothpicks evenly over the top of the lasagna, then loosely cover with a large sheet of aluminum foil and seal the edges.
18. Bake at 375u00b0F for 45 minutes.
19. Remove the foil and set the oven to broil; broil for 3 to 5 minutes or until the cheese is golden brown.
20. Let the lasagna cool in the pan for 30 minutes to set and become easier to slice.
21. Remove the toothpicks, garnish with fresh parsley, and serve.

crowdsource Community Insights

This recipe comes together quickly, and people who made it noticed a few small things make a big difference. What trips people up is pre-grated cheese, preservatives keep it from melting right, so the ones who grated their own cheese at the last minute got a smoother sauce. Also, adding a tiny pinch of nutmeg was a quiet favorite; cooks who tried it said it warmed the sauce without being obvious. And if you're adding chicken, most people cooked it ahead so the pasta and sauce finish at the same time and nothing overcooks.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 1 1/2 cup Parmesan Reggiano, finely shredded (or pre-grated store-bought Parmesan)
• Garlic, minced and smashed
• 4 tbsp butter
• 1 1/2 cup heavy cream
• 1/4 tsp white pepper
• Salt, to taste
• Fettuccine (or Tagliatelle, Pappardelle, any large pasta)

book_ribbon Instructions

1. Shred Parmesan Reggiano finely and set aside.
2. Peel, chop and mince the garlic, then smash it on a cutting board with the flat of a knife.
3. Place a high-sided saucepan over low to medium heat.
4. Add 4 tablespoons (57 grams) butter and slowly melt it without browning.
5. Add the minced garlic to the melted butter and gently sautu00e9 over low to medium heat for about 2 to 3 minutes, until the butter and garlic begin to sizzle.
6. Pour in 1.5 cups (375 milliliters) heavy cream and very gently heat, whisking, for about 3 to 5 minutes; keep the heat low to medium, do not boil, and stop when the mixture starts to steam and is warm enough to melt cheese.
7. Add 1.5 cups (80 grams) Parmesan Reggiano a little at a time, whisking to incorporate; continue for about 3 to 5 minutes until the sauce steams, thickens, and coats the back of a spoon (a drawn line on the spoon should hold).
8. Retire the whisk, use a spoon to scrape the sides and bottom of the pan, and ensure everything is well incorporated.
9. Stir in 1/4 teaspoon white pepper and a dash of salt to taste; taste before adding salt and adjust as desired.
10. Add cooked, al dente fettuccine to the sauce, keep the burner on low, and toss briefly to warm the noodles slightly more and to coat them with the sauce.
11. Serve immediately or add any optional proteins or vegetables (for example: sautu00e9ed chicken, shrimp, broccoli, other vegetables, or tofu) as desired.

crowdsource Community Insights

This comes together really well, and people who made it kept saying the flavor is the best part. The single most important tweak: grate your own cheese. People who shredded fresh cheese instead of using pre-shredded found the sauce melted smoother and creamier, so it’s worth avoiding the bagged stuff. If you want an even richer texture, some cooks stirred a spreadable cheese with a little cream and extra cheddar into the sauce. And for a bright contrast, others placed sliced tomatoes on the bottom of the baking dish before assembling. Those small choices are what most people noticed.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• Elbow macaroni, ridged
• Salt, to taste
• 5 cup cheddar cheese, shredded
• 6 tbsp butter (or cooking spray)
• 6 tbsp all-purpose flour
• 1/4 tsp dry mustard
• 3 1/2 cup whole milk (or heavy cream, half and half)
• 3 oz (85g) cream cheese
• Black pepper
• 1/2 cup panko bread crumbs
• 2 tbsp Parmesan cheese
• 1 tbsp olive oil

book_ribbon Instructions

1. Bring a large pot of water to a boil, salt the pasta water, and cook the elbow macaroni until cooked; drain and set aside.
2. Fit a food processor with the cheese shredding disc (remove the center blade), and shred the cheese by feeding it through the chute; you should end up with about five cups shredded cheese total.
3. In a pan, make a roux: melt 6 tablespoons butter, then whisk in 6 tablespoons flour and cook, stirring constantly, until smooth and the starchy taste cooks out, about 3 to 4 minutes.
4. Whisk in about a quarter teaspoon dry mustard, then whisk in about 3.5 cups whole milk.
5. Bring the milk mixture up to a simmer, whisking occasionally until it bubbles, then let it simmer for about 5 minutes.
6. When the sauce comes to a simmer, add 3 ounces cream cheese and let it melt into the sauce.
7. After the cream cheese has melted and the sauce has simmered about 4 to 5 minutes, season with salt and black pepper.
8. Turn off the heat and stir in about 2 cups of the shredded cheese until it melts into the sauce.
9. Stir the cooked pasta into the cheese sauce (for extra-creamy stovetop mac and cheese, you can stop here and stir in more cheese).
10. Grease a casserole dish with cooking spray or butter, then assemble: spread half of the mac and cheese into the dish, sprinkle about 1.5 cups of shredded cheese over it, add the remaining mac and cheese, and top with the remaining shredded cheese.
11. If the cheese sauce and noodles are too thick, thin by stirring in another 1/4 cup milk as needed.
12. Optional crunchy topping: just before baking toss 1/2 cup panko bread crumbs with 2 tablespoons Parmesan cheese, 1 tablespoon olive oil, and some salt and pepper, and sprinkle over the casserole.
13. Bake in a 350-degree oven until gooey, bubbly, and a little golden brown, about 30 minutes.
14. Make-ahead: after assembling but before baking, wrap the casserole in plastic and refrigerate. When ready to bake, pull it out about an hour before to come to room temperature; it will take about twice as long in the oven if baked straight from chilled.