Pasta

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

Tomato sauce

• 1/4 onion, chopped
• 2 clove garlic
• 2-3 tbsp tomato paste
• Red chili flakes
• 28 oz (794g) whole San Marzano tomatoes, canned, whole
• Dried oregano
• 2 stem basil, whole stems
• 1 cup water (or bottled water)

Chicken and breading

• 4 chicken breasts, large
• Kosher salt, to taste
• Freshly ground black pepper
• 3 eggs, beaten
• All-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp dried basil
• Panko breadcrumbs
• Parmesan cheese

Frying, finishing and pasta

• 1 quart peanut oil
• Fresh mozzarella, sliced
• Pasta
• 1/2 cup pasta cooking water
• Fresh basil, chopped
• Freshly shaved Parmesan
• 2 tbsp unsalted butter

book_ribbon Instructions

Tomato sauce

1. Heat a saute pan over medium heat and sauté 1/4 chopped onion for about 3 minutes or until translucent.
2. Add 2 cloves garlic and sauté about 30 seconds.
3. Add 2 to 3 tablespoons tomato paste and a shake of red chili flakes; sauté together for about 1 minute.
4. Add a 28-ounce can of whole San Marzano tomatoes, stir and crush the tomatoes, bring up to a simmer, then lower the heat to maintain a bare bubble.
5. Add a little shake of dried oregano, 2 stems of basil, and 1 cup water.
6. Let the sauce simmer for about 45 minutes, until flavors have melded; fish out basil stems, season with salt and freshly ground pepper, and keep warm until ready to serve.

Prepare and bread chicken

1. Lay 4 large chicken breasts on plastic wrap and butterfly each by cutting from the rounded side toward the flat side and opening like a book.
2. Cover with another sheet of plastic wrap and pound the breasts thin with a meat pounder (or the bottom of a frying pan or your fist) until even thickness.
3. Season both sides with kosher salt and freshly ground pepper, then set aside.
4. Set up a breading station: one bowl with beaten eggs (speaker initially starts with 3 eggs, then uses 4 eggs) with a little sprinkle of flour to make a slurry; a bowl of all-purpose flour seasoned with garlic powder, dried oregano and dried basil (about 1/2 teaspoon each per cup of flour) and some freshly ground pepper; and a rimmed baking sheet spread with panko breadcrumbs generously sprinkled with pre-grated Parmesan.
5. Using a wet-hand/dry-hand technique, dredge each breast in the seasoned flour until covered, dip into the egg slurry to coat, then press into the panko-Parmesan mixture until every nook and cranny is covered.
6. Optionally double-dip by returning to egg and breadcrumbs for an extra crispy crust.
7. Let coated cutlets rest in the breadcrumbs until ready to fry to strengthen the coating.

Fry and finish chicken

1. Heat 1 quart peanut oil to 350 degrees Fahrenheit.
2. Fry the breaded chicken cutlets in the hot oil for roughly 5 minutes, until deeply golden brown on the outside and cooked through.
3. Remove and drain on paper towels; repeat with remaining cutlets.
4. Preheat the broiler.
5. Place fried cutlets on a wire rack set in a rimmed baking sheet, top each with fresh basil, copious slices of fresh mozzarella, and freshly grated Parmesan.
6. Broil the topped cutlets just a few minutes, until the cheese is bubbly.

Pasta and final assembly

1. Boil pasta in a pot according to package timing.
2. Ladle a few generous spoonfuls of the simmering tomato sauce into a saute pan over medium heat until just bubbling.
3. Add the pasta to the sauce when it is about one minute shy of done and finish cooking the pasta in the sauce, adding about 1/2 cup pasta cooking water to help emulsify the sauce.
4. When the pasta is done, kill the heat and stir in freshly chopped basil, freshly shaved Parmesan, and a couple tablespoons unsalted butter.
5. Plate the pasta and top with the broiled chicken cutlets; finish with additional shaved Parmesan and a little fresh basil.

crowdsource Community Insights

This sauce benefits from a couple of small timing choices that people who made this swore by. Most people who made it added a splash of milk at the end, just off the heat, because it softens and rounds the sauce without watering it down. Folks who picked their pasta carefully liked tagliatelle or pappardelle; the rougher surface grabs the sauce better than smoother noodles. And a heads-up: people who threw in a bay leaf (or any herbs) usually found it muddied the flavor, so skipping herbs is the common fix.

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

Sofrito

• Carrots, chopped
• Celery, chopped
• Onion, chopped

Herbs & Oil

• Rosemary, chopped
• Olive oil

Meat & Dairy

• Beef
• Lamb
• Full fat milk

Liquids & Canned

• Wine
• Beef stock
• Tomato paste
• Tinned tomatoes

Pasta & Finish

• Fettuccine (or fresh fettuccine, dry fettuccine)
• Salt, to taste
• Parmigiano-Reggiano (or Pecorino)

book_ribbon Instructions

Sauce

1. Chop the carrots, celery, and onion to make the sofrito.
2. Chop the rosemary.
3. Heat a pan over the heat, add olive oil, then add the chopped rosemary to the oil and let it start to sizzle.
4. Add the sofrito to the pan and soften the vegetables gently; do not let them brown or burn.
5. Add the beef and lamb to the pan and break the meat up with a wooden spoon.
6. When the meat starts to color, pour in the full fat milk.
7. Cook the milk with the meat until the milk is completely evaporated.
8. Add the wine and bubble it for about 2 or 3 minutes.
9. Add beef stock, tomato paste, and tinned (canned) tomatoes to the pan.
10. Let the sauce simmer for 2 hours.

Pasta and Finish

1. Bring salted boiling water and place the fettuccine into it; cook the pasta for about 3 minutes.
2. Do not drain the pasta; transfer the cooked fettuccine directly into the sauce and toss so each strand is coated.
3. Serve a generous portion of pasta on a plate and top with Parmigiano-Reggiano (you can use Pecorino instead).

crowdsource Community Insights

This version tends to finish very cheesy and easy to overdo, most people who added extra cheese wound up with a heavier result, and those who added too much salt found it overpowering. Some cooks who were using a sharper cheese chose to add a bit more to balance flavor, so extra cheese is an option if your cheese is milder, but people who piled it on without that reason usually regretted it. A smaller number scorched the pot during the sauce step and said that was the main failure, so the shared takeaway is to watch the seasoning and the pot.

military_tech Why This Recipe Stands Out

• Beginner Friendly: First-time cooks consistently pull this off without trouble.
• Low Effort: Comes together with minimal time or effort.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 1 lb (454g) elbow macaroni, dried
• 1/2 cup salted butter
• 1/2 cup all-purpose flour
• 1 1/2 tsp ground mustard
• 1 1/2 tsp onion powder
• 1 tsp salt
• 1/2 tsp white pepper
• 3 cup milk (or whole milk, 2% milk, 1% milk)
• 8 oz (227g) sharp cheddar cheese, shredded (or a combination of cheeses that melt well, any melting cheese)

book_ribbon Instructions

1. Fill a large pot with water and bring to a boil on the stove.
2. Shred 8 ounces of sharp cheddar cheese and set aside.
3. Add 1 pound elbow macaroni to the boiling water, stir, and cook until al dente, about 7 minutes; drain well.
4. Meanwhile, in another large saucepan over medium-low heat, melt 1/2 cup salted butter.
5. Whisk in 1/2 cup all-purpose flour, 1 1/2 teaspoons ground mustard, 1 1/2 teaspoons onion powder, 1 teaspoon salt, and 1/2 teaspoon white pepper into the melted butter.
6. Increase the heat to medium-high and cook the roux, whisking, for 1 to 2 minutes.
7. Pour in 3 cups milk and whisk until smooth, then bring to a simmer (do not boil) until bubbles form.
8. Turn off the heat and whisk in the shredded cheddar until melted and smooth.
9. Pour the drained pasta into the cheese sauce and stir to combine, then serve hot.

crowdsource Community Insights

This comes together fast, but people who made it found a couple of things that make a big difference. People who pounded the chicken found it cooked more evenly and stayed tender, and those who tried pounding through a ziplock bag usually regretted it, a sturdier approach worked better. People who grated their cheese fresh said the sauce was creamier and had more flavor than when pre-grated or knockoff Parmesan was used. If you want to push the flavor, some cooks blackened the chicken Cajun-style or added a few drops of habanero oil or extra cayenne, and most people prefer only a light sprinkle of fresh parsley at the end.

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

• Chicken breast, pounded to even thickness
• Kosher salt, to taste
• Black pepper
• Avocado oil
• Fettuccine
• Unsalted butter, cold, cubed
• Shallots, very finely minced (or onion, omit)
• Garlic, finely minced
• Chili flakes (or omit)
• Cream
• Parmigiano-Reggiano, finely grated (or domestic/American Parmesan (use at your own risk))
• Lemon
• Chicken pan drippings
• Water
• Pasta cooking water

book_ribbon Instructions

Prep

1. Place each chicken breast between parchment paper and pound the thick end to an even thickness, flipping as needed, until flat-ish (about a minute or two).
2. Season both sides of the pounded chicken with kosher salt and black pepper.

Cook chicken

1. Set a pan over medium-high heat and heat for at least 2 to 3 minutes before adding oil.
2. Add a little avocado oil; when it is shimmering and smoking, lay the chicken into the pan away from yourself.
3. Cook the chicken over medium-high heat for about 4 to 4 1/2 minutes per side, then remove and let rest; reserve the pan and drippings.

Cook pasta

1. Bring a shallow pan of water to a boil with a couple pinches of salt and add the fettuccine, breaking as needed to fit.
2. Cook the pasta for exactly 10 minutes (about 1–2 minutes less than the package directions) so it is just underdone, then remove with tongs, reserving some pasta cooking water.

Make Alfredo sauce

1. Start a pot over medium heat and add a generous amount of unsalted butter; once melted, add very finely minced shallots (or onion) and finely minced garlic.
2. Cook the shallots and garlic over medium for about 4 to 5 minutes without coloring to sweat and unlock flavor; add a little pinch of salt.
3. Add chili flakes and toast in the butter for about 15 to 20 seconds, then stop the cooking by pouring in the cream.
4. Bring the cream back to a light simmer over medium, then add finely grated Parmigiano-Reggiano in about four stages, whisking after each addition until smooth and thickened.
5. Finish the sauce with a whole bunch of black pepper and taste for seasoning.

Build pan sauce

1. In the chicken pan with the fond, add literally less than a quarter cup of water and scrape the fond with a wooden spoon to deglaze.
2. Add the resting chicken drippings to the pan and reduce until concentrated, then turn the heat down and whisk in a few little cubes of cold unsalted butter.
3. Finish the pan sauce with a squeeze of lemon, a touch more black pepper, taste for seasoning, then set the pan sauce aside.

Finish pasta and serve

1. Return the pasta to medium heat and finish it in the Alfredo sauce for about 1 to 2 minutes until the sauce thickens and coats the pasta.
2. If the sauce becomes too thick or begins to cling, add a little reserved pasta cooking water a bit at a time to loosen it and restore a velvety coating.
3. Plate the pasta, serve with the seared chicken (either sliced and placed on top or tossed in), and spoon the pan sauce over the chicken and pasta. Finish with additional cheese if desired.

grocery Ingredients

Bolognese sauce

• Beef mince, about 10% fat
• Italian sausages
• Pancetta, diced (or smoked pancetta, unsmoked pancetta)
• 1 tbsp extra virgin olive oil
• White wine (or red wine)
• Whole milk, full fat
• Carrot, finely chopped
• Onion, finely chopped
• Celery, finely chopped
• Parmesan rind
• Garlic, chopped
• 1 sprig fresh thyme
• Bay leaves
• 1 tbsp dried oregano
• Dried porcini mushrooms, dried, crumbled (or sliced mushrooms, finely chopped mushrooms)
• Tomato purée
• Sugar, to taste
• Red wine vinegar
• Thai fish sauce (or anchovies, omit)
• 4 tin canned tomatoes
• Salt, a little pinch

Pasta and finishing

• 400g spaghetti
• Parmesan
• Basil, fresh

book_ribbon Instructions

Bolognese sauce

1. Preheat the oven to 140C (120C fan).
2. Warm a frying pan over medium heat and add about 1 tablespoon extra virgin olive oil.
3. Crumble the beef mince into the pan and cook over a gentle sizzle, letting released liquid reduce; stir occasionally and continue until the mince is deeply browned and speckled, about 25 minutes.
4. Split the Italian sausages, remove the casings, crumble them into the pan, and cook until browned and toasted in the pan fat.
5. Warm an ovenproof pan and add about 1 tablespoon extra virgin olive oil, then add the diced pancetta and cook gently until the fat renders and the pancetta is crispy, about 5 minutes.
6. Add the finely chopped carrot, onion, and celery all at once to the pancetta and cook, stirring, until the vegetables are very soft and just starting to brown, about 10 minutes.
7. Add the bay leaves, the small sprig of fresh thyme, and a good tablespoon of dried oregano, then add the chopped garlic and the crumbled dried porcini mushrooms (optional).
8. Cook the vegetables and herbs together until super soft, about 10 minutes.
9. Add sugar and stir until dissolved into the vegetables.
10. Add the tomato purée and toast it in the pan for a minute or two to remove the raw tomato taste.
11. Add the red wine vinegar and the fish sauce and let them sizzle down for about a minute.
12. Return the browned meats to the pan with the vegetables.
13. Rinse each tin of canned tomatoes with some white wine: pour wine into the first tin, loosen the tomato residue and pour into the second tin, repeat through all tins, then add the tins and all tomato and wine juices to the sauce.
14. Stir in the whole milk, a little pinch of salt, the Parmesan rind and the basil stalks (or loose basil); bring the sauce up to a simmer, cover with a lid, and place in the preheated oven.
15. Braise in the oven at 140C (120C fan) for about 3 hours, checking every hour to ensure the sauce is not catching on the bottom or reducing too quickly.
16. After about 3 hours, remove the bay leaves, thyme sprig, and Parmesan rind and give the sauce a final stir; the sauce can be chilled for 3–4 days or frozen.

Pasta and finishing

1. Bring a large pot of water to a rolling boil; do not add oil to the water.
2. Add the spaghetti (about 400 gram) and stir frequently for the first 2–3 minutes; cook for 9 minutes total, then taste to check it has some bite.
3. Reserve half of the finished ragu for freezing or chilling and leave the rest in the pan.
4. Transfer the drained spaghetti directly into the ragu using tongs and finish cooking over low heat, tossing and cooking for 2–3 minutes so the pasta absorbs the sauce and the starchy water integrates.
5. With the heat off, add Parmesan and a splash of extra virgin olive oil, stir to combine, then add the fresh basil and give a final stir before serving.

crowdsource Community Insights

This lasagna benefits most from patience and a little care. People who let the ragu simmer gently on low-medium heat for longer than about 1.5 hours ended up with a richer, more cohesive sauce; faster cooks often found it thinner and less developed. Frying garlic early tended to make the sauce bitter, while cooks who softened it gently or added it later avoided that. And watch your pans: people who stirred with metal utensils scratched their non-stick and ruined the surface, whereas those who used nonmetal tools avoided that problem.

military_tech Why This Recipe Stands Out

• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• Smoked pancetta, finely sliced
• Bay leaves
• Garlic
• Rosemary, leaves removed
• Carrots
• Celery
• Red onions
• Minced pork (or minced beef)
• Minced beef
• Salt, to taste
• Black pepper
• 1/2 whole nutmeg nutmeg, grated
• 2 small glass red wine
• Lentils
• Plum tomatoes, canned
• 50g butter
• Leek
• 4 tbsp flour, heaped
• 1 litre milk
• Cheddar cheese
• Parmesan
• Smoked mozzarella
• Fresh lasagna sheets
• 2 ladle meat ragu
• White sauce

book_ribbon Instructions

1. Finely slice the smoked pancetta and fry it in a pan until aromatic.
2. Add bay leaves and garlic to the pan and fry with the pancetta.
3. Remove the rosemary leaves from their stems and set aside.
4. Add carrots, celery, and red onions to the pan and fry for about 5 minutes.
5. Push the vegetables to one side, add minced pork first, then add minced beef; break up the meat, cook off moisture and brown the meat until coloured (about 10 minutes total frying at this stage).
6. Season the meat mixture with salt, be generous with black pepper, and grate in about half a nutmeg.
7. Pour in two small glasses of red wine.
8. Add lentils, then add canned plum tomatoes and pour the water from the tins into the pan as well.
9. Let the ragu simmer and sit for about an hour and a half.
10. Make the white sauce: put 50 grams of butter in a pan and heat, add the leek to the sizzling butter, then stir in 4 heaped tablespoons of flour.
11. Slowly add 1 litre of milk, bring the sauce to the boil, then blend the sauce until smooth (use a hand/immersion blender in the pan).
12. Add cheddar, a bit of parmesan, and some smoked mozzarella to the white sauce and stir until incorporated.
13. If the ragu seems too dry, add a little water to loosen it.
14. Assemble the lasagna: ladle about 2 ladles of ragu into the baking dish, place fresh lasagna sheets over it, add a little white sauce, and repeat layers until ingredients are used.
15. Finish with the last of the white sauce and a final kiss of cheese on top.
16. Bake the assembled lasagna in the oven at 180 degrees Celsius (350 Fahrenheit) for about 40 minutes to 45 minutes.
17. Let the lasagna sit for about 5 to 10 minutes before slicing (optional).

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

• 3 boneless, skinless chicken breasts, cut in half into thin fillets
• 2 eggs
• 1/3 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup Parmesan cheese, grated and shredded
• 1/2 cup Italian breadcrumbs (or panko breadcrumbs)
• 1 cup panko breadcrumbs (or Italian breadcrumbs)
• 1 cup olive oil
• 1/4-1/3 cup marinara sauce
• 2 cup low-moisture shredded mozzarella (or provolone, any melty cheese)
• 3 tbsp flat-leaf parsley, finely chopped
• Red pepper flakes
• 1 lb (454g) pasta

book_ribbon Instructions

1. Preheat the oven to 425 degrees Fahrenheit.
2. Grate 1 cup (56 g) Parmesan cheese and set aside.
3. Chop about 3 tablespoons flat-leaf parsley and set aside for finishing.
4. Trim 3 boneless, skinless chicken breasts and cut each down the middle so you have 6 thin fillets; pound under parchment if needed to even thickness.
5. Set up a dredging station with three shallow bowls: in the first bowl crack 2 eggs and season with a pinch of salt and a pinch of pepper, then whisk to combine.
6. In the second bowl combine 1/3 cup (40 g) all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon pepper; stir to distribute.
7. In the third bowl combine 1/2 cup shredded Parmesan, 1/2 cup Italian breadcrumbs, 1 cup (120 g) panko breadcrumbs, and the chopped parsley; optionally add red pepper flakes for heat.
8. Measure 1 cup olive oil and have it ready beside the stove.
9. Dredge each chicken fillet: coat with the flour mixture and shake off excess, dip into the beaten eggs and allow excess to drip off, then press into the breadcrumb-Parmesan mixture to fully coat; repeat for all fillets.
10. Heat the measured olive oil in a frying pan over medium-high heat until shimmering.
11. Working in batches (2–3 pieces depending on pan size), fry the chicken for about 4 minutes per side or until golden brown, adjusting the heat as needed so the oil maintains temperature.
12. Transfer fried chicken to a paper towel-lined baking sheet to absorb excess oil and continue frying remaining pieces.
13. Arrange all cooked chicken pieces on a baking sheet, spoon about 1/4 to 1/3 cup marinara sauce toward the center of each piece, then divide 2 cups shredded mozzarella among the pieces so each has a generous pile of cheese.
14. Sprinkle 1 tablespoon shredded Parmesan over each piece of chicken.
15. Bake at 425 degrees Fahrenheit for 15 to 20 minutes, or until the cheese is fully melted and the chicken is cooked through.
16. While the chicken bakes, cook 1 pound pasta in salted boiling water until al dente.
17. Top the baked chicken with the chopped parsley and serve with the cooked pasta.

crowdsource Community Insights

The biggest thing people learned here is about the sauce. People who heated the roux until hot and then slowly added cold milk found the sauce came together, while those who poured hot liquid into the roux ran into trouble. Baking generally didn’t help either, cooks who skipped the oven and finished it on the stovetop had better luck. And people who made the sauce too thick had problems; a splash of extra milk at the end smoothed the texture. Those three small moves fixed the issues that tripped most people up.

military_tech Why This Recipe Stands Out

• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 2 tbsp unsalted butter
• 6 tbsp butter
• 6 slice white bread, de-crusted and torn into little pieces (or omit (skip the breadcrumb topping))
• 1/2 cup all-purpose flour
• 5 1/2 cup whole milk
• 1 lb (454g) macaroni
• 1/2 tsp salt
• 1/4 tsp nutmeg, freshly grated
• 1/4 tsp cayenne pepper
• 1/4 tsp black pepper, freshly ground
• 3 cup cheddar cheese
• 1 1/2 cup Gruyère
• Sour cream, ice cold (or omit)

book_ribbon Instructions

1. Preheat the oven to 375°.
2. Make the breadcrumb topping: melt 2 tablespoons unsalted butter in a small saucepan, drizzle over 6 slices of de-crusted white bread torn into little pieces, toss to coat, and set aside.
3. Bring a large pot of water to a boil and lightly salt it.
4. Add 1 pound macaroni to the boiling water and cook it for about 3 to 4 minutes less than the package (box) instructions so it remains slightly al dente.
5. Drain the cooked macaroni in a colander; to reduce steam, run cold water next to (not on) the colander, then shake out excess water.
6. Make the béchamel: in a heavy-bottomed saucepan melt 6 tablespoons butter, stir in 1/2 cup all-purpose flour and cook the roux without burning it.
7. Very slowly whisk in 5 1/2 cups boiling whole milk, stirring constantly to avoid lumps, then raise the heat and cook until the sauce thickens and bubbles.
8. Remove the sauce from the heat and stir in 1/2 teaspoon salt, 1/4 teaspoon freshly grated nutmeg, 1/4 teaspoon cayenne pepper, and 1/4 teaspoon freshly ground black pepper.
9. Add 3 cups cheddar cheese and 1 1/2 cups Gruyère to the sauce and stir until combined and smooth.
10. Add the drained macaroni to the cheese sauce and toss to coat, then pour the mixture into a baking dish.
11. Sprinkle an even layer of Gruyère and cheddar over the top, then scatter the buttered torn white-bread pieces (breadcrumb topping) over the cheeses.
12. Bake in the preheated oven until browned on top, about 45 to 60 minutes.
13. Remove from the oven and let rest for about 5 minutes before serving.
14. Optional: serve with a dollop of ice-cold sour cream on top.
15. Optional storage: wrap well and freeze the assembled dish for later use.

military_tech Why This Recipe Stands Out

• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 1 lb (454g) elbow macaroni
• 4 1/2 tsp salt
• 1 1/2 cup milk
• Evaporated milk
• Butter, cubed
• 3 oz (85g) cream cheese, cubed
• 1 egg
• 1 egg yolk
• 3/4 cup sharp cheddar cheese, freshly grated (or other cheeses in the same total amount)
• Black pepper
• Cooking spray
• Cajun seasoning
• Breadcrumbs (or crushed crackers)

book_ribbon Instructions

1. Bring a large pot of water to a boil over high heat; add the elbow macaroni and 4 1/2 teaspoons salt.
2. Cook the pasta until just barely tender, about 5 minutes; drain and rinse with cold water to stop the cooking process.
3. Grate the sharp cheddar cheese; set aside 3/4 cup shredded cheese and reserve the remaining shredded cheese.
4. Cut the butter and cream cheese into cubes so they will melt slowly.
5. Spray the inside of the slow cooker with cooking spray.
6. Add the drained pasta to the slow cooker and stir in the whole milk (1 1/2 cups), evaporated milk, cubed butter, cubed cream cheese, and black pepper.
7. Whisk one egg and one egg yolk together in a small bowl until well combined, then stir the egg mixture into the pasta mixture.
8. Stir most of the grated cheddar into the pasta mixture, reserving the 3/4 cup for the topping.
9. Cover and cook on Low until bubbly and lightly browned around the edges, about 1 1/2 hours.
10. Set a timer and stir the mixture once after 1 hour of cooking.
11. Sprinkle the reserved 3/4 cup cheese over the top, cover, and cook until the cheese is melted, about 15 minutes more.
12. If using a toasted topping (breadcrumbs or crushed crackers), toast it in a little butter first and add it when you add the reserved cheese in the final step.
13. Serve immediately, or turn the slow cooker to Warm or Off until ready to serve.

crowdsource Community Insights

Most people who made this found a few simple things make or break it. When the pasta was overcooked it turned mushy, people who stopped cooking much sooner ended up with a better bite. People who cooked the flour all the way through in the sauce avoided a raw, pasty flour taste, while those who didn't noticed the uncooked flavor. And people who baked the dish in a fully preheated 400º F oven for about 20–30 minutes got a nicely set, browned finish; skipping the preheat or shortening the bake often left it underdone.

military_tech Why This Recipe Stands Out

• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• Butter
• 3 onion, finely sliced
• 3 tbsp flour
• 1l milk
• Macaroni
• 100g cheddar
• 100g raclette (or Gruyère)
• Parmesan, finely grated
• 1 tsp English mustard
• 1 tsp mango chutney
• Starchy pasta water, reserved
• Worcestershire sauce
• Bread crumbs, flavored
• Bacon
• Herb
• Garlic
• Salad leaves
• Gem lettuce

book_ribbon Instructions

1. Heat a pan over medium-high heat and add a nice big knob of butter.
2. Finely slice 3 onions and add them to the butter; cook for 15 minutes over medium-high heat, stirring occasionally, until the onions have shrunk and are lightly golden.
3. Sprinkle in 3 tablespoons of flour and stir to combine to thicken the mixture.
4. Slowly add 1 liter of milk, a little at a time, allowing each addition to be absorbed before adding more; bring to a simmer and maintain while you cook the pasta.
5. Cook the macaroni in boiling pasta water for about 5 minutes so it is half cooked; reserve some starchy pasta cooking water and save a little back for topping later.
6. Off the heat, add 100 grams cheddar, 100 grams raclette and grated parmesan to the milk-onion mixture.
7. Stir in 1 teaspoon English mustard and 1 teaspoon mango chutney.
8. Add a little of the reserved starchy pasta water to loosen and create silkiness, taking care to keep the mixture off the heat to avoid boiling the cheese.
9. Add the half-cooked macaroni to the sauce, toss to combine, then add a couple of little swigs of Worcestershire sauce and toss again.
10. Transfer the macaroni and cheese to an oven and bake at 200 degrees Celsius (400 Fahrenheit) for 30 minutes.
11. While the pasta bakes, cook the bacon with herbs and garlic in a pan until just starting to get lightly golden.
12. When the bacon, herb and garlic mixture is lightly golden, add the bread crumbs and cook until golden and crunchy.
13. Remove the baked macaroni and cheese from the oven, top with the golden breadcrumb, bacon, herb and garlic mixture (and a little of the reserved pasta water if desired), and serve with a few salad leaves or in a gem lettuce leaf if wished.