Vegetarian

crowdsource Community Insights

This one comes together fast, but most people who made it ran into the same two practical things: grate the cheese really, really finely (if it clumps you won’t get a smooth sauce), and actually toss the cheese and pepper with the hot pasta so it emulsifies into a creamy coating. Also, lots of people found this recipe didn’t give enough detail and ended up checking other versions for technique. One more tip from those cooks, people who used parmesan weren’t happy with the result, so they avoided it.

military_tech Why This Recipe Stands Out

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

grocery Ingredients

• Pecorino Romano, finely grated (or Parmesan cheese)
• Spaghetti
• Black pepper
• Pasta cooking water

book_ribbon Instructions

1. Bring a pot of water to a boil and cook the spaghetti until al dente.
2. Place a large bowl on a plate and grate the pecorino into the bowl.
3. Add an abundance of black pepper to the grated cheese and mix together.
4. Taste the pasta to confirm it is al dente, then pick up the spaghetti and transfer it to the bowl with the cheese and pepper.
5. Use two forks to turn and mix the pasta with the cheese and pepper.
6. Add a little pasta cooking water, then continue mixing to emulsify the cheese and water until a creamy sauce forms.
7. Top with additional grated cheese and more black pepper as desired.
8. Serve immediately.

grocery Ingredients

• Whole milk
• Onion, sliced
• Thyme, fresh sprigs
• Butter
• Flour
• High-moisture mozzarella, pre-shredded
• Cream cheese
• Mustard, to taste
• 1 tablespoon per quart of water kosher salt
• Radiatore pasta (or cavatappi, fusilli, shell, macaroni)
• Red Wax Gouda, finely shredded (or Havarti)
• New York State white cheddar, shredded

book_ribbon Instructions

1. Make a sachet: place the sliced onion and thyme sprigs in cheesecloth and tie to make a bundle.
2. Infuse milk: put the whole milk and the sachet in a saucepan over medium-low heat, keep the temperature below a simmer, stir occasionally, and remove the sachet when the milk has taken on the aromatics.
3. Start the roux: melt the butter in a separate pan, then add the flour and stir constantly until the mixture reaches an applesauce/pancake-batter texture and a blonde color; cook the roux for about 5 minutes until it smells like Christmas cookies.
4. Make béchamel: slowly add the infused milk to the roux, stirring the whole time and scraping the sides with a plastic spatula to avoid lumps; continue stirring until the sauce thickens and clings to the whisk (about 7 minutes after adding the milk).
5. Turn béchamel into a Mornay: add the cream cheese and shredded high-moisture mozzarella to the béchamel, stir until fully melted and smooth, then add mustard and kosher salt and taste, adjusting seasoning as needed; work out any lumps until the sauce is very smooth and thick.
6. Prepare pasta water: bring plenty of water to a boil and season generously with kosher salt — close to a tablespoon per quart of water; do not be afraid to taste the water.
7. Cook pasta: add radiatore to the boiling, salted water, stir in the first minute to prevent sticking, and cook for 6 minutes to al dente so the pasta retains bite.
8. Drain pasta: strain the pasta and do not rinse it; if not using immediately, spread cooked pasta in an even layer on a sheet pan to cool so it doesn't overcook.
9. Grate cheeses: finely shred the Red Wax Gouda on a box grater (finer shred) and shred the New York State white cheddar as needed; reserve some shredded mozzarella to top the assembled dish.
10. Assemble: combine the warm béchamel/Mornay sauce, cooked pasta, and most of the shredded cheeses in a mixing bowl; mix thoroughly (the instructor used gloved hands) so every piece of pasta is coated; taste and adjust salt if necessary.
11. Transfer to baking dish: put the mixed mac and cheese into a small baking dish that isn't too tall (do not mound or compress it), then top with the remaining shredded cheese; do not add breadcrumbs.
12. Bake: bake at 375 for about 10 to 12 minutes, until the top is golden brown and crispy and the edges are warm and bubbly, indicating the interior is heated through.
13. Serve: serve the mac and cheese straight from the oven while very hot.

crowdsource Community Insights

This recipe can break if you add the cheese while the pan is still hot, and people who made this found their sauce turned stringy or the cheese clumped. The fix people used was to pull the skillet off the heat and let things cool slightly, and to work on low heat so the cheese melts into the sauce instead of seizing. Also, people who piled on salt, butter, or extra cheese often ended up with a gluey, overly salty sauce, so add those more cautiously.

military_tech Why This Recipe Stands Out

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

grocery Ingredients

• 12 oz (340g) fettuccine
• 1/4 cup salt
• 2 cup pasta water
• Butter
• 3/4 cup Parmigiano-Reggiano, grated
• Black pepper

book_ribbon Instructions

1. Bring a pot of water to a boil and heavily salt it with at least 1/4 cup salt.
2. Add 12 ounces fettuccine to the boiling salted water and give it a few stirs as it comes back up to a boil to prevent sticking.
3. Measure and reserve pasta cooking water: collect 2 cups total, putting 1 cup into a saucepan and saving the other 1 cup for adjusting the sauce later.
4. Grate Parmigiano-Reggiano to total 3/4 cup; do not use pre-grated canned parmesan. Verify Parmigiano-Reggiano by the stamped rind if available. Alternatively, pulse the cheese in a food processor or blender to get uniformly grated pieces.
5. In the saucepan with 1 cup of reserved pasta water, whisk in the butter until melted so the fat is distributed before adding cheese.
6. Add the 3/4 cup grated Parmigiano-Reggiano to the butter-and-water and whisk until the mixture becomes a smooth, saucy emulsion.
7. Using tongs, lift the cooked pasta from the pot directly into the saucepan with the sauce (do not drain into the sink), then vigorously stir, toss, and toss until the sauce clings to the noodles and becomes creamy and emulsified.
8. If the sauce tightens or is too dry, loosen it with the reserved pasta water a little at a time until the desired glossy, saucy consistency is reached.
9. Taste and adjust seasoning; the dish barely needs salt. Finish with a little extra grated cheese and a crack of black pepper before serving.