From the table
Homeroom's Ultimate Macaroni And Cheese Recipe
Shared by Zoe Jennings
Why it's special
Since it opened in Oakland, I've loved going to Homeroom with family and friends – the Buddies have gone together several times over the years and can attest! Mac & cheese has always been one of my favorite comfort foods. In recent years my family has made this recipe at home more and every time it has been a huge success. Sooo yummy and cozy and everyone loves it! So I thought I'd share it as a little comforting taste of home & family & friends. I hope you enjoy it together on a day where you need a little warmth and comfort.
Ingredients
4 cups whole milk
8 tablespoons (1 stick) unsalted butter
½ cup all-purpose flour
1 tablespoon kosher salt, plus more to taste
Kosher salt
1 pound elbow macaroni
8 ounces shredded 2-year aged sharp cheddar cheese (about 3 cups)
3 ounces grated Pecorino Romano cheese (about 1 cup)
⅔ cup panko breadcrumbs (optional but worth it)
Steps
1. Heat the milk in a medium saucepan over medium-high heat until it just comes to a simmer. Turn off the heat and set aside.
2. In a large, heavy-bottomed saucepan, melt the butter over medium heat.
3. Add the flour and whisk constantly until the mixture turns light brown in color, about 3 minutes. Remove from the heat.
4. While whisking constantly, slowly add the hot milk to the flour mixture until evenly combined and smooth. It will get very thick when you first add the milk, then thin out.
5. Return the saucepan to medium-high heat and while whisking constantly, cook until the sauce thickens and coats the back of a spoon, about 2 to 3 minutes.
6. Stir in 1 tablespoon of the salt, taste, and season with additional salt if desired. Remove from the heat and set aside.
7. Bring a large pot of heavily salted water to a boil over high heat. Add the pasta and cook until it's almost al dente (just on the edge of being undercooked).
8. Drain and rinse pasta with cold water; set aside.
9. Place the reserved saucepan of béchamel over medium heat and stir in both cheeses just until melted and smooth.
10. Add the pasta and continue cooking, stirring occasionally, until the pasta is heated through and steaming, about 2 to 4 minutes.
11. If baking, transfer to a 5-quart baking dish, sprinkle with the panko, and bake on the middle rack of an oven preheated to 400 F until bubbling and brown on top, about 25 to 30 minutes.
12. Serve immediately.