Oozy, saucy, and delightfully cheese-pully (that’s a word, right?), this creamy mac and cheese is just as suited for a cozy weeknight dinner as it is ready to rock the terrain of side dishes on your Thanksgiving table. Unlike BA’s Best Macaroni and Cheese recipe, it’s made without a roux—meaning no flour-based thickener to worry about lumping up the cheese sauce. Instead, American and sharp cheddar cheeses make up the velvety, luscious base. Look beyond slices when shopping for American cheese—you want a version sold as a block (sometimes called Deluxe American cheese) that you’ll grate for quick and easy melting. Last, you’ll fold in Fontina cheese to ensure stretch in every serving. The pinch of turmeric won’t add much in the way of flavor, but it helps achieve a sunny yellow color, offsetting the brick red paprika.
This easy recipe is ideal for anyone looking for prep-ahead holiday solutions: Parcook the pasta until very al dente, rinse well to prevent the shells from sticking, and stash at cool room temperature with the grated cheese and onion for up to 4 hours. When you’re ready to serve, you can assemble the pasta in a flash. Though it may seem like an additional time-saver, avoid pre-shredded cheese, which is coated with an anticaking agent and can lead to a broken or stodgy sauce.
This mac and cheese recipe comes together almost entirely on the stovetop, but it does get that classic baked mac finish. After transferring the saucy pasta to a casserole dish, you’ll sprinkle on more cheese (go ahead and add in some breadcrumbs, if you like) for a final few minutes in the oven.
Recipe information
Total Time
35 minutes
Yield
8–10 servings
Ingredients
1
1
3
1
2½
12
2
½
¼
¼
12
8
Preparation
Step 1
Place a rack in middle of oven; preheat to 425°. Cook 1 lb. medium shell pasta in a large pot of boiling salted water, stirring occasionally, 5 minutes (about half the time indicated on the package directions; pasta will be quite firm, but it will continue to cook in the sauce). Drain pasta and rinse under cold running water; let cool.
Step 2
Melt 1 Tbsp. unsalted butter in a medium Dutch oven or other heavy pot over medium-high heat. Cook 1 small onion, grated on the large holes of a box grater, in melted butter, stirring often, until golden brown and liquid is evaporated, about 5 minutes. Pour in 2½ cups whole milk and cook, stirring occasionally, until just starting to simmer, about 1 minute. Reduce heat to medium-low; add 12 oz. American cheese, coarsely grated (about 3 cups), and cook, whisking vigorously, until mostly melted, about 1 minute. Add pasta, 2 tsp. smoked paprika, ½ tsp. ground mustard, ¼ tsp. cayenne pepper, ¼ tsp. ground turmeric (you won’t taste it, but it helps achieve that sunny orange color), 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, remaining 2 Tbsp. unsalted butter, and all but 1 cup from 12 oz. sharp yellow cheddar, coarsely grated (about 3 cups). Cook, whisking constantly and vigorously (it’s important to stick with a whisk here), until butter is melted and pasta is coated in a smooth, homogeneous sauce, about 3 minutes. Remove from heat.
Step 3
Mix 8 oz. Fontina cheese, coarsely grated (about 2½ cups), into pasta (no need to melt); season generously with freshly ground black pepper. Transfer to a 13x9" baking dish. Scatter remaining 1 cup coarsely grated sharp yellow cheddar over, concentrating around edges. Bake until cheese is melted and bubbling around edges and starting to brown in spots, 10–15 minutes.
Do Ahead: Pasta can be boiled and cheeses and onion can be grated 4 hours ahead. Store separately, covered, at room temperature.