World’s Best Macaroni and Cheese Recipe

World’s Best Macaroni and Cheese Recipe

12 ozs. elbow macaroni
3/4 tbsp. Worcestershire sauce
2 tbsps. flour (all-purpose)
2 tbsps. butter
1 cup Swiss Fontina cheese, grated
1/2 cup of milk
1/4 tsp. hot pepper sauce
2 finely chopped cloves of garlic
3/4 tbsp. dry mustard
2 cups of half-and-half
1 cup Swiss Fontina cheese, grated
Kosher salt
Black pepper, ground freshly
1 sprig of fresh thyme
1 bay leaf
1/2 cup Parmigiano-Reggiano, grated
Crispy Topping (see recipe below)
2 tbsps. butter at room temperature, to grease baking dish

Macaroni should be cooked as per instructions from its package and drain it well and allow to cool.

For the sauce: In saucepan, melt the butter on medium flame and add in garlic then saute for 20 secs. Add in flour then continue to cook while stirring it using a wooden spoon for 1-2 mins. but don’t brown it.

Next, add in mustard, thyme & bay leaf then whisk in the half-and-half and milk then bring this mixture to a boil constantly whisking.

To the boiling sauce, add in hot pepper sauce & Worcestershire sauce then cook it simmering slowly for 20 mins.

Strain the liquid using a strainer then add in cheeses then blend together well until it smoothens. Season it with some pepper and salt. Next, prepare the crispy toppings.

Oven should be preheated to around 375′ F. Grease with butter a 13×9-inch baking dish. Blend together sauce & macaroni and put it inside the dish then top it with the cripsy toppings.

Bake inside the oven for 20-30 mins. until it bubbles and turns golden. Serve it right away.

Serves 4

To make the crispy topping:

1 1/2 cups of coarse crumbs of bread
Pepper & salt for seasoning
1/2 cup parsley, chopped
1/4 cup butter, melted

On a skillet, saute the crumbs of bread lightly with the butter just until it turns light brown. Next, add in parsley then season it with some pepper and salt.