Is there anything more comforting as an ooey, gooey bowl of homemade mac and cheese? (Getty)(Getty)
Bad day? Ice-cold temperatures? No excuse is necessary when you're craving a seriously good bowl of macaroni and cheese. Though we have love for the wonder that is boxed mac and cheese (hello, Annie's), nothing quite compares to the from-scratch version. That's why we tapped a few chefs who are true experts at creating this cheesy dish for pointers on how to make the best mac and cheese.
According to celebrity chef Emeril Lagasse, who owns Delmonico Steakhouse in Las Vegas and has a food line with HSN, "Any good mac and cheese must have three main components — a deliberate choice of cheese that creates a rich flavor such as fontina fondue, a protein to give it substance, and fresh pasta. Buttery, delicious and satisfying!"
Scroll on for more tips, and if you're looking to up your game in the kitchen, here's how to make the best sandwich and the best hot chocolate.
Many of us are die-hard Team Elbows, but Ali Clem, owner of La Barbecue in Austin, where the mac and cheese is their No. 1 bestseller, opts for a different kind of pasta. "We like shells because they hold all the cheese," she says.
Lagasse, on the other hand, recommends creste di gallo (which translates to "crest of the rooster"): "Its tubular shape helps hold onto sauces."
This Lodge skillet bears a special logo as well as the number 96 — a reference to the year (1896) the Lodge foundry opened. These markings give it the feel of an heirloom.
These medium shells are just the right size for catching all that yummy cheese sauce. And you can't beat the price: Just $1 per box!
Sauce collects in this pasta's little ruffles and ridges, making it a perfect pick for creamy dishes. Though it's not fresh like Lagasse likes, this brand is imported from Italy and slow-dried to ensure it doesn't break down during cooking.
This is for all you purists out there. Elbow macaroni is the base for excellent mac and cheese, and these noodles fully cook in just 8 minutes. When making mac and cheese, always slash at least 2 minutes off the pasta's cook time, as it will continue to cook once you add the cheese sauce and bake it in the oven.
This nutty, slightly sweet, rich Swiss cheese melts easily. No wonder it's often used in fondue.
Like buttah! That's what you'll say when you taste fontina. It's creamy and flavorful — and it's Emeril's favorite for mac and cheese.
At La Barbecue, Clem uses good old Velveeta as the base for her famous queso, along with sharp cheddar and all those housemade roasted vegetables and tomatoes.
A coarse box grater is key when you're making the ultimate mac and cheese. Why? Because pre-shredded cheese is usually coated in substances like cellulose or potato starch to keep it from clumping together. Unfortunately, this affects the cheese's texture and its meltability. We know it takes a few extra minutes, but freshly grated cheese is way to go.
This Japanese-style breadcrumb is made from white bread and holds its crunch way longer than ordinary breadcrumbs. For a tasty, garlicky topping, melt some butter in a skillet, add crushed garlic and cook until just fragrant. Then add the panko and toast it in the garlic butter, stirring constantly so it doesn't burn. Pour over the mac and cheese and bake it in the oven.
Why limit yourself to just one cheese? Brian Landry, chef/owner at Jack Rose restaurant in New Orleans, goes for the trifecta of cream cheese, gruyere and fontina. "We use the cream cheese for its creaminess and to help keep the sauce emulsified. We then add gruyere for its rich, nutty flavor. Finally, we add the fontina for its slightly sweet, buttery notes," he explains. "Another great combination is sharp cheddar, gruyere and parmesan, which develops creamy, nutty and sharp flavors that are equally balanced."
Other chefs we spoke to often use a sharp cheddar, plus a supremely melty fontina, gouda, gruyere ... or even queso! Says Clem, "We roast all of our own vegetables and make a house-made tomato mixture, then mix in queso and add in the pasta."
It seems the world is divided on whether mac and cheese should involve a crunchy topping. If you enjoy the ASMR sound and texture contrast of a breadcrumb crust, you're going to like Landry's method: "I am pro crunchy topping. I like to finish my mac and cheese with a touch of freshly grated cheese and a garlicky-herb breadcrumb."
We love finding more uses for a cast iron skillet — and baking mac and cheese in one is a no-brainer. You can grease the bottom and sides with a bit of butter, then load up the pan with your mac and cheese mixture. Add a crunchy topping if you like, or simply let the cheese melt into a golden crust.
