Midnight Magic Mac & Cheese
6
Ingredients
- 1 pound dried elbow macaroni
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1½ pounds (24 oz.) New School American Cheese, shredded or cut into small cubes, divided
- 1 teaspoon smoked paprika
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup panko breadcrumbs
- 4 slices bacon, cooked and crumbled
- 2 tablespoons melted butter
Directions
Preheat the oven: Preheat the oven to 375°F. Lightly butter a 9-by-13-inch baking dish.
Cook the pasta: Bring a large pot of salted water to a boil. Cook the macaroni until just shy of al dente. Drain and set aside.
Start the sauce: Melt 4 tablespoons of butter in a large saucepan over medium heat. Whisk in the flour and cook for about 1 minute.
Make it creamy: Slowly whisk in the milk and heavy cream. Cook, whisking frequently, until the mixture begins to thicken.
Make it melty: Reduce the heat to low and gradually stir in 1 pound (16 oz.) of New School American Cheese. Add the smoked paprika, salt, and pepper and stir until smooth.
Add the pockets of cheese: Fold in the macaroni along with half of the remaining cheese.
Build the mac: Transfer to the prepared baking dish and scatter the remaining cheese over the top.
Add the crunch: Combine the panko, bacon, and melted butter. Sprinkle evenly over the mac & cheese.
Bake: Bake for 20–25 minutes, until bubbling around the edges and golden brown on top.
Serve: Let rest for about 5 minutes before digging in.
We believe in better
Fed up with the old school approach, longtime friends Alan Leavitt and Chef Eric Greenspan sought to create a cleaner, tastier alternative to traditional American cheese. After five years of tinkering with the cheese-making process, they created New School. American cheese done right.
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