Tender, Golden, and Quietly Indulgent
Mac and cheese is one of those dishes that bypasses reason entirely and speaks straight to something older — comfort at its most elemental. There's a particular satisfaction in building it slowly from scratch, watching a simple roux transform into something silky and abundant, then sending it into the oven to emerge with a crust that's just golden enough, just crisp enough, to make the soft warmth beneath feel like a reward. This is a recipe that doesn't need to explain itself. It simply asks to be made, and eaten, and remembered.
Ingredients
- 1 pound Vigo Elbow Pasta
- 1 teaspoon Alessi Extra Virgin Olive Oil
- 5 tablespoons butter
- 5 tablespoons flour
- 3 cups whole milk
- Alessi Sea Salt
- Alessi Ground Black Pepper
- 2 1/2 cups white cheddar cheese, shredded
- 1/2 cups Vigo Panko Bread Crumbs
Instructions
- Recipes
- Cooking Method
- Baked
