In a medium-sized baking dish, pour in half your mac and cheese, add your remaining cheese mixture, and put the other half of mac and cheese on top. Stir until sauce forms and add back in your pasta. Then add 4 cups of the cheese mixture making sure to save the leftover. Cook for 45 seconds and then slowly whisk in your milk until it begins to thicken. In the same saucepan, melt your butter over medium heat and add your flour.
To cook the macaroni, in a large pot boil just before al dente, strain, and set aside. For your cheese mixture, in a second bowl mix your shredded cheddar and gruyere. Mix all together until combined and mix in your melted unsalted butter. Finally, add back your cooked pasta and toss to coat each noodle with the sauce.įor your family-style macaroni and cheese, start by mixing your bread crumbs, za’atar, and fresh chopped thyme. Finish off by whisking in a little bit of creme fraiche. Introduce your cheese to the saucepan and whisk until velvety smooth. Now, slowly add your whole milk and keep whisking on medium heat until it thickens. Once melted, add an equal part flour and mix for about 45 seconds. Drain the pasta and set it to the side.Īdd your butter to a medium saucepan on medium heat. Add your pasta of choice and cook just until al dente. For the first Mac and Cheese, season your boiling water generously with salt.
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