This is my favorite weeknight mac and cheese recipe. It comes from Patrick O’Connell’s Refined American Cuisine, in kind of a fancier version with country ham and a Parmesan basket, but the core of the recipe is quick, easy, and super tasty. The original recipe calls for 3/4 cup of macaroni, but that’s like, super saucy. I usually make a pound of pasta, and that seems a bit more reasonable, and feeds a whole family. Unfortunately, it doesn’t reheat well, or do well in the oven (ask me how I know), so it’s not great for potlucks and that kind of thing, but otherwise, it’s great.
1 lb. dried tubular pasta (elbows, cavatappi, penne, &c.)
2 TB butter
1/2 tsp minced garlic
1/2 TB minced shallot
2 cups heavy cream
1/2 cup freshly grated aged Gouda cheese
1/4 cup freshly grated Parmesan cheese
Salt and pepper to taste
Pinch of freshly grated nutmeg
1. Cook the pasta according to the package directions, but on the al dente side of things.
2. Melt the butter over medium-low heat. Add the garlic and shallot and cook until soft and fragrant, being careful not to brown them (the recipe says five minutes, but it’s less than that). Add the cream, bring to a boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the cream has reduced by a quarter, and coats the back of the spoon.
3. Whisk in the grated cheeses, and cook, stirring, until the cheese is melted and the sauce is smooth. Season with the salt, pepper, and nutmeg. You can strain it at this point if you want, but I never do.
4. Drain the pasta and add it to the sauce (or vice-versa, depending on your relative pot size), and simmer together for a minute or two, adjusting the seasoning as necessary.
The garlic and shallot measurements are a little silly, and I usually just go for one clove of garlic and one shallot. If you like breadcrumbs on top, you can do some extra garlic and shallot, cook them in some butter, and then add some breadcrumbs and a pinch of salt and cook until toasty, then sprinkle them on top of the finished mac and cheese.