No-Roux Mac and Cheese
, Serves 8–10
Baked shell-pasta mac and cheese with a whisked, roux-free sauce of American, cheddar and Fontina.
| prepPlace rack in middle of oven; preheat to 425°F / 220°C | |||||||
| 450 g medium shell pasta | Boil 5 min, drain, rinse cold | Add pasta, spices, butter, cheddar | Whisk until smooth, 3 min | Mix in Fontina, season with pepper | Top with cheddar; bake 425°F / 220°C, 10–15 min | ||
| 1 tbsp Diamond Crystal or 1 3/4 tsp Morton kosher salt (for the pasta water) | |||||||
| 15 g unsalted butter (for the onion) | Brown onion in butter, 5 min | Add milk, heat to a simmer | Whisk in American cheese, 1 min | ||||
| 1 small onion, grated on large holes | |||||||
| 600 ml whole milk | |||||||
| 340 g American cheese, coarsely grated (about 3 cups) | |||||||
| 2 tsp smoked paprika | |||||||
| 1/2 tsp ground mustard | |||||||
| 1/4 tsp cayenne pepper | |||||||
| 1/4 tsp ground turmeric (optional) | |||||||
| 1 tbsp Diamond Crystal or 1 3/4 tsp Morton kosher salt (for the sauce) | |||||||
| 30 g unsalted butter (remaining, for the sauce) | |||||||
| 225 g sharp yellow cheddar, coarsely grated (about 2 cups, for the sauce) | |||||||
| 225 g Fontina cheese, coarsely grated (about 2 1/2 cups) | |||||||
| freshly ground black pepper | |||||||
| 115 g sharp yellow cheddar, coarsely grated (about 1 cup, for the topping) | |||||||
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