The Best Macaroni and Cheese Recipe - by Koji Cooks

BEST MACARONI AND CHEESE

Having created numerous mac n' cheese recipes, this one stands out as the creamiest and most luscious. It freezes well, so it's best to use a full pound of pasta. I recommend using the short tubular shape known as tubetti or ditalini, which are easy to find.

MACARONI AND CHEESE - Recipe (serves 8-10)

1 pound of short tubular pasta cooked al dente, in salted water, drained and held at room temperature

1 cup of toasted seasoned panko: Toast the panko in a skillet over medium heat with 2 tablespoons of extra virgin olive oil, stirring carefully to avoid burning.

A casserole dish generously buttered for baking the mac n' cheese.

SAUCE

6 tablespoons sweet butter

1/2 cup finely diced sweet onion

6 tablespoons flour

1/4 cup dry white wine

1 teaspoon dijon mustard

5 cups of warm milk

4 cups of grated cheddar cheese - divided.

1.5 teaspoons of kosher salt

30 grinds of fresh white pepper

METHOD/BAKING

In a dutch oven, melt the butter over medium heat, then add the onion and sauté for 3 minutes. Incorporate the flour and stir with a wooden spoon for 2-3 minutes. Pour in the wine and stir for 1-2 minutes. Mix in the mustard, milk, half of the cheese, salt and pepper, remove from heat, and continue stirring until the cheese is evenly melted. Stir in the cooked pasta. Preheat your oven to 350 degrees. Layer half of the sauced pasta in the buttered casserole dish and sprinkle with half of the remaining cheese. Add the rest of the sauced pasta on top, followed by the remaining cheese. Evenly distribute the toasted panko on top. Bake for 30-40 minutes or until it is golden brown and bubbly.

KOJ LOVES MAC N' CHEESE