Mac and Cheese

Ingredients

  • 1/4 cup Balsamic Vinegar
  • 1/4 cup Soy Sauce
  • 1/2 cup (1 stick) unsalted butter, plus more for baking dish
  • Kosher salt
  • 1 lb. elbow macaroni
  • 1/2 cup all-purpose flour
  • 5 cups whole milk
  • 1 tsp. mustard powder
  • Freshly ground black pepper
  • cheddar, shredded (about 3 cups)
  • 8 oz. Gruyère cheese, shredded (about 2 cups)
  • finely grated Parmesan (about 1 1/2 cups), divided
  • 1 cup panko breadcrumbs
  • 3 Tbsp. extra-virgin olive oil

Directions

  1. Arrange a rack in center of oven; preheat to 375°. Grease a 13″ x 9″ baking dish with butter. In a large pot of boiling salted water, cook macaroni, stirring occasionally, until al dente, 5 to 6 minutes. Drain.
  2. In a large saucepan over medium heat, melt 1 stick butter. Sprinkle flour over and cook, stirring, until slightly golden and toasty smelling, 2 to 3 minutes. Pour in milk and whisk until combined. Add mustard powder; season with salt and pepper. Bring to a simmer over medium-high heat and cook, stirring, until sauce starts to thicken, about 2 minutes.
  3. Remove pan from heat and whisk in cheddar, Gruyère, and 1 cup Parmesan until melted and smooth. Stir in macaroni and transfer to prepared dish.
  4. In a small bowl, combine panko, oil, and remaining 1/2 cup Parmesan. Sprinkle over macaroni; season with more pepper.
  5. Bake mac and cheese until bubbly and golden, 25 to 30 minutes. Let cool 10 minutes.Remove from heat, cover and let rest for 10 minutes then slice “across the grain.”