---
comments: true
tags:
  - italian
  - jean-pierre
---
# :spaghetti: Macaroni & Cheese

![Macaroni & Cheese](../assets/images/macaroni-&-cheese.jpg){ loading=lazy }

| :timer_clock: Total Time |
|:-----------------------: |
| 43 minutes |

## :salt: Ingredients

- :glass_of_milk: 6 cups whole milk
- :onion: 1 [onion pique][1]
- :butter: 1 stick unsalted butter
- :ear_of_rice: 113 g all-purpose flour
- :chestnut: 0.25 tsp nutmeg
- :cheese_wedge: 113 g Parmigiano-Reggiano
- :cheese_wedge: 113 g extra-sharp cheddar
- :cheese_wedge: 113 g Gruyere
- :salt: 2 tsp salt
- :salt: 0.5 tsp pepper
- :mushroom: 2 oz truffle oil (optional)
- :spaghetti: 1.5 lb elbow macaroni
- :bread: 0.5 cup [breadcrumbs][2]

## :cooking: Cookware

- 1 saucepan
- 1 casserole dish

## :pencil: Instructions

### Step 1

Preheat oven to 375°F.

### Step 2

Flavor the whole milk using an [onion pique][1].

### Step 3

Prepare [béchamel sauce][3]: melt 1 stick unsalted butter in saucepan and stir in all-purpose flour. Cook roux,
stirring for 3 minutes, then whisk in whole milk and nutmeg. Bring to a boil, whisking constantly, then simmer for 10
to 15 minutes.

### Step 4

Stir in Parmigiano-Reggiano, grated extra-sharp cheddar, Gruyere, 2 tsp salt, and 1/2 tsp pepper until smooth. Make sure
the cheese is melted and add the truffle oil (optional). Blend with an immersion blender, if desired. Remove from heat
and keep covered.

### Step 5

Cook elbow macaroni until al dente. Reserve 1 cup pasta water.

### Step 6

Mix together cooked pasta, sauce, and water. Transfer to a casserole dish and sprinkle [breadcrumbs][2] and
Parmigiano-Reggiano over the top. Bake for 20 to 25 minutes.

## :link: Source

- <https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/>

[1]: <../ingredients/onion-pique.md>
[2]: <../ingredients/breadcrumbs.md>
[3]: <../sauces-and-dressings/5-mother-sauces/béchamel.md>