Macaroni and Cheese (World's Best)

I can't think of any time when I don't want Mac and Cheese. And long before the advent of the internet recipe (and food blogs), words like "world's best" weren't considered clickbait. They were a declaration by magazines, newspapers and cookbooks that whatever dish that was being presented really was the best version they came up with. I trusted food magazines and newspapers, ones that had test kitchens where everything was tested and tasted, before it was published. A few still do, but I've had some hits and misses with online recipes and prefer to use something where the writer talks about how they made it (so you know they actually made it) and they have a good track record. I used a combination of 50% mature or sharp cheddar and close to 50% Comté cheese with a little Parmesan to sprinkle over the top. I skipped the garlic powder listed in the original recipe and cut down the cooking time of the béchamel, and tweaked a few other things. In place of the Comté, you could swap in Gruyère, Emmenthal, Gouda or another flavourful melting cheese of your choosing, but I'd stick with 50% cheddar if you can. Chipotle powder adds a lovely smokiness, and I went with half the amount of the original recipe, and this was just right to my taste but feel free to add more. Ridged pasta is usually a good idea with dishes like this but I am on a roll to use up bits and ends of bags of pasta I had, so I used ziti which are similar to what Kraft uses in their Mac and Cheese. If it's good enough for them, it's good enough for me. (And no offense, but this Mac and Cheese is better than theirs.)

2 Tbsp. butter, salted or unsalted (30 g)
3½ Tbsp. all-purpose flour, unbleached (30 g)
1½ cups whole milk, warmed (375 mL)
½ tsp. kosher or sea salt
10 oz sharp cheddar and Comté cheeses, grated (285 g)
¼ tsp. chipotle powder
black pepper, freshly ground
6 oz dried pasta, such as; ziti, elbows, shells (170 g)
½ oz Parmesan cheese, freshly grated (16 g)

Butter an 8" (20 cm) square baking dish or another shallow baking dish with a 6 cup (1.5 L) capacity.

Melt the butter over low heat in a large heavy-duty saucepan. Add the flour and stir constantly for two minutes. Slowly add the milk, starting with about ¼ cup (60 mL) at a time, stirring constantly, until all the milk is added. Increase the heat to medium and bring to a low boil, continuing to stir, then cook for 2-3 minutes stirring constantly until thickened. (If it appears lumpy you can give it a few strong stirs with a whisk while the sauce is cooking.)

Remove from heat and stir in the salt, 8oz (about 2½ cups/225 g) of the mixed cheese, the chipotle powder and some black pepper. Stir until the cheese is melted.

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4).

Bring a large saucepan of lightly salted water to a boil. Cook the pasta until its very al dente, about a minute less than the recommended cooking time. Drain, rinse in cold water, and drain well.

Stir the cooked pasta into the saucepan of cheese sauce then spread the mixture in the prepared baking dish. Sprinkle the top with the remaining 2 oz (½ cup, 60 g) of the grated cheese mixture then top with the Parmesan. If desired, sprinkle a little chipotle powder over the top.

Bake for 20 minutes until the mac and cheese is bubbling. If you want the top darker, turn on the broiler and watch carefully, removing it when it gets to the desired brownness. (Don't overdo it, though.) Remove from the oven, let cool 5 minutes, then serve.

Makes 4 servings.