CREAMY MAC & CHEESE

Chances of setting off a fire alarm is low. We stopped short of baking this, although you could if you want to. Add an additional cup of Fontina (or any other stringy cheese) at the end and pop it in the oven at 425°F for 10–15 minutes.

Ingredients

Yield: 8–10servings

1 pound medium shell pasta

1 tablespoon salt, plus more

3 tablespoon unsalted butter, divided

1 small onion, grated on the large holes of a box grater

2½ cups whole milk

12 ounces American cheese, coarsely grated (about 3 cups)

2 teaspoon smoked paprika

½ teaspoon ground mustard

¼ teaspoon cayenne pepper

¼ teaspoon ground turmeric (optional)

12 ounces sharp yellow cheddar, coarsely grated (about 3 cups), divided

Freshly ground black pepper

(Optional if baking) 8 ounces Fontina cheese, coarsely grated

Directions

Step One
Cook 1 pound medium shell pasta in a large pot of boiling salted water, stirring occasionally, 5 minutes (about half the time indicated on the package directions; you want the pasta to be quite firm, it will continue to cook in the sauce). Drain pasta and rinse under cold running water; let cool.

Step Two
Melt 1 tablespoon unsalted butter in a medium dutch oven or other heavy pot over medium-high heat. Cook 1 small onion (grated on the large holes of a box grater), in melted butter, stirring often, until golden brown and liquid is evaporated, about 5 minutes.

Step Three
Pour in 2½ cups whole milk and cook, stirring occasionally, until just starting to simmer, about 1 minute. Reduce heat to medium-low; add 12 oz. American cheese, coarsely grated (about 3 cups), and cook, whisking vigorously, until mostly melted, about 1 minute.

Step Four
Add pasta, 2 teaspoons smoked paprika, ½ teaspoon ground mustard, ¼ teaspoon cayenne pepper, ¼ teaspoon ground turmeric, 1 tablespoon salt, remaining 2 tablespoon unsalted butter, and 12 oz. sharp yellow cheddar. Cook, whisking constantly and vigorously (it’s important to stick with a whisk here), until butter is melted and pasta is coated in a smooth, homogeneous sauce, about 3–5 minutes.

Remove from heat and serve.

(Optional) Step Five
Mix 8 oz. Fontina cheese, coarsely grated (about 2½ cups), into pasta (no need to melt); season generously with freshly ground black pepper. Transfer to a 13x9" baking dish. Scatter reserved cup coarsely grated sharp yellow cheddar over, concentrating around edges. Bake until cheese is melted and bubbling around edges and starting to brown in spots, 10–15 minutes.

View of Optional Step 5.

In the Rotation

A collection of adapted recipes that avoid setting off the smoke alarm in small apartments. From the curated list of the favorite meals that enter into the rotation of Will Scheideler and September McCarthy.

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