Asiago and Havarti Macaroni and Cheese with Carrots

Asiago and Havarti cheese bring a slightly stronger flavor to the usual mac and cheese, balanced by the sweetness of tender carrots.
Feeling inspired? Create a recipe with your favorite pasta, cheeses, spices, herbs, meats, and vegetables using the Macaroni and Cheese Recipe Maker.

For the Topping:

• 
  
  1 small garlic clove, mashed into a paste or pressed (optional)
  
  


• 
  
  3 Tbs. unsalted butter, melted
  
  


• 
  
  2 cups coarse, fresh breadcrumbs, lightly toasted
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. finely grated Parmigiano-Reggiano or pecorino (optional)
  
  

For the Macaroni:

• 
  
  4 Tbs. unsalted butter
  
  


• 
  
  1/4 cup all-purpose flour
  
  


• 
  
  3-1/2 cups whole milk
  
  


• 
  
  5 oz. fresh Asiago, finely grated
  
  


• 
  
  5 oz. Havarti, finely grated
  
  


• 
  
  1-1/2 tsp. chopped fresh marjoram
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 lb. pipette pasta
  
  


• 
  
  3 cups sliced carrots (cut into 1/4-inch-thick half moons), steamed until just tender
  
  

Make the Topping:

If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano or pecorino (if using). With your hands, toss well to combine. Set aside.

Make the Macaroni:

Position a rack in the center of the oven and heat the oven to 350°F.

Melt the butter in a heavy-duty 3- to 4-quart saucepan. Whisk in the flour and continue to whisk over low heat for 3 minutes—the butter and flour should gently bubble and froth without coloring. Slowly add the milk, while whisking constantly. Be sure to whisk around the edges of the pan to get all the lumps. Whisk until the sauce is smooth and has the consistency of heavy cream, about 6 minutes. Raise the heat to medium and bring the sauce to a simmer, whisking constantly. Lower the heat to maintain a gentle simmer and cook, whisking occasionally, for 10 minutes.

Turn off the heat and gently whisk in the Asiago, Havarti, and marjoram. Season to taste with salt. Keep warm.

Bring a large pot of well-salted water to a boil over high heat. Add the pipettes and cook, stirring occasionally, until al dente, about 1 minute less than indicated on the package. Drain well and return to the pot.

Add the cheese sauce and carrots to the pasta and gently stir to combine. Transfer the pasta mixture to a 9x13-inch baking dish and evenly scatter the reserved breadcrumbs on top. Bake at 350°F until the top is golden, about 15 minutes. Serve immediately.

Mac and Cheese Salad with Buttermilk Dressing

Buttermilk, sour cream, and lemon juice lend a welcome touch of tartness to this creamy comfort-food pasta salad.

• 
  
  1/2 cup mayonnaise (homemade or store bought)
  
  


• 
  
  1/2 cup sour cream
  
  


• 
  
  1/2 cup buttermilk, well shaken
  
  


• 
  
  1/4 cup thinly sliced chives
  
  


• 
  
  1 Tbs. chopped fresh dill
  
  


• 
  
  2 tsp. minced garlic (2 medium cloves)
  
  


• 
  
  2 tsp. minced shallot
  
  


• 
  
  2 tsp. fresh lemon juice
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 pound shaped pasta, such as fusilli, farfalle, or cavatappi
  
  


• 
  
  1/4 cup thinly sliced scallions, white and pale green parts (about 3)
  
  


• 
  
  3 oz. ricotta salata, coarsely grated (about 3/4 cup)
  
  


• 
  
  4 oz. mâche or baby spinach leaves, stems trimmed if necessary, washed and dried (4 cups)
  
  

To make the buttermilk dressing, whisk the mayonnaise, sour cream, and buttermilk in a medium bowl. Add the chives, dill, garlic, shallots, and lemon juice and whisk again. Season to taste with salt and pepper.

Bring a large pot of well-salted water to a boil, add the pasta, and cook according to the package directions. Drain the pasta and immediately run plenty of cold water over it until it is completely cool. Drain well.

Put the pasta in a large bowl, and, using a rubber spatula, fold in enough dressing to coat it generously. Fold in the scallions, cheese, and mâche or spinach leaves.

Mound the salad on a large platter and serve.

Baked Penne with Cauliflower and Cheese

Cauliflower and cheese are a classic combination, and here they come together in a sophisticated take on macaroni and cheese. The cauliflower adds flavor and beneficial nutrients, and it lightens up the calorie count of each portion.

• 
  
  4 cups 1-1/2-inch cauliflower florets (about 1 lb.; from 1/2 head)
  
  


• 
  
  1 medium onion, sliced
  
  


• 
  
  2 cloves garlic, peeled
  
  


• 
  
  Fine sea salt or table salt
  
  


• 
  
  12 oz. dried penne
  
  


• 
  
  2 cups 1% milk
  
  


• 
  
  1 tsp. dry mustard
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 tsp. chopped fresh thyme
  
  


• 
  
  2 oz. coarsely grated sharp white Cheddar (about 1/2 cup)
  
  


• 
  
  1-1/2 oz. finely grated Parmigiano-Reggiano (1-1/2 cups using a rasp grater)
  
  

Position a rack in the center of the oven and heat the oven to 375°F.

Put the cauliflower, onion, and garlic in a steamer basket set over 1 inch of boiling water in a 6- to 8-quart pot. Cover and steam until the cauliflower is tender, 10 to 15 minutes. Transfer the cauliflower, onion, and garlic to a blender.

Fill the pot three-quarters full of salted water and bring to a boil over high heat. Add the pasta and cook for 3 minutes less than the package timing. Drain and return the pasta to the pot.

While the pasta cooks, add 1 cup of the milk, the dry mustard, 1 tsp. salt, and 1/2 tsp. pepper to the vegetables in the blender and purée until smooth. Transfer to a 3-quart saucepan and stir in the remaining 1 cup of milk and the thyme. Heat over medium-low heat until hot but not boiling, about 3 minutes.

In a small bowl, mix the Cheddar and Parmigiano. Add all but 1/2 cup of the cheese to the sauce and stir until the cheese is melted. Add the sauce to the pasta and stir to combine. Transfer the pasta and sauce to an 8-inch square baking dish and sprinkle with the remaining cheese. Bake until heated through and the cheese is beginning to brown, 20 to 30 minutes.

Baked Campanelle with Goat Cheese and Broccoli

Tangy fresh goat cheese and tender broccoli florets add interesting flavor and texture to an otherwise traditional baked macaroni and cheese.
Feeling inspired? Create a recipe with your favorite pasta, cheeses, spices, herbs, meats, and vegetables using the Macaroni and Cheese Recipe Maker.

For the Topping:

• 
  
  1 small garlic clove, mashed into a paste or pressed (optional)
  
  


• 
  
  3 Tbs. unsalted butter, melted
  
  


• 
  
  2 cups coarse, fresh breadcrumbs, lightly toasted
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. finely grated Parmigiano-Reggiano or pecorino (optional)
  
  

For the Macaroni:

• 
  
  4 Tbs. unsalted butter
  
  


• 
  
  1/4 cup all-purpose flour
  
  


• 
  
  3-1/2 cups whole milk
  
  


• 
  
  10 oz. Cantal, finely grated
  
  


• 
  
  3/4 cup crumbled soft goat cheese
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 lb. campanelle pasta
  
  


• 
  
  3 cups bite-size broccoli florets, steamed until just tender
  
  

Make the Topping:

If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano or pecorino (if using). With your hands, toss well to combine. Set aside.

Make the Macaroni:

Position a rack in the center of the oven and heat the oven to 350°F.

Melt the butter in a heavy-duty 3- to 4-quart saucepan. Whisk in the flour and continue to whisk over low heat for 3 minutes—the butter and flour should gently bubble and froth without coloring. Slowly add the milk, while whisking constantly. Be sure to whisk around the edges of the pan to get all the lumps. Whisk until the sauce is smooth and has the consistency of heavy cream, about 6 minutes. Raise the heat to medium and bring the sauce to a simmer, whisking constantly. Lower the heat to maintain a gentle simmer and cook, whisking occasionally, for 10 minutes.

Turn off the heat and gently whisk in the Cantal and goat cheese. Season to taste with salt. Keep warm.

Bring a large pot of well-salted water to a boil over high heat. Add the campanelle and cook, stirring occasionally, until al dente, about 1 minute less than indicated on the package. Drain well and return to the pot.

Add the cheese sauce and broccoli to the pasta and gently stir to combine. Transfer the pasta mixture to a 9x13-inch baking dish and evenly scatter the reserved breadcrumbs on top. Bake at 350°F until the top is golden, about 15 minutes. Serve immediately.

Hearty Bacon-Kale Macaroni and Cheese

Mac and cheese, the ultimate winter comfort-food dish, is made even more rib-sticking with the addition of smoky bacon and hearty greens. Make it Your Own:Use the Macaroni and Cheese Recipe Maker to create a recipe with the pasta, cheeses, spices, herbs, meats, and vegetables you love.

For the Topping:

• 
  
  1 small garlic clove, mashed into a paste or pressed (optional)
  
  


• 
  
  3 Tbs. unsalted butter, melted
  
  


• 
  
  2 cups coarse, fresh breadcrumbs, lightly toasted
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. finely grated Parmigiano-Reggiano (optional)
  
  

For the Macaroni:

• 
  
  4 Tbs. unsalted butter
  
  


• 
  
  1/4 cup all-purpose flour
  
  


• 
  
  3-1/2 cups whole milk
  
  


• 
  
  5 oz. finely grated Cantal
  
  


• 
  
  5 oz. finely grated fontina
  
  


• 
  
  1 cup finely grated Parmigiano-Reggiano
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 lb. mostaccioli pasta
  
  


• 
  
  2 cups sautéed, drained and chopped kale
  
  


• 
  
  1/2 cup diced, cooked bacon
  
  

Make the Topping:

If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano  (if using). With your hands, toss well to combine. Set aside.

Make the Macaroni:

Position a rack in the center of the oven and heat the oven to 350°F.

Melt the butter in a heavy-duty 3- to 4-quart saucepan. Whisk in the flour and continue to whisk over low heat for 3 minutes—the butter and flour should gently bubble and froth without coloring. Slowly add the milk, while whisking constantly. Be sure to whisk around the edges of the pan to get all the lumps. Whisk until the sauce is smooth and has the consistency of heavy cream, about 6 minutes. Raise the heat to medium and bring the sauce to a simmer, whisking constantly. Lower the heat to maintain a gentle simmer and cook, whisking occasionally, for 10 minutes.

Turn off the heat and gently whisk in the Cantal, fontina, and Parmigiano-Reggiano. Season to taste with salt. Keep warm.

Bring a large pot of well-salted water to a boil over high heat. Add the mostaccioli and cook, stirring occasionally, until al dente, about 1 minute less than indicated on the package. Drain well and return to the pot.

Add the cheese sauce, kale, and bacon to the pasta and gently stir to combine. Transfer the pasta mixture to a 9x13-inch baking dish and evenly scatter the reserved breadcrumbs on top. Bake at 350°F until the top is golden, about 15 minutes. Serve immediately.

Creamy Macaroni & Cheese with Lobster

Mascarpone, fresh lobster meat, and thyme turn the humble mac and cheese into one luxurious meal.
Feeling inspired? Create a recipe with your favorite pasta, cheeses, spices, herbs, meats, and vegetables using the Macaroni & Cheese Recipe Maker.

For the Topping:

• 
  
  1 small garlic clove, mashed into a paste or pressed (optional)
  
  


• 
  
  3 Tbs. unsalted butter, melted
  
  


• 
  
  2 cups coarse, fresh breadcrumbs, lightly toasted
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. finely grated Parmigiano-Reggiano or pecorino (optional)
  
  

For the Macaroni:

• 
  
  4 Tbs. unsalted butter
  
  


• 
  
  1/4 cup all-purpose flour
  
  


• 
  
  3-1/2 cups whole milk
  
  


• 
  
  10 oz. finely grated Cantal
  
  


• 
  
  1/4 cup mascarpone
  
  


• 
  
  1-1/2 tsp. finely chopped fresh thyme
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 lb. campanelle pasta
  
  


• 
  
  3 cups diced cooked lobster meat
  
  

Make the Topping:

If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano or pecorino (if using). With your hands, toss well to combine. Set aside.

Make the Macaroni:

Position a rack in the center of the oven and heat the oven to 350°F.

Melt the butter in a heavy-duty 3- to 4-quart saucepan. Whisk in the flour and continue to whisk over low heat for 3 minutes—the butter and flour should gently bubble and froth without coloring. Slowly add the milk, while whisking constantly. Be sure to whisk around the edges of the pan to get all the lumps. Whisk until the sauce is smooth and has the consistency of heavy cream, about 6 minutes. Raise the heat to medium and bring the sauce to a simmer, whisking constantly. Lower the heat to maintain a gentle simmer and cook, whisking occasionally, for 10 minutes.

Turn off the heat and gently whisk in the Cantal, mascarpone, and thyme. Season to taste with salt. Keep warm.

Bring a large pot of well-salted water to a boil over high heat. Add the campanelle and cook, stirring occasionally, until al dente, about 1 minute less than indicated on the package. Drain well and return to the pot.

Add the cheese sauce and lobster meat to the pasta and gently stir to combine. Transfer the pasta mixture to a 9x13-inch baking dish and evenly scatter the reserved breadcrumbs on top. Bake at 350°F until the top is golden, about 15 minutes. Serve immediately.

Macaroni and Cheese with Prosciutto and Mushrooms

The combination of nutty Gruyère and salty prosciutto in this macaroni and cheese give it a flavor reminiscent of a croque monsieur, while sautéed mushrooms lend a woodsy note and mascarpone adds creamy texture.

For the Topping:

• 
  
  1 small garlic clove, mashed into a paste or pressed (optional)
  
  


• 
  
  3 Tbs. unsalted butter, melted
  
  


• 
  
  2 cups coarse, fresh breadcrumbs, lightly toasted
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. finely grated Parmigiano-Reggiano or pecorino (optional)
  
  

For the Macaroni:

• 
  
  4 Tbs. unsalted butter
  
  


• 
  
  1/4 cup all-purpose flour
  
  


• 
  
  3-1/2 cups whole milk
  
  


• 
  
  10 oz. Gruyère, finely grated
  
  


• 
  
  1/4 cup mascarpone
  
  


• 
  
  1-1/2 tsp. finely chopped fresh rosemary
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 lb. penne pasta
  
  


• 
  
  2 cups sautéed button or cremini mushrooms (cut into small wedges, then sauté in olive oil)
  
  


• 
  
  1 cup diced prosciutto
  
  

Make the Topping:

If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano or pecorino (if using). With your hands, toss well to combine. Set aside.

Make the Macaroni:

Position a rack in the center of the oven and heat the oven to 350°F.

Melt the butter in a heavy-duty 3- to 4-quart saucepan. Whisk in the flour and continue to whisk over low heat for 3 minutes—the butter and flour should gently bubble and froth without coloring. Slowly add the milk, while whisking constantly. Be sure to whisk around the edges of the pan to get all the lumps. Whisk until the sauce is smooth and has the consistency of heavy cream, about 6 minutes. Raise the heat to medium and bring the sauce to a simmer, whisking constantly. Lower the heat to maintain a gentle simmer and cook, whisking occasionally, for 10 minutes.

Turn off the heat and gently whisk in the Gruyère, mascarpone, and rosemary. Season to taste with salt. Keep warm.

Bring a large pot of well-salted water to a boil over high heat. Add the penne and cook, stirring occasionally, until al dente, about 1 minute less than indicated on the package. Drain well and return to the pot.

Add the cheese sauce, mushrooms, and prosciutto to the pasta and gently stir to combine. Transfer the pasta mixture to a 9x13-inch baking dish and evenly scatter the reserved breadcrumbs on top. Bake at 350°F until the top is golden, about 15 minutes. Serve immediately.

Orecchiette with Ham and Peas in Cheese Sauce

In this dressed-up macaroni and cheese, orecchiette takes the place of tiny elbows, peas and ham add flavor and texture, and Grana Padano stands in for the usual Cheddar.

• 
  
  1 lb. orecchiette or other small shell pasta 
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 cup unsalted butter, more for the dish 
  
  


• 
  
  1 large shallot, finely diced (about 1/4 cup) 
  
  


• 
  
  1/4 cup unbleached all-purpose flour
  
  


• 
  
  3 cups whole milk, warmed
  
  


• 
  
  2 cups freshly grated Grana Padano
  
  


• 
  
  2 tsp. chopped fresh thyme
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1/4 tsp. Tabasco
  
  


• 
  
  3/4 lb. ham steak, cut into 1/2-inch dice
  
  


• 
  
  2 cups frozen peas, thawed
  
  


• 
  
  1/2 cup coarse fresh breadcrumbs
  
  


• 
  
  1 Tbs. olive oil
  
  

Position a rack in the center of the oven and heat the oven to 375°F. Butter a 9x13-inch baking dish.Bring a large pot of well-salted water to a boil and add the pasta; cook according to package directions until al dente. Reserve 1/2 cup of the pasta water, drain the pasta well, and return the pasta to the pot.

Meanwhile, for the cheese sauce, melt the butter in a medium (3-quart) saucepan over medium heat. Add the shallot, sprinkle with 1/4 tsp. salt, and cook, stirring occasionally, until it softens and becomes translucent, about 3 minutes. Add the flour and cook, stirring, until it turns golden and smells nutty, about 1 minute. Whisk in the milk in a slow, steady stream, and cook, whisking occasionally to avoid sticking on the bottom of the pan, until the mixture thickens, about 10 minutes. Remove from the heat and stir in all but 1/2 cup of Grana Padano, the thyme, 1-1/2 tsp. black pepper, 1/2 tsp. salt, and the Tabasco. Stir the ham and peas into the sauce; taste and add more salt and pepper if needed.

Stir 1/4 cup of the pasta water into the béchamel so it loosens a bit and then toss with the pasta in the pasta pot. Add more pasta water as needed. Transfer to the prepared baking dish. In a small bowl, mix the breadcrumbs, olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper with the remaining 1/2 cup cheese, and sprinkle over the pasta. Bake the pasta until it bubbles and browns around the edges, about 20 minutes (cover with foil if the top browns too quickly). Let cool for a couple of minutes and then serve.

Baked Penne with Cauliflower and Cheese

Cauliflower and cheese are a classic combination, and here they come together in a sophisticated take on macaroni and cheese. The cauliflower adds flavor and beneficial nutrients, and it lightens up the calorie count of each portion.

• 
  
  4 cups 1-1/2-inch cauliflower florets (about 1 lb.; from 1/2 head)
  
  


• 
  
  1 medium onion, sliced
  
  


• 
  
  2 cloves garlic, peeled
  
  


• 
  
  Fine sea salt or table salt
  
  


• 
  
  12 oz. dried penne
  
  


• 
  
  2 cups 1% milk
  
  


• 
  
  1 tsp. dry mustard
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 tsp. chopped fresh thyme
  
  


• 
  
  2 oz. coarsely grated sharp white Cheddar (about 1/2 cup)
  
  


• 
  
  1-1/2 oz. finely grated Parmigiano-Reggiano (1-1/2 cups using a rasp grater)
  
  

Position a rack in the center of the oven and heat the oven to 375°F.

Put the cauliflower, onion, and garlic in a steamer basket set over 1 inch of boiling water in a 6- to 8-quart pot. Cover and steam until the cauliflower is tender, 10 to 15 minutes. Transfer the cauliflower, onion, and garlic to a blender.

Fill the pot three-quarters full of salted water and bring to a boil over high heat. Add the pasta and cook for 3 minutes less than the package timing. Drain and return the pasta to the pot.

While the pasta cooks, add 1 cup of the milk, the dry mustard, 1 tsp. salt, and 1/2 tsp. pepper to the vegetables in the blender and purée until smooth. Transfer to a 3-quart saucepan and stir in the remaining 1 cup of milk and the thyme. Heat over medium-low heat until hot but not boiling, about 3 minutes.

In a small bowl, mix the Cheddar and Parmigiano. Add all but 1/2 cup of the cheese to the sauce and stir until the cheese is melted. Add the sauce to the pasta and stir to combine. Transfer the pasta and sauce to an 8-inch square baking dish and sprinkle with the remaining cheese. Bake until heated through and the cheese is beginning to brown, 20 to 30 minutes.

Three-Cheese Macaroni with Brussels Sprouts and Pancetta

If you find plain mac and cheese a bit boring, you'll love this version, which is livened up by nutty brussels sprouts and salty nuggets of pancetta.

For the Topping:

• 
  
  1 small garlic clove, mashed into a paste or pressed (optional)
  
  


• 
  
  3 Tbs. unsalted butter, melted
  
  


• 
  
  2 cups coarse, fresh breadcrumbs, lightly toasted
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. finely grated Parmigiano-Reggiano (optional)
  
  

For the Macaroni:

• 
  
  4 Tbs. unsalted butter
  
  


• 
  
  1/4 cup all-purpose flour
  
  


• 
  
  3-1/2 cups whole milk
  
  


• 
  
  5 oz. finely grated Gruyère
  
  


• 
  
  5 oz. finely grated Fontina
  
  


• 
  
  1 cup finely grated Parmigiano-Reggiano
  
  


• 
  
  1-1/2 tsp. finely chopped fresh sage
  
  


• 
  
  1-1/2 tsp. finely chopped fresh thyme
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 lb. pasta shells
  
  


• 
  
  2-1/2 cups quartered Brussels sprouts, steamed or roasted until just tender
  
  


• 
  
  1/2 cup small-diced pancetta, cooked until slightly crisp
  
  

Make the Topping:

If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano (if using). With your hands, toss well to combine. Set aside.

Make the Macaroni:

Position a rack in the center of the oven and heat the oven to 350°F.

Melt the butter in a heavy-duty 3- to 4-quart saucepan. Whisk in the flour and continue to whisk over low heat for 3 minutes—the butter and flour should gently bubble and froth without coloring. Slowly add the milk, while whisking constantly. Be sure to whisk around the edges of the pan to get all the lumps. Whisk until the sauce is smooth and has the consistency of heavy cream, about 6 minutes. Raise the heat to medium and bring the sauce to a simmer, whisking constantly. Lower the heat to maintain a gentle simmer and cook, whisking occasionally, for 10 minutes.

Turn off the heat and gently whisk in the Gruyère, Fontina, Parmigiano-Reggiano, sage, and thyme. Season to taste with salt. Keep warm.

Bring a large pot of well-salted water to a boil over high heat. Add the pasta shells and cook, stirring occasionally, until al dente, about 1 minute less than indicated on the package. Drain well and return to the pot.

Add the cheese sauce, Brussels sprouts, and pancetta to the pasta and gently stir to combine. Transfer the pasta mixture to a 9x13-inch baking dish and evenly scatter the reserved breadcrumbs on top. Bake at 350°F until the top is golden, about 15 minutes. Serve immediately.

Macaroni and Cheese with Spinach and Feta

Think of this dish as the flavors of Greek spanakopita in a comforting baked macaroni and cheese. Gouda and Monterey Jack cheeses provide creamy texture, while staying in a supporting role to the pungent feta. Think globally:Use the Recipe Maker to create your own macaroni and cheese recipe incorporating the flavors of your favorite cuisine.

For the Topping:

• 
  
  1 small garlic clove, mashed into a paste or pressed (optional)
  
  


• 
  
  3 Tbs. unsalted butter, melted
  
  


• 
  
  2 cups coarse, fresh breadcrumbs, lightly toasted
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. finely grated Parmigiano-Reggiano or pecorino (optional)
  
  

For the Macaroni:

• 
  
  4 Tbs. unsalted butter
  
  


• 
  
  1/4 cup all-purpose flour
  
  


• 
  
  3-1/2 cups whole milk
  
  


• 
  
  5 oz. finely grated Monterey Jack
  
  


• 
  
  5 oz. finely grated Gouda
  
  


• 
  
  1/4 cup crumbled feta
  
  


• 
  
  1/4 tsp. freshly ground nutmeg
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 lb. penne pasta
  
  


• 
  
  3 cups sautéed, drained, and chopped fresh spinach
  
  

Make the Topping:

If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano or pecorino (if using). With your hands, toss well to combine. Set aside.

Make the Macaroni:

Position a rack in the center of the oven and heat the oven to 350°F.

Melt the butter in a heavy-duty 3- to 4-quart saucepan. Whisk in the flour and continue to whisk over low heat for 3 minutes—the butter and flour should gently bubble and froth without coloring. Slowly add the milk, while whisking constantly. Be sure to whisk around the edges of the pan to get all the lumps. Whisk until the sauce is smooth and has the consistency of heavy cream, about 6 minutes. Raise the heat to medium and bring the sauce to a simmer, whisking constantly. Lower the heat to maintain a gentle simmer and cook, whisking occasionally, for 10 minutes.

Turn off the heat and gently whisk in the Monterey Jack, Gouda, feta, and nutmeg. Season to taste with salt. Keep warm.

Bring a large pot of well-salted water to a boil over high heat. Add the penne and cook, stirring occasionally, until al dente, about 1 minute less than indicated on the package. Drain well and return to the pot.

Add the cheese sauce and spinach to the pasta and gently stir to combine. Transfer the pasta mixture to a 9x13-inch baking dish and evenly scatter the reserved breadcrumbs on top. Bake at 350°F until the top is golden, about 15 minutes. Serve immediately.

Quick Skillet Mac and Cheese

Who says you can’t have indulgent comfort food on a weeknight? Be sure to use a broiler-safe skillet, such as a cast-iron one.

• 
  
  Kosher salt
  
  


• 
  
  12 oz. dried spiral pasta, such as cavatappi, rotini, or double elbows
  
  


• 
  
  3 Tbs. unsalted butter
  
  


• 
  
  3 Tbs. all-purpose flour
  
  


• 
  
  2 cups low-fat (2%) milk
  
  


• 
  
  4 oz. grated Emmentaler (1-1/4 cups)
  
  


• 
  
  4 oz. grated Gruyère (1-1/4 cups)
  
  


• 
  
  1 Tbs. Dijon mustard
  
  


• 
  
  1 Tbs. Worcestershire sauce
  
  


• 
  
  1/2 tsp. dried thyme
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  3 oz. finely grated Parmigiano-Reggiano (3 cups)
  
  

Position a rack about 4 inches from the broiler and heat the broiler on high.


Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook according to package directions until just tender. Drain well and set aside.


Meanwhile, melt the butter in a 12-inch ovenproof skillet (preferably cast iron) over medium heat. Whisk in the flour and continue whisking until well combined, about 15 seconds. Whisk in the milk and continue to cook, whisking constantly, until the mixture thickens, 1 to 2 minutes.


Add the Emmentaler, Gruyère, mustard, Worcestershire sauce, and thyme and whisk until the cheese is melted and the mixture is smooth, 2 minutes. Stir in the pasta to coat with the sauce. Off the heat, season to taste with salt and pepper. Sprinkle the Parmigiano-Reggiano evenly over the pasta.


Broil until the top is browned, 3 to 4 minutes, and serve.

Bacon and Cheddar Macaroni & Cheese

When looking for inspiration for my macaroni and cheeses, I turned to stuffed potatoes and omelets, believing that what works well with eggs and potatoes would be delicious with pasta, too. Boy, was I right! Bacon, Cheddar cheese, sour cream, and scallions are classic additions to stuffed potatoes, and with pasta they’re perfection.

• 
  
  1 tsp. kosher salt, plus more for salting the pasta water
  
  


• 
  
  1 lb.fusilli (corkscrew) or other pasta
  
  


• 
  
  3/4 lb. bacon, diced
  
  


• 
  
  3 cups heavy cream
  
  


• 
  
  2 cups firmly packed shredded sharp Cheddar cheese (about 1/2 lb.)
  
  


• 
  
  1/4 tsp. freshly ground black pepper
  
  


• 
  
  1/2 cup sour cream, for garnish
  
  


• 
  
  1/2 cup thinly sliced scallions, (white and green parts), for garnish
  
  

Bring a medium (6- to 8-quart) pot of water to a boil. Salt it generously (it should taste like the sea). Stir in the pasta and cook according to the package directions. Drain (but don’t rinse, or you’ll rinse away starches that will help thicken the sauce) and return to the empty pot.

Meanwhile, place a large (12- to 14-inch) sauté pan over high heat for several minutes. When hot, add the bacon and sauté until browned and crispy (lower the heat to medium-high if necessary to prevent scorching), about 5 minutes. Remove the pan from the heat and, using a slotted spoon or spatula, remove the bacon from the pan and drain on paper towels.

Pour off the fat from the pan (into a metal can or heatproof cup, not down the drain or you’ll potentially clog your pipes) and return the pan to medium-high heat. Add the heavy cream and bring to a boil, scraping up any browned bits from the bottom of the pan. Lower the heat to medium and continue to simmer until the cream is reduced slightly, about 3 minutes.

Add the Cheddar cheese and bacon. Stir well and cook over medium-high heat, stirring now and then, until the cheese has melted and the mixture thickens, about 3 minutes. Season with the salt and pepper.

Stir the sauce into the cooked and drained pasta in the pot. Place over medium heat and simmer for 1 to 2 minutes to thicken the sauce and allow the pasta to absorb the flavors, stirring now and then.

Serve in individual bowls topped with a dollop of sour cream and a sprinkle of sliced scallions.

Macaroni and Four Cheeses

This creamy, crumb-topped macaroni-and-cheese gets its bright golden color and a big nutritional boost from puréed winter squash. Don’t tell and no one will ever know. They’ll just thank you for making their  favorite cheesy comfort meal.

• 
  
  Cooking spray
  
  


• 
  
  1 16-oz. box elbow macaroni
  
  


• 
  
  2 10-oz. packages frozen puréed winter squash
  
  


• 
  
  2 cups lowfat milk
  
  


• 
  
  1-1/3 cups grated extra-sharp cheddar cheese (4 oz.)
  
  


• 
  
  2/3 cup grated Monterey Jack cheese (2 oz.)
  
  


• 
  
  1/2 cup part-skim ricotta cheese
  
  


• 
  
  1 tsp. table salt
  
  


• 
  
  1 tsp. dry mustard
  
  


• 
  
  1/8 tsp. cayenne pepper
  
  


• 
  
  2 Tbs. plain dry bread crumbs
  
  


• 
  
  2 Tbs. freshly grated Parmigiano Reggiano
  
  


• 
  
  1 tsp. olive oil
  
  

Preheat the oven to 375°F. Coat a 9 x 13-in. baking dish with cooking spray. Cook the macaroni according the package directions. Drain and transfer to the prepared baking dish.

Meanwhile, place the frozen squash and milk in a large saucepan and cook over low heat, stirring occasionally and breaking up the squash with a spoon until it is defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from the heat and stir in the cheddar, Jack cheese, ricotta, salt, mustard, and cayenne. Pour this mixture over the macaroni and stir to combine.

Combine the bread crumbs, Parmigiano, and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake until the cheeses are bubbling around the edges, about 20 minutes, then broil for 3 minutes so the top is crisp and nicely browned.

Greek Macaroni & Cheese

This is one of my lighter versions of mac and cheese (lighter, not low calorie!) because it uses no cream. But if its popularity among our guests is any indication, your family will love it!

• 
  
  2 skinless, boneless chicken breasts (about 3/4 lb.), cut into 2 by 1/2-inch strips
  
  


• 
  
  1 tsp. kosher salt, plus more for salting the pasta water
  
  


• 
  
  1/2 tsp. freshly ground black pepper
  
  


• 
  
  1/4 cup all-purpose flour
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  1 Tbs. finely chopped garlic (about 2 large cloves)
  
  


• 
  
  3 medium tomatoes, diced (2 cups)
  
  


• 
  
  1 lb. farfalle (bow-tie) pasta
  
  


• 
  
  5 packed cups fresh spinach leaves (about 8 oz. or 2 bunches), washed and stems trimmed
  
  


• 
  
  1-1/2 Tbs. chopped fresh oregano leaves, or 1 tsp.dried oregano
  
  


• 
  
  2 cups dry white wine, such as Chardonnay
  
  


• 
  
  1-1/2 cups crumbled feta cheese (about 7 oz.)
  
  


• 
  
  1 cup pitted Kalamata or other black olives
  
  


• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1/4 cup grated Parmesan cheese, for garnish
  
  

Arrange the chicken strips in a single layer on a plate or baking sheet (this makes it easier to season and dredge them). Sprinkle evenly with 1/4 tsp. salt and 1/8 tsp. black pepper. Place the flour in a shallow bowl, and dredge the chicken in flour on both sides.

Place a large (12- to 14-inch) sauté pan over high heat for a couple of minutes. When hot, add the olive oil, swirl the pan to coat, and add the chicken strips in a single layer. Cook in batches if needed. Cook until slightly browned, about 1 minute. Turn the pieces or stir them so they brown evenly, about 1-1/2 minutes more.

Reduce the heat to medium-high. Push the chicken strips to the side of the pan as they continue to cook, and add the garlic. Cook just until fragrant, about 1 minute, but do not let it brown or it will taste bitter.

Add the tomatoes, season with 1/4 tsp. salt and 1/8 tsp. black pepper, and cook until they start to give off their juices, about 2 minutes.

Meanwhile, bring a medium (6- to 8-quart) pot of water to a boil. Salt it generously (it should taste like the sea). Stir in the pasta and cook according to the package directions. Drain (but don’t rinse, or you’ll rinse away starches that will help thicken the sauce) and return to the empty pot.

Add the spinach, oregano, remaining 1/2 tsp. salt, and remaining 1/4 tsp. black pepper to the pan with the tomatoes. Stir until the spinach has wilted, about 5 minutes. Add the wine to the pan, stirring to scrape up any browned bits, and cook over medium-high heat until reduced slightly and the chicken is cooked through, about 10 minutes.

Add the feta and olives to the pan, stirring well to incorporate. Remove the pan from the heat and stir in the butter, a tablespoon at a time, until the sauce has thickened slightly. (Careful! Your pan can’t be too hot or the butter and sauce will separate and look oily. If that happens, take the sauce off the heat and add more feta to help the sauce bind together.)

Stir the sauce into the cooked and drained pasta in the pot. Place over medium heat and simmer for 2 minutes to thicken the sauce and allow the pasta to absorb the flavors, stirring now and then.

Serve in individual bowls topped with Parmesan cheese.

Macaroni and Cheese with Cayenne

Ground cayenne gives a little spicy kick to this otherwise-very-classic mac and cheese.Make it Your Own:Use the Macaroni and Cheese Recipe Maker to create a recipe with the pasta, cheeses, spices, herbs, meats, and vegetables you love.

For the Topping:

• 
  
  1 small garlic clove, mashed into a paste or pressed (optional)
  
  


• 
  
  3 Tbs. unsalted butter, melted
  
  


• 
  
  2 cups coarse, fresh breadcrumbs, lightly toasted
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. finely grated Parmigiano-Reggiano (optional)
  
  

For the Macaroni

• 
  
  4 Tbs. unsalted butter
  
  


• 
  
  1/4 cup all-purpose flour
  
  


• 
  
  3-1/2 cups whole milk
  
  


• 
  
  5 oz. finely grated Gruyère
  
  


• 
  
  5 oz. finely grated fontina
  
  


• 
  
  1 cup finely grated Parmigiano-Reggiano
  
  


• 
  
  1/2 tsp. ground cayenne
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 lb. pipette pasta
  
  

Make the Topping:

If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano (if using). With your hands, toss well to combine. Set aside.

Make the Macaroni:

Position a rack in the center of the oven and heat the oven to 350°F.

Melt the butter in a heavy-duty 3- to 4-quart saucepan. Whisk in the flour and continue to whisk over low heat for 3 minutes—the butter and flour should gently bubble and froth without coloring. Slowly add the milk, while whisking constantly. Be sure to whisk around the edges of the pan to get all the lumps. Whisk until the sauce is smooth and has the consistency of heavy cream, about 6 minutes. Raise the heat to medium and bring the sauce to a simmer, whisking constantly. Lower the heat to maintain a gentle simmer and cook, whisking occasionally, for 10 minutes.

Turn off the heat and gently whisk in the Gruyère, fontina, Parmigiano-Reggiano, and cayenne. Season to taste with salt. Keep warm.

Bring a large pot of well-salted water to a boil over high heat. Add the pipette pasta and cook, stirring occasionally, until al dente, about 1 minute less than indicated on the package. Drain well and return to the pot.

Add the cheese sauce to the pasta and gently stir to combine. Transfer the pasta mixture to a 9x13-inch baking dish and evenly scatter the reserved breadcrumbs on top. Bake at 350°F until the top is golden, about 15 minutes. Serve immediately.

Hearty Bacon-Kale Macaroni and Cheese

Mac and cheese, the ultimate winter comfort-food dish, is made even more rib-sticking with the addition of smoky bacon and hearty greens. Make it Your Own:Use the Macaroni and Cheese Recipe Maker to create a recipe with the pasta, cheeses, spices, herbs, meats, and vegetables you love.

For the Topping:

• 
  
  1 small garlic clove, mashed into a paste or pressed (optional)
  
  


• 
  
  3 Tbs. unsalted butter, melted
  
  


• 
  
  2 cups coarse, fresh breadcrumbs, lightly toasted
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. finely grated Parmigiano-Reggiano (optional)
  
  

For the Macaroni:

• 
  
  4 Tbs. unsalted butter
  
  


• 
  
  1/4 cup all-purpose flour
  
  


• 
  
  3-1/2 cups whole milk
  
  


• 
  
  5 oz. finely grated Cantal
  
  


• 
  
  5 oz. finely grated fontina
  
  


• 
  
  1 cup finely grated Parmigiano-Reggiano
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 lb. mostaccioli pasta
  
  


• 
  
  2 cups sautéed, drained and chopped kale
  
  


• 
  
  1/2 cup diced, cooked bacon
  
  

Make the Topping:

If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano  (if using). With your hands, toss well to combine. Set aside.

Make the Macaroni:

Position a rack in the center of the oven and heat the oven to 350°F.

Melt the butter in a heavy-duty 3- to 4-quart saucepan. Whisk in the flour and continue to whisk over low heat for 3 minutes—the butter and flour should gently bubble and froth without coloring. Slowly add the milk, while whisking constantly. Be sure to whisk around the edges of the pan to get all the lumps. Whisk until the sauce is smooth and has the consistency of heavy cream, about 6 minutes. Raise the heat to medium and bring the sauce to a simmer, whisking constantly. Lower the heat to maintain a gentle simmer and cook, whisking occasionally, for 10 minutes.

Turn off the heat and gently whisk in the Cantal, fontina, and Parmigiano-Reggiano. Season to taste with salt. Keep warm.

Bring a large pot of well-salted water to a boil over high heat. Add the mostaccioli and cook, stirring occasionally, until al dente, about 1 minute less than indicated on the package. Drain well and return to the pot.

Add the cheese sauce, kale, and bacon to the pasta and gently stir to combine. Transfer the pasta mixture to a 9x13-inch baking dish and evenly scatter the reserved breadcrumbs on top. Bake at 350°F until the top is golden, about 15 minutes. Serve immediately.

Mac and Cheese with Jalapeño and Scallions

Sautéed fresh jalapeños and scallions bring a little Southwestern kick to the classic mac and cheese.
Want to make a version with less heat? Create a recipe with your favorite pasta, cheeses, spices, herbs, meats, and vegetables using the Macaroni and Cheese Recipe Maker. 

For the Topping:

• 
  
  1 small garlic clove, mashed into a paste or pressed (optional)
  
  


• 
  
  3 Tbs. unsalted butter, melted
  
  


• 
  
  2 cups coarse, fresh breadcrumbs, lightly toasted
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. finely grated Parmigiano-Reggiano or pecorino (optional)
  
  

For the Macaroni:

• 
  
  4 Tbs. unsalted butter
  
  


• 
  
  1/4 cup all-purpose flour
  
  


• 
  
  3-1/2 cups whole milk
  
  


• 
  
  10 oz. finely grated sharp Cheddar
  
  


• 
  
  1 cup finely grated Mahon reserva
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 lb. rotini pasta
  
  


• 
  
  1/2 cup thinly sliced scallions, sautéed
  
  


• 
  
  3 Tbs. minced jalapeños, sautéed
  
  

Make the Topping:

If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano or pecorino (if using). With your hands, toss well to combine. Set aside.

Make the Macaroni:

Position a rack in the center of the oven and heat the oven to 350°F.

Melt the butter in a heavy-duty 3- to 4-quart saucepan. Whisk in the flour and continue to whisk over low heat for 3 minutes—the butter and flour should gently bubble and froth without coloring. Slowly add the milk, while whisking constantly. Be sure to whisk around the edges of the pan to get all the lumps. Whisk until the sauce is smooth and has the consistency of heavy cream, about 6 minutes. Raise the heat to medium and bring the sauce to a simmer, whisking constantly. Lower the heat to maintain a gentle simmer and cook, whisking occasionally, for 10 minutes.

Turn off the heat and gently whisk in the Cheddar and Mahon. Season to taste with salt. Keep warm.

Bring a large pot of well-salted water to a boil over high heat. Add the rotini and cook, stirring occasionally, until al dente, about 1 minute less than indicated on the package. Drain well and return to the pot.

Add the cheese sauce, scallions, and jalapeños to the pasta and gently stir to combine. Transfer the pasta mixture to a 9x13-inch baking dish and evenly scatter the reserved breadcrumbs on top. Bake at 350°F until the top is golden, about 15 minutes. Serve immediately.

Pulled-Pork Macaroni and Cheese with Caramelized Onions and Four Cheeses

This macaroni is indulgent, impossibly good, and worth the extra time and effort, but if you're rushed for time, try the Quick Skillet Mac and Cheese.

• 
  
  One 4-lb. smoked pork shoulder
  
  


• 
  
  12 oz. dried ridged pasta, preferably radiatore
  
  


• 
  
  Kosher salt
  
  


• 
  
  4 Tbs. (2 oz. ) unsalted butter
  
  


• 
  
  2 small yellow onions, chopped (1-1/2 cups)
  
  


• 
  
  1-1/8 oz. (1/4 cup) all-purpose flour
  
  


• 
  
  3-1/2 cups whole milk
  
  


• 
  
  1-1/2 cups dry white wine
  
  


• 
  
  2 Tbs. finely chopped fresh sage leaves
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  4 oz. grated Gruyère (1-1/2 cups)
  
  


• 
  
  4 oz. grated Emmentaler (11/2 cups)
  
  


• 
  
  4 oz. grated fontina (1-1/2 cups)
  
  


• 
  
  2/3 cup panko
  
  


• 
  
  2 oz. finely grated Parmigiano-Reggiano (2 cups)
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  2 Tbs. thinly sliced fresh chives
  
  

Position a rack in the center of the oven and heat the oven to 325°F.


Put the pork in a large heavy-duty roasting pan, cover with foil, and roast until the meat is falling off the bone, 5 to 6 hours. Cool until warm enough to handle, about 1 hour.


Meanwhile, cook the pasta in a large pot of well-salted water according to package directions until just barely al dente. Drain and set aside.


Shred the pork by hand, pulling it into 2-inch-long pieces. Discard the bone and any excess fat. Set aside 1 lb. of the pulled pork (about 4 cups) and save the rest for another use (see "Leftovers," below, for ideas).


Raise the oven temperature to 350°F. Melt the butter in a large 8-quart saucepan over medium heat. Add the onions, reduce the heat to low, and cook, stirring frequently, until golden and very soft, about 20 minutes.


Whisk in the flour and cook for 30 seconds. Whisk in the milk in a slow, steady stream. Raise the heat to medium high and whisk constantly until the mixture begins to thicken and bubble, 3 to 5 minutes.


Whisk in the white wine, sage, and a 1/2 tsp. each salt and pepper. Bring the mixture to a low simmer, whisking constantly.


Reduce the heat to low and use a wooden spoon to stir in the Gruyère, Emmentaler, and fontina. Stir in the reserved pork and pasta until well coated. Pour the mixture into a 12-inch cast-iron skillet.


In a small bowl, mix the panko, Parmigiano, and olive oil. Sprinkle evenly over the mixture in the skillet.


Bake until the topping is browned and the cheese sauce is bubbling through the topping and around the edges of the skillet, 40 to 45 minutes. (If the topping begins to brown too deeply, tent loosely with foil.) Let the macaroni and cheese rest for at least 15 minutes. Sprinkle with the chives and serve.

Quick Skillet Mac and Cheese

Who says you can’t have indulgent comfort food on a weeknight? Be sure to use a broiler-safe skillet, such as a cast-iron one.

• 
  
  Kosher salt
  
  


• 
  
  12 oz. dried spiral pasta, such as cavatappi, rotini, or double elbows
  
  


• 
  
  3 Tbs. unsalted butter
  
  


• 
  
  3 Tbs. all-purpose flour
  
  


• 
  
  2 cups low-fat (2%) milk
  
  


• 
  
  4 oz. grated Emmentaler (1-1/4 cups)
  
  


• 
  
  4 oz. grated Gruyère (1-1/4 cups)
  
  


• 
  
  1 Tbs. Dijon mustard
  
  


• 
  
  1 Tbs. Worcestershire sauce
  
  


• 
  
  1/2 tsp. dried thyme
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  3 oz. finely grated Parmigiano-Reggiano (3 cups)
  
  

Position a rack about 4 inches from the broiler and heat the broiler on high.


Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook according to package directions until just tender. Drain well and set aside.


Meanwhile, melt the butter in a 12-inch ovenproof skillet (preferably cast iron) over medium heat. Whisk in the flour and continue whisking until well combined, about 15 seconds. Whisk in the milk and continue to cook, whisking constantly, until the mixture thickens, 1 to 2 minutes.


Add the Emmentaler, Gruyère, mustard, Worcestershire sauce, and thyme and whisk until the cheese is melted and the mixture is smooth, 2 minutes. Stir in the pasta to coat with the sauce. Off the heat, season to taste with salt and pepper. Sprinkle the Parmigiano-Reggiano evenly over the pasta.


Broil until the top is browned, 3 to 4 minutes, and serve.