Frequently asked questions
Why put breadcrumbs on mac and cheese?
Not only does a breadcrumb topping for mac and cheese provide great textural contrast to the creaminess within, but it also adds even more flavor to the dish. Here, the breadcrumbs are tossed with melted butter and seasoned, ensuring they bake up into a delightfully crisp, golden crust that yields to each forkful of gooey, cheesy noodles.
What are the best cheeses for mac and cheese?
When it comes to making macaroni and cheese, using a combination of two or more types of cheese is key to achieving both a big cheesy flavor and a wonderfully creamy texture. For this recipe, we get the best of both worlds by pairing an assertive sharp cheddar with mild-mannered Colby, which is a natural melter, in a ratio of 2-to-1. What's "best" ultimately depends on your own preference, so think of it like a custom blend: Match a bold-flavored cheese with one that has superb meltability to reach mac and cheese nirvana.
Notes from the Food & Wine Test Kitchen
Be sure to purchase block cheese for this recipe, not the pre-shredded kind. For the best melt, you'll want to dice it into half-inch cubes, which won't clump like grated cheese tends to do. Half of the cheese gets stirred into the hot sauce, and the other half is tossed with the pasta and sauce before it's baked to create tiny pockets of gooey cheese throughout.
If you'd like to make this dish in advance, you can assemble it ahead of time and then refrigerate it overnight. Bring it to room temperature before baking.
