Creamy Macaroni and Cheese Recipe from Homeroom
A Classic Recipe with Endless Possibilities
This iconic macaroni and cheese recipe hails from Homeroom, a beloved restaurant in Oakland, California, renowned for its creative takes on the comfort food classic. Owners Erin Wade and Allison Arevalo share their signature recipe, featuring sharp cheddar and a velvety béchamel sauce.
What Makes This Recipe Special
This recipe stands out for its adaptability. Enjoy it as a rich, stovetop dish with your favorite mix-ins, or transform it into a crispy, golden-brown baked macaroni and cheese topped with panko breadcrumbs.
Panko Breadcrumbs: The Secret Ingredient
Panko breadcrumbs, a coarse Japanese-style breadcrumb, add a satisfying crunch to the dish. Find them in the international section of most supermarkets.
Recipe Details
Yield: 6 servings
Difficulty: Easy
Total Time: 25 minutes (plus optional 25 minutes baking time)
Active Time: 25 minutes
Ingredients
For the béchamel:
- 4 cups whole milk
- 8 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 1 tablespoon kosher salt
To assemble:
- 1 pound elbow macaroni
- 8 ounces shredded 2-year aged sharp cheddar cheese
- 3 ounces grated Pecorino Romano cheese
- 2/3 cup panko breadcrumbs (optional)
- Kosher salt
Let’s Get Cooking!
Step 1: Make the Béchamel
Heat the milk until it simmers, then set it aside. In a large saucepan, melt the butter over medium heat. Whisk in the flour until it turns light brown, about 3 minutes. Gradually add the hot milk, whisking constantly, until the mixture thickens and coats the back of a spoon, about 2-3 minutes. Season with salt to taste.
Step 2: Assemble the Mac ‘n Cheese
Cook the pasta until almost al dente, then drain and rinse with cold water. Stir the béchamel over medium heat, adding both cheeses until melted and smooth. Add the pasta and cook until heated through, about 2-4 minutes. Serve immediately or top with panko breadcrumbs and bake at 400°F for 25-30 minutes, or until golden brown and bubbly.
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