How to make the best mac and cheese, according to a golf chef

With the Fourth of July and cookout season just around the corner, now is the perfect time to dive into one of the world's most beloved and satisfying meals: mac and cheese.

Widely considered a comfort food, mac and cheese is one of those combinations that some people say can't be bad. Even a sour pot of mac and cheese, they'll argue, is still good.

We wholeheartedly disagree. One of the biggest disappointments of foodie life involves taking a bite of what looks like a delicious meal, only to discover that the cheesy pasta is soft, overcooked, or lacking in texture. The ultimate disaster? It's all those things.

Fortunately, such unfortunate mistakes are easily avoided, and with guidance from Chris Ferrier, executive chef at Lansdowne Resort (and a healthy mac and cheese enthusiast), we're here to guide you on the path to delicious, cheesy goodness. – the taste of pasta. (We've shared her three-cheese recipe below.)

It probably goes without saying, but the most important ingredient is cheese. That said, no cheese will do. Ferrier prefers whole-milk cheeses, such as New School American and Comté, a raw cheese from eastern France, which is his favorite. “Cheeses that are crisp and melt well are best,” he advises. “And you must dig them by hand. Never use store bought [grated] processed cheese with anti-caking agents.”

Chef Ferrier also encourages combining cheeses with different flavors, such as those with cream and nuts and others with earthy tones, such as Taleggio, which is not only earthy but spicy, too. Just make sure that the cheeses you choose are fat-free or mixed with fat. “That makes the finished product greasy,” he says.

As for pasta, Ferrier emphasizes the importance of shape: tubular designs or pastas with holes or ridges are key, since those carved surfaces will allow the cheese sauce to adhere better. Cavatappi, ditalini, and elbow-shaped macaroni work best. Also, stick to dry pastas. “Dried ones are firmer and better resistant to boiling, mixed with béchamel cheese sauce, and then cooked again,” says the chef. “Just be careful that the pasta doesn't burn too much. Al dente is best. Remember, it will be baked in the oven eventually.”

Don't shy away from rich, indulgent ingredients, either. When it comes to choosing butter and milk, Chef Ferrier insists on using whole fat examples. You also like to save a small portion of the water used to cook the pasta and add that to the cheese sauce. “That little starchy water can help as a bond,” he explains.

Finally, for those who wish to elevate their mac and cheese with fancy hats, Ferrier points to lobster, andouille sausage, Chesapeake crab meat, asparagus, or truffles as suitable enhancements. Just make sure any meat or vegetables (except truffles) are blanched or precooked.

“Adding ingredients or toppings is not the same as when you make an omelet or scrambled eggs,” he explained. “Add whatever you want, just make sure they can mix the pasta with the cheese sauce.”

Macaroni and three cheeses

Ingredients:

– 1 lb. elbow macaroni
– 5 cups of whole milk
– 9 tbsp unsalted butter, divided
– 1 small onion or shallot, finely chopped or minced
– 2 cloves of garlic, finely chopped or minced
– 3/4 cup all-purpose flour
– 2 tbsp Dijon mustard
– 1 tablespoon Worcestershire sauce
– 2 tsp kosher salt
– 1/2 tsp freshly ground pepper
– 3 cups cheddar cheese, shredded
– 1 cup Comté, shredded
– 1 1/2 cups freshly grated Parmesan Reggiano, divided
– 3/4 cup light bread crumbs, preferably homemade

Preparation:

– Preheat the oven to 350 degrees F.

– In a large pot of boiling salted water, cook the macaroni until al dente, about 6 minutes. Drain back into the pot.

– In a large pan over medium heat, melt one tablespoon of butter, then add shallot and garlic, cook until soft (about five minutes). Add the milk and bring to a boil.

– In another large pan, melt six tablespoons of butter over medium heat, then add the flour and cook, stirring frequently, until it is slightly golden (about five minutes). Remove from heat.

– Gradually whisk the boiling milk into the flour and butter mixture until smooth. Bring the sauce to a boil and cook over low heat, stirring, until thick and bubbly (about 7 minutes).

– Add the mustard, Worcestershire sauce, salt and pepper. Add the cheddar, Comté and 3/4 cup Parmesan and cook over low heat, stirring, until just melted.

– Add the cheese sauce to the macaroni pot and stir until well combined. Then transfer to a 3-quart baking dish.

– In a medium pan over low heat, melt the remaining two tablespoons of butter, then add the breadcrumbs and cook, stirring frequently, until coated. Transfer to a bowl and add the remaining 3/4 cup Parmesan.

– Sprinkle the crumbs over the macaroni, then bake until lightly golden and bubbly (about 25 minutes).

– Remove the baking dish from the oven and preheat the broiler.

– When the broiler is hot, brown the macaroni under the broiler for 10 to 15 seconds, being careful not to burn the breadcrumbs.

– Remove the dish from the oven and let it stand for 15 minutes before serving.