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Epicurious

Ooey-Gooey Macaroni and Cheese

3.5

(4)

Baked macaroni and cheese in a casserole dish.
Photo by Brittany Conerly

This macaroni and cheese won Time Out New York magazine’s “Best Mac and Cheese” contest back in 2017. It has an awesome, crusty, golden-brown top and the ooey-gooiest center known to humankind. I like using medium pasta shells, which allow the cheese and béchamel to thoroughly coat the outsides as well as really work their way into the nooks and crannies.

This recipe was excerpted from ‘Homage’ by Chris Scott. Buy the full book on Amazon.

Cook's note:

Pouring oil into pasta cooking water is a pet peeve of mine, because nothing will stick to oily pasta, especially not a gooey, slithery cheese sauce. Don't do it here. (Apply oil to other pastas after cooking only, as in the dressing for a cold pasta salad.)

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