ByKatie RosenhouseandChowhound Staff
Katie Rosenhouse/Chowhound
Macaroni and cheese has been around for a good long while, but back in the day, it seemed to be something that people mostly ate at home. In the 20-teens, however, it became super-trendy to the point where there were even restaurants dedicated to the stuff. One such restaurant is Oakland, California's Homeroom, an establishment that kindly shared its classic mac and cheese recipe with us back in 2015. While credit for the recipe belongs to Homeroom's Erin Wade and Allison Arevalo, it's being prepared here by developer Katie Rosenhouse. Rosenhouse says that herhousehold consumes a lot of macaroni and cheese, but remarks that this particular recipe, when she made it, "was a hit all around."
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Béchamel may sound like something fancy and difficult to prepare, but it's actually a pretty basic white sauce, and the one in this recipe, Rosenhouse says, "came together quickly for a creamy, cheesy mac and cheese rich in flavor and texture." She raves about the mixture of cheeses as well, saying that these make the dish "creamy and indulgent, but with more depth of flavor than your typical mac and cheese." This dish is even pretty versatile in that it can be prepared in two ways: either entirely on the stovetop or finished off in the oven.Rosenhouse opts for the latter method here in order to get the full experience of the baked version in all its crunchy-topped goodness.
Gather the ingredients to make Homeroom's macaroni and cheese
Katie Rosenhouse/Chowhound
Homeroom's macaroni and cheese is made using elbow macaroni, as is the case with many such recipes. It also includes other typical ingredients like milk, butter, flour, salt, and cheddar, plus it adds Pecorino Romano cheese for extra flavor. If you're making the baked version, you'll also need panko breadcrumbs for the topping.
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Step 1: Warm the milk
Katie Rosenhouse/Chowhound
Heat the milk in a medium saucepan over medium-high heat until it just comes to a simmer. Turn off the heat and set aside.
Step 2: Melt the butter
Katie Rosenhouse/Chowhound
In a large, heavy-bottomed saucepan, melt the butter over medium heat.
Step 3: Stir in the flour to make a roux
Katie Rosenhouse/Chowhound
Add the flour and whisk constantly until the mixture turns light brown in color, about 3 minutes. Remove from the heat.
Step 4: Add the milk to the roux
Katie Rosenhouse/Chowhound
While whisking constantly, slowly add the hot milk to the flour mixture until evenly combined and smooth. It will get very thick when you first add the milk, then thin out.
Step 5: Simmer the sauce
Katie Rosenhouse/Chowhound
Return the saucepan to medium-high heat and while whisking constantly, cook until the sauce thickens and coats the back of a spoon, about 2 to 3 minutes.
Step 6: Season the sauce with salt
Katie Rosenhouse/Chowhound
Stir in 1 tablespoon of the salt, taste, and season with additional salt if desired. Remove from the heat and set aside.
Step 7: Cook the macaroni
Katie Rosenhouse/Chowhound
Bring a large pot of heavily salted water to a boil over high heat. Add the pasta and cook until it's almost al dente (just on the edge of being undercooked).
Step 8: Drain the macaroni
Katie Rosenhouse/Chowhound
Drain and rinse pasta with cold water; set aside.
Step 9: Add the cheeses to the white sauce
Katie Rosenhouse/Chowhound
Place the reserved saucepan of béchamel over medium heat and stir in both cheeses just until melted and smooth.
Step 10: Stir in the macaroni
Add the pasta and continue cooking, stirring occasionally, until the pasta is heated through and steaming, about 2 to 4 minutes.
Step 11: Bake the macaroni and cheese if desired
Katie Rosenhouse/Chowhound
If baking, transfer to a 5-quart baking dish, sprinkle with the panko, and bake on the middle rack of an oven preheated to 400 F until bubbling and brown on top, about 25 to 30 minutes.
Step 12: Eat it while it's hot
Katie Rosenhouse/Chowhound
Serve immediately.
Which is better, the stovetop or baked version of Homeroom's macaroni and cheese?
Katie Rosenhouse/Chowhound
One obvious advantage of making the stovetop version of Homeroom's macaroni and cheese is that it is ready in a shorter amount of time than the baked one. The cooking time given here, 55 minutes, is for the latter version, but it only takes 30 minutes for the kind cooked in a pot. There are a few other reasons why you might opt to finish the dish on the stove, one being that you'll have fewer dirty dishes and the other is if you prefer a smooth and creamy texture.
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While Rosenhouse tells us, "I love a good stove top version of mac and cheese." She feels that "adding a panko topping is such an easy way of taking this nostalgic weeknight meal to the next level." She also notes that if you opt for the baked version, it allows you the ability to make it ahead of time. As she tells us, the macaroni and cheese can be refrigerated in its unbaked state for up to 2 days before you cook and eat it.
How can I serve Homeroom's macaroni and cheese?
Katie Rosenhouse/Chowhound
Rosenhouse tells us, "This mac and cheese is hearty enough to be served up as a main course," but she feels that it "would also make a great side dish." She suggests that it would go well with meatloaf or rotisserie chicken, or you could pair it with our basic, but foolproof, roast chicken recipe. Macaroni and cheese is also a classic barbecue side along with such dishes as cornbread, coleslaw, and potato salad. If you're serving it on its own, you could always add a little extra protein in the form of crumbled bacon, shredded chicken, or pulled pork. Another option would be to pair this mac and cheese with a hearty chef salad.
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While this recipe makes a generous 8 portions, Rosenhouse points out that "you can scale this recipe up or down as desired." Leftovers can either be refrigerated or frozen for longer storage, either before or after the casserole is cooked.
Homeroom's Ultimate Macaroni And Cheese Recipe
4.9 (26 ratings)
Adapted from Homeroom's delicious pasta dish, this recipe is creamy and indulgent, but with more depth of flavor than your typical mac and cheese.
Prep Time
5
minutes
Cook Time
55
minutes
servings
8
Servings
Total time: 1 hour
Ingredients
- 4 cups whole milk
- 8 tablespoons (1 stick) unsalted butter
- ½ cup all-purpose flour
- 1 tablespoon kosher salt, plus more to taste
- Kosher salt
- 1 pound elbow macaroni
- 8 ounces shredded 2-year aged sharp cheddar cheese (about 3 cups)
- 3 ounces grated Pecorino Romano cheese (about 1 cup)
Optional Ingredients
- ⅔ cup panko breadcrumbs
Directions
- Heat the milk in a medium saucepan over medium-high heat until it just comes to a simmer. Turn off the heat and set aside.
- In a large, heavy-bottomed saucepan, melt the butter over medium heat.
- Add the flour and whisk constantly until the mixture turns light brown in color, about 3 minutes. Remove from the heat.
- While whisking constantly, slowly add the hot milk to the flour mixture until evenly combined and smooth. It will get very thick when you first add the milk, then thin out.
- Return the saucepan to medium-high heat and while whisking constantly, cook until the sauce thickens and coats the back of a spoon, about 2 to 3 minutes.
- Stir in 1 tablespoon of the salt, taste, and season with additional salt if desired. Remove from the heat and set aside.
- Bring a large pot of heavily salted water to a boil over high heat. Add the pasta and cook until it's almost al dente (just on the edge of being undercooked).
- Drain and rinse pasta with cold water; set aside.
- Place the reserved saucepan of béchamel over medium heat and stir in both cheeses just until melted and smooth.
- Add the pasta and continue cooking, stirring occasionally, until the pasta is heated through and steaming, about 2 to 4 minutes.
- If baking, transfer to a 5-quart baking dish, sprinkle with the panko, and bake on the middle rack of an oven preheated to 400 F until bubbling and brown on top, about 25 to 30 minutes.
- Serve immediately.
Nutrition
| Calories per Serving | 678 |
| Total Fat | 37.3 g |
| Saturated Fat | 21.8 g |
| Trans Fat | 0.0 g |
| Cholesterol | 108.9 mg |
| Total Carbohydrates | 56.4 g |
| Dietary Fiber | 2.0 g |
| Total Sugars | 8.1 g |
| Sodium | 620.2 mg |
| Protein | 28.7 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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