Cook until almost tender but still a little firm to the bite. Add 1 1/2 teaspoons of salt and the macaroni. In a large pot, bring 8 cups of water to a boil.In a small baking pan, combine bread crumbs, a pinch of salt and the melted butter.Place a 1 1/2-quart heat-proof dish, such as a souffle pan, in oven to warm. Note: This will stay hot 30 - 45 minutes after removing from the oven.Bake at 400 F about 20 minutes, or until lightly browned and bubbly.Sprinkle 1/2 the Parmesan cheese over the top, then sprinkle the rest of the shredded cheddar, then the rest of the Parmesan cheese. Combine the cooked pasta and the cheese sauce and pour into a greased 4 quart baking dish.
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Reduce heat and cook, stirring constantly until sauce thickens, about 5 more minutes, Turn off heat, and add two very large hands full of the shredded cheddar cheese to the mixture and stir until the cheese has melted into the sauce.
The pasta will bake later on and overcooking at this stage will make it mushy in the final dish. Cook pasta in a large pot of boiling, salted water until the al dente stage (about 10 minutes) and drain.Place shredded cheese in refrigerator while making sauce. Shred cheddar cheese in a food processor (yes, it's a lot).