Classic Baked Macaroni and Cheese
1 (16-ounce) package macaroni pasta
3 cups whole milk
2 cups heavy cream
1 teaspoon salt
Freshly ground black pepper
1 tablespoon cornstarch
1 tablespoon flour
1/4 cup cold water
1 1/2 pounds (24 ounces) sharp Cheddar cheese, shredded
6 tablespoons butter, melted
2 cups bread crumbs
In large stockpot over high heat on Wolf cooktop, bring 6 quarts salted water to a boil. Add pasta and boil according to package directions. Drain and rinse under cold water. Set aside.
Preheat Wolf oven in BAKE at 350°F (177°C). Grease 13x9-inch baking dish. In large saucepan over medium high heat on Wolf cooktop, bring milk and cream to a gentle boil. Add salt and pepper. Mix cornstarch, flour and water together. Whisk into milk mixture, thickening slightly. Whisk in cheese. Place cooked pasta in baking dish and pour cheese sauce over pasta. Combine melted butter and breadcrumbs. Sprinkle over mixture. Cover with foil and place in oven. Bake for 50 minutes. Uncover and return to oven. Bake an additional 20 minutes or until bread crumbs become golden brown.
Makes 12 cups or 12 (1 cup) servings.
To make half this recipe, half the ingredients. Bake in 11x7-inch or 9x9-inch dish for 40 minutes at first and then an additional 10 minutes for crumbs to become golden brown.
Makes 6 to 8 servings.