Gooiest Baked Mac & Cheese

Recipe from Bon Appetite magazine

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place a rack in middle of oven; preheat to 425°. Cook pasta in a large pot of boiling salted water, stirring occasionally,

Step 2

5 minutes (about half the time indicatedl on the package directions; pasta will be quite firm, but it will continue to cook in the sauce). Drain pasta and rinse under cold running water; let cool.

Step 3

Melt 1 Tbsp. butter in a medium Dutch oven or other heavy pot over medium-high heat. Cook onion, stirring often, until golden brown and liquid is evaporated,

Step 4

about 5 minutes. Pour in milk and cook stirring occasionally, until just starting to simmer, about 1 minute. Reduce heat to medium-low; add American cheese and cook, whisking vigorously, until mostly melted, about 1 minute. Add pasta, paprika, mustard, cayenne, turmeric (you won't taste it, but it helps achieve that

Step 5

sunny orande colorl. 1 Tbsp. Diamond

Step 6

Crystal or 1¾ tsp. Morton kosher salt, remaining 2 Tbsp. butter, and all but 1 cup cheddar. Cook, whisking constantly and vigorously it's important to stick with a whisk here), until butter is melted and pasta is coated in a smooth, homogeneous sauce, about 3 minutes. Remove from heat.

Step 7

Mix Fontina into pasta (no need to melt); season generously with pepper.

Step 8

Transfer to a 13x9" baking dish. Scatter remaining cheddar over, concentrating

Step 9

around edaes. Bake until cheese is melted and bubbling around edges and starting to brown in spots, 10-15 minutes.

Step 10

DO AHEAD: Pasta can be boiled and cheeses and onion can be grated 4 hours ahead. Store separately, covered, at room temperature.