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| Cheese & crunchy topping for dayssss. |
Macaroni and cheese has always seemed to me to be a bit of a misnomer, since shells are clearly the far superior vessel to be drowned in and filled with creamy molten cheese. The cheese-to-pasta ratio in each bite of macaroni made with elbow pasta just isn't high enough. My mom knew what was up—growing up, our baked macaroni was always made with shells.
Whenever she made it, my dad would, without fail, refer to it as “bugs.” We could never figure out why he called it that, but I’ve never been able to call it anything else.
Here, the mustard, smoked paprika, nutmeg, and ham add a smoky note, and the onion and fresh herbs brighten it up a bit.
This is my version of bugs.
A couple quick notes:
I use a combination of Gruyere, cheddar, and Parmesan, but you can adjust the ratios or types of cheese if you prefer. Just make sure you've got 12-13 oz of cheese total. If you're substituting, choose good, melty cheeses like asiago, fontina, or brie.
Whenever she made it, my dad would, without fail, refer to it as “bugs.” We could never figure out why he called it that, but I’ve never been able to call it anything else.
Here, the mustard, smoked paprika, nutmeg, and ham add a smoky note, and the onion and fresh herbs brighten it up a bit.
This is my version of bugs.
A couple quick notes:
I use a combination of Gruyere, cheddar, and Parmesan, but you can adjust the ratios or types of cheese if you prefer. Just make sure you've got 12-13 oz of cheese total. If you're substituting, choose good, melty cheeses like asiago, fontina, or brie.
You can use smaller baking dishes or ramekins for personal-sized macaronis, or pour some in ramekins and some in a larger dish—baking time isn’t affected, but you may need a bit more grated cheddar to top.
Technically, you can stop after you mix the shells with the cheese sauce, call it a day, and dig in. I do find the cheese sauce gets creamier in the oven and I love the crunch of the breadcrumb topping, but that's never stopped me from eating a small serving at the pre-baked stage of the game. Um, for tasting purposes only. #yolo
"Bugs" Mac & Cheese
Makes a deep 8x8" baked macaroni. Serves 6, or one person for two weeks.
Mac & cheese:
3⁄4 lb medium pasta shells
3 tbsp butter
3 tbsp flour
1⁄2 tbsp ground mustard
3 cups milk (whole or 2%, or combination)
1⁄2 large onion, diced small
1 tsp smoked paprika
Generous pinch nutmeg
8 oz Gruyere, grated
4 oz aged sharp cheddar, grated
1 oz Parmesan, grated
1⁄4 cup cooked ham, diced small
1 tsp fresh parsley, chopped
1 tsp fresh thyme, chopped
1 tsp kosher salt
Freshly ground black pepper
To top:
Freshly ground black pepper
1⁄2 cup aged sharp cheddar, grated
3 tbsp butter
1 cup panko breadcrumbs
1 tsp dried thyme
1⁄2 cup aged sharp cheddar, grated
3 tbsp butter
1 cup panko breadcrumbs
1 tsp dried thyme
Preheat oven to 350°.
Cook shells according to package. I use salted water, and add a glug of oil to the boiling water immediately before adding the pasta to keep it from sticking together in the colander.
Melt 3 tbsp butter over medium heat, then mix in flour and mustard. Stir constantly for about five minutes, until roux is bubbly and has gotten about a shade darker.
Stir in milk, onion, smoked paprika, and nutmeg. Turn the heat to high to bring the mixture to a simmer; once simmering, reduce back to medium. Cook for 10 minutes, stirring frequently with a silicone spatula to keep from sticking. It should thicken quite a bit.
Whisk in cheeses, ham, parsley, and thyme. Be sure to mix thoroughly to avoid lumps forming. Once cheese is completely melted, add the 1 tsp salt and pepper to taste. Fold in pasta shells. Taste and adjust seasonings if desired.
Pour the macaroni into a deep 8x8” baking dish and top with plenty of freshly ground black pepper and the 1⁄2 cup cheddar. Bake for 20 minutes.
While mac & cheese is baking, melt 3 tbsp butter in a small pan. Toss panko and dried thyme to coat.
After 20 minutes of baking, remove dish from oven, and turn up to 425°. Pour the butter-breadcrumb mixture evenly over the top, and place back in the oven (it’s ok if it’s not at 425° yet). Cook for about 10 more minutes, until the breadcrumbs are brown and crispy and cheddar is bubbling out around the edges.
Let sit for 10-15 minutes, then enjoy!
Cook shells according to package. I use salted water, and add a glug of oil to the boiling water immediately before adding the pasta to keep it from sticking together in the colander.
Melt 3 tbsp butter over medium heat, then mix in flour and mustard. Stir constantly for about five minutes, until roux is bubbly and has gotten about a shade darker.
Stir in milk, onion, smoked paprika, and nutmeg. Turn the heat to high to bring the mixture to a simmer; once simmering, reduce back to medium. Cook for 10 minutes, stirring frequently with a silicone spatula to keep from sticking. It should thicken quite a bit.
Whisk in cheeses, ham, parsley, and thyme. Be sure to mix thoroughly to avoid lumps forming. Once cheese is completely melted, add the 1 tsp salt and pepper to taste. Fold in pasta shells. Taste and adjust seasonings if desired.
Pour the macaroni into a deep 8x8” baking dish and top with plenty of freshly ground black pepper and the 1⁄2 cup cheddar. Bake for 20 minutes.
While mac & cheese is baking, melt 3 tbsp butter in a small pan. Toss panko and dried thyme to coat.
After 20 minutes of baking, remove dish from oven, and turn up to 425°. Pour the butter-breadcrumb mixture evenly over the top, and place back in the oven (it’s ok if it’s not at 425° yet). Cook for about 10 more minutes, until the breadcrumbs are brown and crispy and cheddar is bubbling out around the edges.
Let sit for 10-15 minutes, then enjoy!
Your mother is a wise woman. I shall henceforth use shells in my baked mac 'n cheeses!
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