Best Creamy Mac and Cheese Recipe | Chef Joshua Weissman

Ingredients

• 8 oz (227g) elbow pasta, or other macaroni style pasta of choice
• Kosher salt, to taste
• 2 Tbsp (28g) unsalted butter
• 2 Tbsp (18g) all-purpose flour
• 1 cup (240ml) whole milk
• 2 cups (180g) grated melting cheese, (recommended 1/2 raclette and 1/2 cheddar)
• 3.5 Tbsp (55g) crème fraîche
• ¾ cup (58g) panko breadcrumbs
• 1 Tbsp (9g) Za'atar
• 2 tsp (3g) finely chopped thyme
• 4 Tbsp (56g) unsalted butter, melted
• Flakey sea salt and pepper, to taste
• 3 cups (250g) grated cheddar
• 3 cups (250g) grated gruyère
• 1 lb (453g) conchiglie pasta, or other macaroni style pasta of choice
• ⅓ cup (73g) unsalted butter
• ⅓ cup (50g) all-purpose flour
• 3 cups (720 ml) whole milk
• 1 lb (453g) brown rice shell pasta, or other low-calorie macaroni style pasta
• Salt, to taste
• 1 large head white cauliflower
• 1 cup (90g) grated cheddar
• 1 Tbsp (14g) nutritional yeast
• 2 tsp (6g) turmeric powder
• Truffle salt, to taste (optional)
• Freshly ground black pepper, to taste
• Grated parmesan or pecorino, to garnish