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Q-Tip’s Mac and Cheese
The musician Questlove says that fellow musician Q-Tip's Mac and Cheese is the best he's ever eaten.
Questlove writes: “You can make this up to two days ahead of time and then heat it for the party. That makes it a peace-of-mind dish. And you can substitute different cheeses, though I wouldn’t tamper too much with this recipe, as Tip has calibrated it to perfection. Seriously: I’ve never had better mac and cheese.”
2 tablespoons unsalted butter, softened, for the pan
2 cups grated Asiago cheese
1 ½ cups grated white Cheddar cheese
1 cup grated Fontina cheese
½ cup grated Parmesan cheese
1 tablespoon olive oil
4 jalapeño peppers, thinly sliced into rings
4 cloves garlic, finely chopped
5 cups whole milk
3 tablespoons flour
4 large egg yolks, whisked
2 teaspoons fresh thyme leaves, finely chopped
½ teaspoon cayenne pepper
Salt
½ teaspoon freshly ground black pepper
1 pound fresh sausage – Italian, chorizo, or dealer’s choice
1 pound elbow macaroni
Preheat the oven to 375 degrees. Butter the bottom and sides of a baking dish (preferably 10 by 10 inches but 9 by 13 inches will work as well).
Combine ¼ cup of each cheese in a small bowl and set aside for later.
Heat the oil in a Dutch oven or other heavy-bottomed large saucepan over medium heat. Add the jalapeños and cook for about 1 minute, until lightly colored. Add the garlic and stir until fragrant, about 30 seconds.
Meanwhile, pour the milk into a small saucepan and warm over medium heat; be careful not to let it boil.
Whisk the flour into the jalapeño-garlic mixture, then very slowly whisk in the hot milk. Cook, whisking constantly, for about 5 minutes, until combined and no lumps remain in the flour. Slowly add the whisked egg yolks and cook for an additional 1 to 2 minutes, or until completely combined and slightly thickened.
Remove the sauce from the heat and whisk in the thyme, cayenne, and all of the remaining cheeses until they are completely incorporated. Add ½ teaspoon salt and the black pepper; taste and adjust the seasoning if needed.
If using sausage, remove it from the casing and cook in a medium sauté pan over medium heat until fully cooked and browned.
Bring a medium pot of water to a boil, salt the water, then add the macaroni and cook for 7 minutes or until al dente.
Drain the macaroni and fold it into the sauce, then turn it out into the prepared baking dish. Stir in the sausage, if using. Top with the reserved cheese.
Place in the oven and bake for 10 to 15 minutes, then serve.
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