Epis-Brown Butter Skillet Mac & Cheese

Brown butter brings a nutty bass note to this skillet mac, while a freshly blended epis-style mixture adds scallion, parsley, pepper and garlic. Gouda, sharp cheddar and Monterey Jack each have a job: round flavor, a savory edge and a smooth melt. The top browns in the oven, but the middle should stay loose enough for a generous spoonful. This version builds on a recovered three-cheese skillet formula, adding the named brown butter and aromatic base.

8 side servings · Active: 45 minutes · Total: About 1 hour 25 minutes

Equipment: Food processor or mini chopper, Pasta pot, Deep 12-inch / 30-cm ovenproof skillet with at least 3-quart / 2.8-liter capacity, Whisk, Instant-read thermometer

Ingredients

Pasta

• 12 ounces elbow macaroni (340 g)

Pasta and sauce

• 1 teaspoon fine salt (about 6 g), reserved for sauce and added to taste, plus separate salt for the pasta water

Epis-style base

• 1/2 cup chopped flat-leaf parsley, tender stems included (20 g)
• 3 scallions, chopped (about 30 g)
• 1/3 cup chopped onion (60 g)
• 1/2 cup chopped green bell pepper (60 g)
• 4 garlic cloves (about 12 g)
• 1 teaspoon fresh thyme leaves (about 1 g)
• 1 tablespoon lime juice (15 ml)
• 1 tablespoon neutral oil (15 ml)

Cheese sauce

• 4 tablespoons unsalted butter (56 g)
• 1/4 cup all-purpose flour (32 g)
• 2 1/2 cups whole milk (600 ml), warmed
• 1/2 cup heavy cream (120 ml)
• 4 ounces Gouda, freshly grated (115 g)
• 6 ounces sharp cheddar, freshly grated (170 g)
• 4 ounces Monterey Jack, freshly grated (115 g)
• 1/2 teaspoon ground black pepper (about 1 g)
• 1/2 teaspoon sweet paprika (about 1 g)

Make it

1. Heat the oven to 375°F / 190°C. Bring a large pot of salted water to a boil. Blend parsley, scallions, onion, bell pepper, garlic, thyme, lime juice and oil into a finely chopped paste, scraping down the processor as needed.
2. Cook macaroni about 2 minutes short of the package's al dente time. Reserve 1 cup / 240 ml cooking water, then drain. Mix the three grated cheeses in a bowl and reserve 1 cup / about 110 g for the top.
3. Melt butter in the skillet over medium heat. Cook, swirling, until milk solids turn golden brown and smell nutty, about 3–5 minutes. Reduce to medium-low and carefully add epis-style paste; it may sputter. Cook for 7–10 minutes, stirring, until vegetables soften and wet paste becomes a moist coating without pooled liquid. Do not let butter solids blacken.
4. Stir in flour and cook for 1–2 minutes. Gradually whisk in warm milk and cream. Bring to a gentle simmer, stirring along the base, and cook for 5–7 minutes until sauce lightly coats a spoon. Take off heat and wait for bubbling to stop. Stir in nonreserved cheese in small handfuls until melted; do not boil sauce after adding cheese.
5. Add pepper, paprika and 1/2 teaspoon salt, then taste before using the remaining salt. Fold in macaroni; if tight, add reserved pasta water a little at a time. The mixture should be creamy and loose before baking.
6. Scatter reserved cheese over top. Bake for 18–22 minutes, until bubbling at the edges, lightly browned and hot in the center at 165°F / 74°C. Rest for 8–10 minutes before serving; sauce should remain creamy.

Keep it good

Make ahead: Grate cheeses and blend the aromatic base earlier the same day; refrigerate separately. Assemble near baking time.

Store: Refrigerate promptly in shallow covered containers; follow the book’s safe-kitchen cooling and storage limits.

Reheat / serve: Reheat covered with a splash of milk to 165°F / 74°C; uncover briefly to refresh the top.

From canonical edition v5.2. Research-reviewed; kitchen testing pending. Read the safe-kitchen guidance included in the sample PDF.