I will be the first to admit that I can be a cheese snob. When I'm sick, I even have people who will offer to bring me cheese instead of soup. But, for all intents and purposes? Grana Padano, Parmigiano Reggiano, and any other kind of hard, nutty cheese are interchangeable. There are certain regions that the cows who produce certain types of cheese must come from and aging requirements for certain cheeses to be called that type of cheese. But really, the vast majority of your friends and family? Probably aren't going to notice. Unless you specifically go in and tell them about the cheese that you made this macaroni and cheese out of? They're not going to care what type of parmesan-adjacent cheese that you go for. Pick the cheese with the best label. The cheese that you think tastes better. The least expensive cheese. I only used Grana Padano for this Macaroni & Cheese recipe because it was free. And also expired.
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Variations of Grana Padano Macaroni & Cheese
Macaroni and cheese is one of my favorite dishes to make. It's a quick and easy dish that you can easily make your own. I'm constantly rummaging through my cheese drawer trying to find something that I can toss together without really thinking about it. Macaroni and cheese has an incredibly simple roux. All you need is 1/4 cup butter, 1/4 cup flour, and some kind of cheese. I like to use white wine in it a lot. Although you can also use pasta water or even beer as a substitute. The sky is the limit.
2⅓c.grana padano cheese(divided 2 c. + 1/3 c.), grated
Instructions
Cook Pasta
Add about 4 inches of water to a large pot and bring to a boil over high heat.
Cook pasta according to the manufacturer's instructions. This typically entails boiling for about 8-12 minutes, or until barely al dente.
The pasta will cook another half hour in the oven, so make sure not to overcook them during this stage!
DO NOT DRAIN. Remove the pasta from the water with a slotted spoon or pour the water into a heat-safe bowl. Since Greek yogurt isn't as thin as milk or cream in classic macaroni and cheese recipes, you will need to cut it with the pasta water. Tap water will not taste the same. You want to use the water that the pasta has been boiling in.
You may want to stir it occasionally to keep the noodles from sticking together.
Prepare Roux
Preheat the oven to 350 degrees Fahrenheit.
Lightly coat the bottom and sides of a large baking dish with olive oil and set aside.
Preheat saucepan on medium-heat. Add 1/4 cup butter and melt.
Immediately when the butter melts, add flour and stir constantly until incorporated. This should take about 3 minutes.
Do NOT brown or overcook, though. You just want the butter and flour to incorporate until you add the spices.
Add salt, pepper, mustard, and Worcestershire sauce. Stir constantly for 5 minutes, or until lightly browned.
Add Greek yogurt, a little at a time, and stir constantly until incorporated after each addition. Adding too much at once can cause the roux to separate. Although this is less of an issue with yogurt as it is milk or cream, it is still something to watch out for!
Meanwhile, grate the cheese and add to roux 1/2 cup at a time. Mix constantly until fully incorporated.
Add just enough of the dry white wine to thin out the sauce. I typically use about 1/4 to 1/2 cup. Although it does vary slightly from batch to batch.You want the sauce to be about the consistency of an Alfredo sauce. It should spread easily, but is not a liquid. I would suggest airing on the side of caution and adding less, mixing the pasta in, and then adding more if necessary for it to achieve the quintessential macaroni and cheese texture.You can also use pasta water instead of or in addition to wine.
Add noodles and stir until fully coated in the cheese sauce.
If necessary, add more water to achieve the right consistency.
Bake Macaroni & Cheese
Pour macaroni and cheese into greased baking dish.
Grate 1/3 cup grana cheese over the top.
Bake for 30-40 minutes, or until the top begins to brown.
Let cool slightly and cut into 2-inch squares. Serve immediately.
Tips, Tricks, & Notes
You can reheat macaroni in the oven at 350 degrees for about 15 minutes. However, macaroni and cheese doesn't necessarily reheat well! After refrigeration, the noodles typically harden and the lasagna tends to dry out. The pasta will likely overcook during this process. And the cheese tends to separate and get oily if you reheat too rapidly.
Whatever you do, absolutely do not put macaroni and cheese in the microwave!!
Alternatively, you can reheat on the stovetop. Just place in a skillet with a lid and slowly bring the heat to medium. When the macaroni begins to soften, carefully spear with a silicone spatula to separate. Continue to heat with the lid on and stir occasionally. You may need to add additional milk or Greek yogurt to this to help prevent the noodles from drying out and the cheese from separating.
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