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Baked Mac & Cheese
Creamy, cheesy, golden-crusted perfection.
retest scheduled Adapted from RecipeTin Eats — being retested to the rcpbx spec, one dinner at a time. how we test
Ingredients
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Instructions
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- Preheat oven to 375°F. Butter a 9x13 baking dish.
- Cook pasta less than package directions (it'll finish in oven). Drain.
- Melt butter in large pot over medium heat. Whisk in flour, cook (this is the roux).
- Slowly whisk in milk. Cook, whisking constantly, until thickened, about .
- Remove from heat. Stir in mustard, cayenne, cheddar, and Gruyere until melted. Season with salt and pepper.
- Fold in pasta. Transfer to prepared dish.
- Mix panko with melted butter and parmesan. Sprinkle over top.
- Bake until bubbly. Broil for extra-crispy top (watch carefully).
Notes
- SHRED YOUR OWN CHEESE. Pre-shredded has anti-caking agents that prevent smooth melting. This is the #1 tip.
- All cheddar works: Skip Gruyere if needed. Use 4 cups sharp cheddar total.
- Stovetop version: Skip baking. Just serve the cheese sauce with pasta directly.
- Storage: Keeps 4 days refrigerated. Reheat with splash of milk to restore creaminess.
Adapted from RecipeTin Eats