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Baked Mac & Cheese
Creamy, cheesy, golden-crusted perfection.
Ingredients
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- 1 lb elbow macaroni
- 4 tbsp butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- 1 tsp Dijon mustard
- ¼ tsp cayenne (optional)
- 3 cups sharp cheddar, shredded (12oz)
- 1 cup Gruyere, shredded (4oz)
- 1 tsp salt
- ½ tsp black pepper
- Topping: 1 cup panko breadcrumbs, 2 tbsp butter melted, ¼ cup parmesan grated
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