Baked Mac and Cheese
Create the ultimate homemade baked mac and cheese with this classic recipe featuring sharp cheddar, Monterey Jack, and a crispy panko topping. Perfect comfort food!
Equipment
- large pot
- measuring cups
- measuring spoons
- knife
- cutting board
- saucepan or Dutch oven
- whisk
- oven
- 9x13-inch baking dish
- small bowl
- spatula
Ingredients
- 1 pound elbow macaroni
- 1/2 cup unsalted butter divided
- 1/2 cup all-purpose flour
- 4 cups whole milk warmed
- 12 ounces sharp cheddar cheese freshly shredded
- 8 ounces Monterey Jack cheese freshly shredded
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp dry mustard powder
- 1/4 tsp freshly grated nutmeg
- 1 cup Panko breadcrumbs
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Bring a large pot of lightly salted water to a rolling boil over high heat. Add the 1 pound of elbow macaroni and cook according to package directions until al dente, about 7-9 minutes. The pasta should still have a slight bite. Drain the pasta well and set it aside; do not rinse.
- While the pasta cooks, begin preparing the cheese sauce. In a large, heavy-bottomed saucepan or Dutch oven, melt the 1/2 cup of unsalted butter over medium heat. Once the butter is fully melted, whisk in the 1/2 cup of all-purpose flour. Continue to whisk constantly for 1-2 minutes to create a smooth, pale golden roux.
- Gradually whisk in the 4 cups of warmed whole milk, adding a little at a time to ensure no lumps form. Continue whisking gently over medium heat, bringing the sauce to a gentle simmer. Cook for 5-7 minutes, stirring frequently, until the sauce has thickened enough to smoothly coat the back of a spoon.
- Remove the saucepan from the heat. Stir in the 1 teaspoon of salt, 1/2 teaspoon of freshly ground black pepper, 1/2 teaspoon of dry mustard powder, and 1/4 teaspoon of freshly grated nutmeg. Add the 12 ounces of freshly shredded sharp cheddar cheese and 8 ounces of freshly shredded Monterey Jack cheese, stirring until the cheese is completely melted and the sauce is smooth and creamy.
- Add the cooked and drained elbow macaroni to the cheese sauce. Stir gently with a large spoon or spatula until all the pasta is evenly coated with the rich, creamy sauce.
- Pour the mac and cheese mixture into a 9x13-inch baking dish. In a small bowl, combine the 1 cup of Panko breadcrumbs with the 2 tablespoons of melted unsalted butter. Sprinkle this breadcrumb topping evenly over the mac and cheese.
- Bake for 20-25 minutes, or until the topping is golden brown and the mac and cheese is bubbly around the edges.
- Let the mac and cheese rest for 5-10 minutes before serving. This allows the sauce to set slightly, preventing it from being too runny and ensuring optimal texture.
Notes
Let the baked mac and cheese rest for 5-10 minutes before serving to allow the sauce to set.