Creamy Baked Macaroni and Cheese
Equipment
- 9x13-inch baking dish
- large pot
- large saucepan
- whisk
- oven
- measureing cups
- measuring spoons
Ingredients
Pasta and Topping
- 1 package elbow macaroni 16 ounces
- 1/2 cup panko breadcrumbs
Cheese Sauce
- 6 tablespoons unsalted butter cut into pieces
- 1/3 cup all-purpose flour
- 3 cups whole milk warmed slightly
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon dry mustard powder
- 12 ounces sharp cheddar cheese shredded
- 4 ounces Gruyère cheese shredded
Instructions
- Preheat your oven to 375°F and grease a 9x13-inch baking dish. Cook the macaroni according to package directions for al dente, drain well, and return it to the warm pot.
- While the pasta cooks, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking constantly, until bubbly and golden, about 2 minutes.
- Slowly pour in the warm milk while whisking continuously to prevent lumps. Cook, whisking often, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
- Remove the saucepan from the heat. Stir in the salt, pepper, paprika, and mustard powder. Add the shredded cheeses a handful at a time, stirring until completely melted and smooth.
- Pour the cheese sauce over the drained macaroni in the pot and stir gently until every noodle is evenly coated. Transfer the mixture to the prepared baking dish.
- Sprinkle the panko breadcrumbs evenly over the top. Bake for 25-30 minutes, until the topping is golden brown and the sauce is bubbling around the edges. Let it cool for 10 minutes before serving to allow it to set.
Notes
Let it cool for 10 minutes before serving to allow it to set.