Classic Mac and Cheese
Ingredients
The pasta
-
16
oz
elbow macaroni noodles
The cheese sauce
-
1
tbsp
butter
-
1
stick
butter
-
½
cup
flour
-
4
cups
whole milk
-
3
cups
freshly shredded cheddar cheese
-
2.5
cups
freshly shredded gruyere cheese
-
1
tsp
salt
-
½
tsp
pepper
-
1
tsp
garlic powder
-
½
tsp
ground mustard
-
¼
tsp
nutmeg
-
¼
tsp
smoked paprika
The topping
-
¾
cup
panko breadcrumbs
-
2
tbsp
butter, melted
-
¼
tsp
salt
Instructions
- Preheat the oven to 350°F and grease a 9×13 casserole dish.
- Cook the macaroni according to package instructions, drain, and mix with 1 tbsp of butter to prevent sticking.
- In a large saucepan, melt a stick of butter over medium heat, then whisk in the flour until combined.
- Slowly add the milk while whisking, and cook for 8-10 minutes until the mixture thickens.
- Remove from heat and stir in the cheddar and gruyere cheeses until melted, then add the spices and mix well.
- Combine the cheese sauce with the macaroni until evenly mixed, then transfer to the greased casserole dish.
- In a small bowl, mix the panko breadcrumbs with melted butter and salt, then sprinkle over the macaroni.
- Bake for 25 minutes until golden brown and bubbly, then broil for an additional 3-4 minutes for a crispy top.
- Let rest for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
12 servings
Calories
250
Total fat
14g
Total carbohydrates
24g
Total protein
12g
Sodium
600mg
Cholesterol
50mg
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