Baked Mac and Cheese with Breadcrumbs
Ingredients
The pasta
The cheese sauce
-
¼
cup
butter
-
¼
cup
flour
-
3 ½
cups
whole milk
-
1
pound
sharp cheddar cheese
-
½
pound
smoked gouda or gruyere
-
1
tablespoon
Dijon mustard
-
1
teaspoon
sea salt
-
½
teaspoon
black pepper
-
¼
teaspoon
cayenne pepper
-
½
teaspoon
Worcestershire sauce
The topping
-
3
tablespoons
butter
-
⅔
cup
panko breadcrumbs
Instructions
- Preheat the oven to 350°F and prepare a 13 x 9 baking dish.
- Cook the elbow macaroni in salted water until al dente, then drain.
- In a medium saucepan, melt butter and stir in flour to create a roux, cooking until golden brown.
- Gradually whisk in the milk, cooking until the sauce thickens.
- Reduce heat and stir in the shredded cheeses until melted, then add mustard, salt, pepper, cayenne, and Worcestershire sauce.
- Combine the cooked pasta with the cheese sauce and cubed cheddar, then transfer to the baking dish.
- Melt additional butter and mix with panko breadcrumbs, then sprinkle over the pasta.
- Bake for 35 minutes, then let cool for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
12
Calories
487
Total fat
28g
Total carbohydrates
37g
Total protein
22g
Sodium
719mg
Cholesterol
86mg
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