Best Baked Macaroni and Cheese
Ingredients
The pasta
The cheese sauce
-
6
tablespoons
butter
-
6
tablespoons
all-purpose flour
-
½
teaspoon
dried mustard
-
1
teaspoon
salt
-
4 ½
cups
whole milk
-
16
ounces
freshly shredded sharp cheddar cheese
-
6
ounces
freshly shredded gruyere or Monterey Jack cheese
The topping
-
1
cup
bread crumbs or Panko crumbs
-
4
tablespoons
melted butter
-
¼
cup
freshly finely grated Parmesan cheese
Instructions
- Preheat the oven to 350°F.
- Cook the elbow macaroni in salted water until al dente, then drain and set aside.
- In the same pot, melt the butter over medium heat and whisk in the flour, mustard, and salt for 1-2 minutes.
- Gradually add the milk, whisking until combined, and bring to a simmer, cooking until thickened.
- Off the heat, whisk in 3 cups of cheddar and 1 cup of gruyere until melted and creamy.
- Combine the cooked macaroni with the cheese sauce until evenly mixed.
- In a baking dish, layer half of the macaroni and cheese, sprinkle with remaining cheese, and top with the rest of the macaroni.
- Mix the bread crumbs with melted butter and Parmesan, then sprinkle over the top.
- Bake for 20-25 minutes until the topping is golden and the dish is hot and bubbling.
- Serve immediately.
Nutrition Facts (estimated)
Servings
8 to 10
Calories
640
Total fat
37g
Total carbohydrates
48g
Total protein
27g
Sodium
869mg
Cholesterol
109mg
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