Recipe
Classic Baked Macaroni and Cheese
This baked macaroni and cheese uses elbow macaroni folded into a smooth cheddar sauce, then finishes in the oven with a crisp buttered breadcrumb topping. A simple roux gives the sauce body, while a little dry mustard and paprika keep the flavor balanced without making the dish spicy.
Ingredients
Macaroni and Cheese | |
|---|---|
8 | ounces elbow macaroni |
3 | tablespoons unsalted butter |
3 | tablespoons all-purpose flour |
2 1⁄2 | cups whole milk, warmed |
1 | teaspoon kosher salt, plus more for the pasta water |
1⁄2 | teaspoon dry mustard |
1⁄4 | teaspoon black pepper, freshly ground |
1⁄4 | teaspoon paprika |
12 | ounces sharp cheddar cheese, shredded, divided |
Topping | |
1 | cup panko breadcrumb |
2 | tablespoons unsalted butter, melted |
Instructions
| 1. | Heat the oven to 375°F and lightly butter a 2-quart baking dish. |
|---|---|
| 2. | Bring a large pot of salted water to a boil. |
| 3. | Cook the macaroni until 1 minute shy of al dente, then drain well. |
| 4. | Melt 3 tablespoons butter in a large saucepan over medium heat. |
| 5. | Whisk in the flour and cook for 1 minute, stirring constantly. |
| 6. | Gradually whisk in the warm milk until the sauce is smooth. |
| 7. | Simmer the sauce for 4 to 5 minutes, whisking often, until it lightly coats a spoon. |
| 8. | Remove the pan from the heat and stir in the salt, dry mustard, black pepper, paprika, and 9 ounces of the cheddar until melted. |
| 9. | Fold the drained macaroni into the cheese sauce until evenly coated. |
| 10. | Spread the macaroni mixture in the prepared baking dish. |
| 11. | Sprinkle the remaining 3 ounces cheddar over the top. |
| 12. | Toss the panko with the melted butter and scatter it evenly over the cheese. |
| 13. | Bake for 20 to 25 minutes, until the sauce bubbles at the edges and the topping is golden. |
| 14. | Let the macaroni and cheese rest for 5 minutes before serving. |
Published on Aug 02, 2024 by Luminița
