Baked Mac and Cheese Is My Go-To Comfort Food (Print version)
Creamy baked mac and cheese with a golden panko crust, the dish I reach for every time family or friends need a little comfort.
# Ingredients:
For the pasta
01 -
1 lb (450 g) elbow macaroni
02 -
Salt for the pasta water
For the cheese sauce
03 -
4 tablespoons unsalted butter
04 -
1/4 cup (30 g) all-purpose flour
05 -
2 cups (480 ml) whole milk
06 -
1 cup (240 ml) heavy cream
07 -
2 cups (225 g) sharp cheddar cheese, shredded from a block
08 -
1 cup (115 g) Gruyere cheese, shredded from a block
09 -
1 teaspoon dry mustard
10 -
1/2 teaspoon smoked paprika
11 -
1 teaspoon salt
12 -
1/4 teaspoon black pepper
For the topping
13 -
1 cup (50 g) panko breadcrumbs
14 -
2 tablespoons unsalted butter, melted
15 -
1/2 cup (55 g) sharp cheddar cheese, shredded
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the elbow macaroni for 2 minutes less than the package directions call for. Drain and set aside.
02 -
In the same pot over medium heat, melt the butter. Add the flour and whisk constantly for 2 minutes until the mixture smells lightly nutty and turns pale gold.
03 -
Add the milk and cream in a slow stream, whisking constantly. Cook over medium heat for 5 to 6 minutes, whisking often, until the sauce is thick enough to coat the back of a spoon.
04 -
Remove the pot from the heat. Add the cheddar and Gruyere in two batches, stirring each time until fully melted. Stir in the dry mustard, smoked paprika, salt, and pepper.
05 -
Fold the drained pasta into the cheese sauce until fully coated. Pour into a greased 9x13 inch (23x33 cm) baking dish and spread in an even layer.
06 -
Preheat the oven to 375 degrees F (190 degrees C). Mix the panko with the melted butter and extra cheddar, then spread over the pasta. Bake for 25 to 30 minutes until the top is golden and the edges are bubbling.
# Good to know:
01 -
Best served within 30 minutes of baking while the crust is at its crispiest.
02 -
Shred cheese from a block for the smoothest, creamiest sauce.