Classic Baked Macaroni and Cheese

Classic Baked Macaroni and Cheese ingredients

• 1 lb elbow macaroni
• 6 tbsp unsalted butter
• 1/2 cup all-purpose flour
• 4 cups whole milk
• 2 cups sharp cheddar cheese, shredded
• 1 cup Gruyere cheese, shredded
• 1 tsp Dijon mustard
• 1/4 tsp nutmeg, grated
• 1 tsp salt
• 1/2 tsp black pepper, freshly ground
• 1 cup Panko breadcrumbs
• 2 tbsp unsalted butter, melted

How to make Classic Baked Macaroni and Cheese

1. Preheat your oven to 375°F (190°C). Lightly butter a 9x13 inch baking dish; this will prevent the macaroni from sticking and aid in cleanup.
2. Bring a large pot of salted water to a rolling boil. Add 1 lb of elbow macaroni and cook according to package directions until al dente, usually about 7-8 minutes. Drain the pasta well and set aside.
3. While the pasta cooks, melt 6 tbsp of unsalted butter in a large, heavy-bottomed saucepan or Dutch oven over medium heat. Once melted, sprinkle in 1/2 cup of all-purpose flour.
4. Whisk the flour into the butter continuously for 1 to 2 minutes to create a roux. It should be pale golden in color and smell slightly nutty, ensuring the flour is cooked out.
5. Gradually pour in 4 cups of whole milk, whisking constantly to prevent lumps. Continue to whisk as the mixture comes to a gentle simmer and thickens, which will take about 5-7 minutes. Ensure it coats the back of a spoon.
6. Remove the saucepan from the heat. Stir in 2 cups of shredded sharp cheddar cheese, 1 cup of shredded Gruyere cheese, 1 tsp of Dijon mustard, 1/4 tsp of grated nutmeg, 1 tsp of salt, and 1/2 tsp of black pepper until all the cheese is completely melted and the sauce is smooth and creamy.
7. Add the drained cooked macaroni to the cheese sauce and stir until every noodle is thoroughly coated with the rich sauce.
8. Transfer the macaroni and cheese mixture into the prepared baking dish, spreading it evenly with a spatula.
9. In a small bowl, combine 1 cup of Panko breadcrumbs with 2 tbsp of melted unsalted butter. Toss to coat evenly, then sprinkle the buttered breadcrumbs over the top of the macaroni and cheese.
10. Bake for 25-30 minutes, or until the topping is golden brown and crispy and the cheese sauce is bubbly around the edges. Let it rest for 5-10 minutes before serving, allowing the sauce to set slightly.

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