Homestyle Baked Macaroni and Cheese

Homestyle Baked Macaroni and Cheese ingredients

• 1 lb Elbow macaroni
• 1 tbsp Salt
• 6 tbsp Unsalted butter
• 6 tbsp All-purpose flour
• 5 cups Whole milk
• 1 tsp Mustard powder
• 1/4 tsp Cayenne pepper
• 1/4 tsp Ground nutmeg
• 4 cups Sharp cheddar cheese, shredded
• 2 cups Monterey Jack cheese, shredded
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1/2 cup Panko breadcrumbs
• 2 tbsp Melted butter

How to make Homestyle Baked Macaroni and Cheese

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with butter or non-stick cooking spray and set it aside.
2. Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt, then cook the 1 lb elbow macaroni according to package directions until it is al dente, usually 7-8 minutes. Drain the pasta well and return it to the empty pot.
3. While the pasta cooks, prepare the cheese sauce. In a large saucepan or Dutch oven, melt the 6 tablespoons unsalted butter over medium heat.
4. Once the butter is melted and slightly sizzling, whisk in the 6 tablespoons all-purpose flour. Cook, whisking constantly, for 1-2 minutes to create a light golden, fragrant roux.
5. Gradually whisk in the 5 cups whole milk, adding it slowly to prevent lumps. Continue to whisk until the sauce thickens and comes to a gentle simmer, which typically takes about 5-7 minutes.
6. Remove the saucepan from the heat. Stir in the 1 teaspoon mustard powder, 1/4 teaspoon optional cayenne pepper, and 1/4 teaspoon ground nutmeg.
7. Add the 4 cups shredded sharp cheddar cheese and 2 cups shredded Monterey Jack cheese to the sauce, stirring continuously until the cheese is completely melted and the sauce is smooth. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, tasting and adjusting if needed.
8. Pour the warm cheese sauce over the drained macaroni in the pot. Stir thoroughly until all the pasta is evenly coated with the rich cheese sauce.
9. Transfer the macaroni and cheese mixture into the prepared 9x13 inch baking dish, spreading it into an even layer.
10. In a small bowl, combine the 1/2 cup Panko breadcrumbs with 2 tablespoons melted butter. Sprinkle this mixture evenly over the top of the macaroni and cheese.
11. Bake for 25-30 minutes, or until the sauce is bubbly around the edges and the breadcrumb topping is golden brown and crispy.
12. Let the baked macaroni and cheese rest for 5-10 minutes before serving. This allows the sauce to set slightly, making it easier to scoop and enjoy.

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