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Creamy baked macaroni and cheese with a bubbling cheddar top and golden breadcrumb crust
Vagner Carvalho

Creamy Baked Mac and Cheese

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Calories: 525
Ingredients Method

Ingredients
  

  • 1 pound elbow macaroni
  • 4 tablespoons unsalted butter plus 2 tablespoons for the topping
  • 1/4 cup all-purpose flour
  • 3 cups whole milk warmed
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt plus salt for pasta water
  • 1/2 teaspoon black pepper
  • 2 1/2 cups sharp cheddar freshly grated and divided
  • 1 1/2 cups Monterey Jack freshly grated
  • 1 cup panko breadcrumbs

Method
 

  1. Melt 4 tablespoons butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute, stirring, until lightly toasty but not browned.
  2. Slowly whisk in the warm milk. Simmer, whisking often, for 4 to 6 minutes, until the sauce coats the back of a spoon. Stir in the Dijon mustard, garlic powder, salt, and pepper.
  3. Remove the pan from the heat. Add 2 cups cheddar and all the Monterey Jack a handful at a time, stirring until smooth. Fold in the drained pasta.
  4. Spoon the mixture into the prepared dish and scatter the remaining 1/2 cup cheddar over it. Mix the panko with the remaining 2 tablespoons melted butter and sprinkle evenly on top.
  5. Bake for 20 to 25 minutes, until bubbling at the edges and golden on top. Rest for 5 to 10 minutes before serving.