Classic American Macaroni and Cheese
Tender macaroni folded into a creamy cheddar and Monterey Jack sauce with a crisp golden breadcrumb topping.
Equipment
- Large pot
- Colander
- Medium saucepan
- Whisk
- 9-by-13-inch baking dish
Ingredients
Pasta and Sauce
- 1 lb elbow macaroni cooked 2 minutes short of package directions
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk warmed
- 1 cup heavy cream
- 2 cups sharp cheddar shredded
- 1 cup Monterey Jack cheese shredded
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
Topping
- 1 cup panko breadcrumbs
- 2 tbsp melted butter
- 1/2 tsp smoked paprika
Instructions
Cook the Pasta:
- Boil the macaroni in well-salted water until just shy of al dente. Drain and set aside.
Make the Cheese Sauce:
- Melt the butter in a saucepan. Whisk in the flour and cook for 1 minute.
- Gradually whisk in the milk and cream. Simmer until slightly thickened, about 5 minutes.
- Remove from the heat and whisk in the cheddar, Monterey Jack, mustard, and garlic powder until smooth.
Bake:
- Heat the oven to 375 F. Fold the pasta into the cheese sauce and transfer to a greased baking dish.
- Mix the panko with melted butter and paprika. Scatter over the pasta and bake for 25 minutes, until bubbling and golden.
- Rest for 5 minutes before serving.
Notes
- Undercook pasta slightly because it finishes in the oven.
- Add cheese off the heat for a smooth sauce.
- Reheat with a splash of milk to restore creaminess.
Nutrition
Calories: 690kcalCarbohydrates: 66gProtein: 28gFat: 36gSaturated Fat: 22gCholesterol: 105mgSodium: 720mgFiber: 3gSugar: 8g