Baked Mac and Cheese

Creamy cheese sauce and tender pasta under a crunchy golden topping.

Prep: 15 min · Cook: 40 min · Serves: 8

Ingredients

• 1 pound elbow macaroni
• 6 tablespoons unsalted butter
• 1/3 cup all-purpose flour
• 4 cups whole milk
• 1 teaspoon mustard powder
• 1/2 teaspoon paprika
• 1 1/2 teaspoons kosher salt
• 4 cups shredded sharp cheddar (16 ounces)
• 2 cups shredded Monterey Jack (8 ounces)
• 1 cup panko breadcrumbs
• 2 tablespoons butter, melted, for the topping

Instructions

1. Heat the oven to 375°F. Butter a 9-by-13-inch baking dish.
2. Cook the macaroni in salted water until 2 minutes short of the package time. Drain.
3. Melt the 6 tablespoons butter in a large pot over medium heat. Whisk in the flour and cook for 1 minute.
4. Slowly whisk in the milk. Simmer for 5 to 6 minutes, whisking, until thick enough to coat a spoon.
5. Off the heat, stir in the mustard powder, paprika, salt, 3 cups cheddar and all the Monterey Jack until melted.
6. Fold in the macaroni and pour into the dish. Top with the remaining cheddar.
7. Toss the panko with the melted butter and sprinkle over the top.
8. Bake for 20 to 25 minutes, until bubbling and golden. Rest for 5 minutes.

Tip: Shred the cheese yourself. Pre-shredded cheese makes the sauce grainy