Ingredients
Pasta and sauce
- 300 g dry elbow macaroni
- 35 g unsalted butter
- 35 g all-purpose flour
- 700 ml whole milk
- 225 g sharp cheddar freshly grated
- 100 g Monterey Jack freshly grated
- 1 tsp dry mustard
- 1/4 tsp fine salt plus optional salt for pasta water
- 1/4 tsp black pepper
Crumb topping
- 40 g panko breadcrumbs
- 10 g unsalted butter melted
Equipment
- Large pot
- Medium saucepan
- Whisk
- Box grater
- 2.5- to 3-quart baking dish
Instructions
Make and bake
- Heat the oven to 375°F (190°C). Lightly butter a 2.5- to 3-quart baking dish. Bring a large pot of water to a boil and cook the macaroni about 1 minute less than the lowest package cooking time. Drain.
- While the pasta cooks, melt 35 g butter in a saucepan over medium-low heat. Whisk in the flour and cook, stirring, for 1 minute. Gradually whisk in the milk until smooth.
- Bring the milk mixture to a gentle simmer, stirring often, and cook for 4–6 minutes until it lightly coats a spoon. Remove from the heat. Stir in the mustard, measured salt and pepper, then add the grated cheeses in several handfuls, stirring until melted.
- Fold the drained pasta into the sauce. It should look generously sauced. Transfer to the baking dish. Mix the panko with 10 g melted butter and scatter evenly over the top.
- Bake for 20–25 minutes, until bubbling at the edges and golden on top. Rest for 5 minutes before serving. Refrigerate leftovers in shallow containers within 2 hours; use within 3–4 days and reheat portions to 165°F (74°C) with a little milk if needed.
Nutrition
Calories: 565kcalCarbohydrates: 57gProtein: 24gFat: 27gFiber: 2g
Video
Notes
Estimated nutrition per one-sixth of the batch using representative dry enriched pasta, whole milk, butter, flour, cheddar, Monterey Jack and panko values. Optional pasta-water salt, sides and extra reheating milk are excluded. Brands and portions change the result. Contains milk and wheat.
Illustrative ingredient-portion budget: pasta $0.80, milk $0.90, cheeses $5.80, butter $0.50, flour/panko/mustard/seasoning $1. Local prices vary; this is not a current market quote.
Video credit: Smokin’ & Grillin with AB, Creamy Mac n Cheese Recipe. The demonstration uses elbow macaroni, cheddar and Monterey Jack with a flour-and-fat sauce, Creole seasoning and a 350°F (175°C) oven. This card uses its own smaller cheese-to-pasta proportion, more milk, dry mustard instead of Creole seasoning and a thin panko topping, with a 375°F (190°C) bake. Follow this card’s quantities and timing.