Baked Mac and Cheese

Cooking tutorial

Ingredients

• 1 lb elbow macaroni
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 3 cups whole milk
• 4 cups sharp cheddar cheese, shredded
• 2 cups mild cheddar cheese, shredded
• 1 tsp salt
• ½ tsp black pepper
• ¼ tsp cayenne pepper
• ½ tsp dry mustard powder
• 1 cup panko breadcrumbs
• 2 tbsp melted butter (for topping)

Instructions

1. 1

   Preheat your oven to 350°F and get a 9-by-13-inch baking dish ready. Cook the macaroni in salted boiling water until it's just barely tender—about 2 minutes less than the box says. Drain it good and set it to the side.

2. 2

   While the pasta cooks, make your cheese sauce. Melt 4 tablespoons of butter in a large heavy-bottomed pot over medium heat. Once it's melted and foamy, sprinkle the flour over it and stir constantly for about 2 minutes—you're making a roux, and it should smell nutty and look smooth.

3. 3

   Pour in the milk slowly, stirring all the time to keep lumps from forming. Keep stirring and let it heat until it starts to thicken, about 5 to 7 minutes. It should coat the back of a spoon.

4. 4

   Take the pot off the heat and add the salt, black pepper, cayenne, and dry mustard. Add the sharp cheddar first, stirring until it melts completely, then add the mild cheddar the same way. Taste it—this is your moment to adjust the seasoning.

5. 5

   Pour the drained pasta into the pot with the cheese sauce and fold it together gently until every noodle is coated. Pour it all into that baking dish and spread it even.

6. 6

   Mix the panko breadcrumbs with the 2 tablespoons of melted butter until it looks like wet sand, then sprinkle it over the top of the mac and cheese. Bake for 35 to 40 minutes, until the top is golden brown and you can see the cheese starting to bubble around the edges.

7. 7

   Let it sit for about 5 minutes after it comes out of the oven—this helps it set up so it holds together when you serve it.

Pro Tips

• ★Don't overcook your pasta—it keeps cooking in the oven, so pull it out a touch early and it'll be perfect.
• ★Use real block cheese and shred it yourself if you can. The pre-shredded stuff has anti-caking powder that keeps your sauce from getting smooth and creamy like it should be.