Macaroni And Cheese
A creamy, baked macaroni and cheese recipe that's pure comfort food, ready in under an hour and perfect for cozy weeknight dinners.
Ingredients
- 12 ounces elbow macaroni or cavatappi for extra sauce cling
- 3 cups whole milk for richness; substitute 2% + 2 tbsp butter if needed
- 4 tablespoons unsalted butter room temperature
- 1/4 cup all-purpose flour for a silky roux
- 2 cups sharp cheddar cheese freshly shredded melts best
- 1 cup Gruyère cheese optional, but adds nuttiness
- 1 teaspoon Dijon mustard brightens flavor
- 1/2 teaspoon kosher salt adjust to taste
- 1/2 teaspoon black pepper freshly ground
- 1/4 teaspoon ground nutmeg just a pinch for warmth
- 3/4 cup panko breadcrumbs for a crispy topping
- 2 tablespoons melted butter to toast breadcrumbs
Instructions
- Preheat your oven to 375°F and butter a 9x13-inch baking dish.
- Cook the elbow macaroni until just al dente, then drain and set aside.
- Melt butter, stir in flour to make a roux, whisk in milk until smooth, then add cheeses, mustard, salt, pepper, and nutmeg.
- Fold the drained macaroni into the cheese sauce until well coated.
- Transfer the macaroni mixture to the baking dish, top with buttered panko breadcrumbs, and bake until golden brown.
- Let the dish rest for 5 minutes before serving creamy and delicious macaroni and cheese.
Notes
• Seasonal twists like roasted squash or fresh herbs can be added for variation.
• Shred your own cheese for better melting.
• Panko breadcrumbs are recommended for a crispy topping.
• Shred your own cheese for better melting.
• Panko breadcrumbs are recommended for a crispy topping.
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