Homemade Mac Cheese
Our easy, best-ever macaroni and cheese recipe accomplishes three key requirements: It's extra creamy, plenty cheesy, and baked with a crunchy, golden topping.
Ingredients
- ½ c.unsalted butter, plus more for baking dish
- kosher salt
- 1 lb.elbow macaroni
- ½ c.all-purpose flour
- 5 c.whole milk
- 1 tsp.mustard powder
- freshly ground black pepper
- 12 oz.cheddar, shredded (about 3 cups)
- 8 oz.gruyère, shredded (about 2 cups)
- 3 oz.finely grated parmesan (about 1 1/2 cups), divided
- 1 c.panko breadcrumbs
- 3 tbsp.extra-virgin olive oil
Directions
- 1
Arrange a rack in center of oven; preheat to 375°. Grease a 13" x 9" baking dish with butter. In a large pot of boiling salted water, cook macaroni, stirring occasionally, until al dente, 5 to 6 minutes. Drain.
- 2
In a large saucepan over medium heat, melt 1 stick butter. Sprinkle flour over and cook, stirring, until slightly golden and toasty smelling, 2 to 3 minutes. Pour in milk and whisk until combined. Add mustard powder; season with salt and pepper. Bring to a simmer over medium-high heat and cook, stirring, until sauce starts to thicken, about 2 minutes.
- 3
Remove pan from heat and whisk in cheddar, Gruyère, and 1 cup Parmesan until melted and smooth. Stir in macaroni and transfer to prepared dish.
- 4
In a small bowl, combine panko, oil, and remaining 1/2 cup Parmesan. Sprinkle over macaroni; season with more pepper.
- 5
Bake mac and cheese until bubbly and golden, 25 to 30 minutes. Let cool 10 minutes.