Baked Macaroni and Cheese
Serves 6
On a chilly evening, what’s better than a creamy, comforting bowl of mac and cheese? Our recipe uses a whopping 4 cups of cheese for deep indulgence. A hint of hot sauce, a heap of crunchy panko, and a generous helping of butter bring old-school nostalgia to the dining table.
Ingredients
- 7 tablespoons unsalted butter (divided use)
- 5 tablespoons all-purpose flour
- 4 cups whole milk
- 1 teaspoon dry mustard
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon pepper
- 1 teaspoon hot sauce
- 4 cups shredded cheese, such as cheddar or gruyère
- 1 pound elbow macaroni
- 1 cup panko (Japanese breadcrumbs)
Directions
- Preheat oven to 425°F. Melt 5 tablespoons butter in a large Dutch oven over medium heat.
- Whisk in flour and cook, whisking constantly, until mixture bubbles, smells toasty, and turns golden, about 3 minutes. Slowly whisk in milk. Add dry mustard, salt, pepper, and hot sauce. Bring to simmer and cook until sauce thickens, about 5 minutes. Reduce heat to low. Add cheese, stirring until it melts and incorporates into sauce. Remove from heat and set aside.
- Cook pasta in boiling salted water until just tender. Reserve 1 cup pasta water. Drain pasta and add to pan with cheese sauce. Stir well to combine. Add a little reserved pasta water to reach desired consistency. Taste and adjust seasoning, as desired.
- Place panko in a medium bowl. Melt remaining 2 tablespoons butter and stir into breadcrumbs. Evenly sprinkle over top of pasta. Transfer dish to oven and bake until topping is golden brown and crisp, 5 to 8 minutes.
Nutrition
Amount Per Serving (based on 6 servings)- Calories: 880
- Fat: 45.0 g
- Saturated Fat: 28.0 g
- Trans Fat: 0 g
- Cholesterol: 135.0 mg
- Sodium: 1300.0 mg
- Carbohydrates: 81.0 g
- Fiber: 1.0 g
- Added Sugars: 0 g
- Sugar: 12.0 g
- Protein: 36.0 g