Ingredients
- 1 lb elbow macaroni
- 6 tbsp unsalted butter, divided
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 1 cup half-and-half
- 1 tsp dry mustard powder
- 1/2 tsp paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4 cups (16 oz) sharp cheddar cheese, freshly shredded
- 1 cup (4 oz) Gruyère or mozzarella, shredded
- 1 cup panko breadcrumbs
Instructions
- Cook the pasta. Boil the elbows in salted water 1 minute less than the package says. Drain — they finish in the oven.
- Make the roux. Melt 4 tablespoons of the butter in a large saucepan over medium heat. Whisk in the flour and cook 1 minute, stirring constantly.
- Build the sauce. Slowly whisk in the milk and half-and-half. Simmer 4-5 minutes, whisking, until thick enough to coat a spoon. Whisk in the mustard powder, paprika, salt, and pepper.
- Melt the cheese. Off the heat, add the cheddar and Gruyère a handful at a time, stirring until melted and silky before adding more.
- Assemble. Fold the drained pasta into the sauce. Pour into a greased 9x13-inch dish. Melt the remaining 2 tablespoons butter, toss with the panko, and scatter over the top.
- Bake. Bake at 375°F (190°C) for 25-30 minutes until golden, bubbling, and crisp on top. Rest 5 minutes before serving.
💡 Mac smarts
Shred your own cheese — pre-shredded cheese has anti-caking starch that makes the sauce grainy. Undercook the pasta by a minute so it stays tender after baking. For an even silkier sauce, add the cheese off the heat; boiling cheese sauce is what makes it split.
Common questions
Can I make it ahead?
Assemble without the breadcrumb topping up to a day ahead and refrigerate. Add the buttered panko and bake, adding 10 minutes.
Why is my cheese sauce grainy?
The heat was too high when the cheese went in, or pre-shredded cheese was used. Melt cheese off the heat, a handful at a time.
Can I freeze baked mac and cheese?
Yes — freeze the baked dish up to 2 months. Thaw overnight and reheat covered at 350°F until hot.
What cheeses work best?
Sharp cheddar for flavor plus a good melter like Gruyère or mozzarella. Avoid aged hard cheeses alone — they do not melt smoothly.
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