Classic Macaroni and Cheese
Ingredients
Topping:
- 1 tablespoon butter, melted
- 1 cup panko bread crumbs
- 1/2 cup grated cheddar cheese
Mac and Cheese
- 3 tablespoons unsalted butter
- 3 tablespoons flour
- 3 cups whole milk
- 4 cups grated cheddar cheese
- 1 pound elbow macaroni (you can also use campanelle, cavatappi, or shells)
Instructions
- Place the topping ingredients in a bowl and stir to combine.
- Preheat oven to 400° F.
- Cook pasta in salted water* for about 3 minutes less than package directions call for, until al dente, reserving half a cup of the pasta water.
- In a large pot melt the butter and then add the flour, whisking continuously over low-medium heat for 2-3 minutes to make a roux.
- Slowly whisk in the milk and bring to a boil.
- Reduce heat and simmer, whisking occasionally, 3 to 4 minutes, or until sauce is gently bubbling and starting to thicken.
- Add reserved pasta water and cheddar cheese and whisk until melted.
- Stir in the pasta.
- Transfer to a greased 13″ x 9″ baking dish.**
- Sprinkle topping on macaroni and cheese.
- Bake for 30-40 minutes, or until top is golden and bubbling.
- Serve.
- * Use about 2 Tbsp of kosher salt for 4 quarts of water.
- ** If making ahead, mixture can be cooled after this step to room temperature, covered and then refrigerated for up to a day.
Nutrition
Calories: 640kcal | Carbohydrates: 59g | Protein: 28g | Fat: 31g | Cholesterol: 90mg | Sodium: 590mg | Fiber: 2g | Sugar: 7g
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