Description
Experience the pinnacle of comfort food with this luxurious baked mac and cheese. Featuring a robust, velvety roux-based sauce made from premium freshly grated sharp cheddar, this dish offers the perfect marriage of creamy, rich interiors and a signature crunchy panko breadcrumb topping. By focusing on high-quality ingredients and precise techniques, this recipe ensures your pasta stays perfectly hydrated and flavorful, making it an impressive centerpiece for any dinner gathering or special occasion.
Ingredients
1 lb elbow macaroni
4 cups sharp cheddar cheese, freshly grated
1/2 cup unsalted butter
1/2 cup all-purpose flour
4 cups whole milk, room temperature
1 cup heavy cream
1 cup panko breadcrumbs
1 tsp salt (plus extra for pasta water)
Instructions
Preheat your oven to 375°F (190°C).
Boil a large pot of salted water and cook macaroni until slightly under al dente.
Drain the pasta and rinse briefly with cold water to stop the cooking process.
In a large saucepan, melt the butter over medium heat.
Whisk in the flour to form a roux and cook for two minutes to remove the raw flour taste.
Slowly pour in the milk and heavy cream while whisking constantly to ensure a smooth base.
Simmer the sauce until it thickens sufficiently.
Remove from heat and stir in the grated sharp cheddar until fully melted and smooth.
Combine the cooked pasta with the cheese sauce until well coated.
Transfer the mixture to a baking dish and sprinkle the panko breadcrumbs evenly over the top.
Bake for 30 minutes or until the top is golden brown and bubbling.
Notes
Always grate your cheese from a block to avoid anti-caking agents which interfere with a smooth melt. Ensure your milk is at room temperature before adding it to the roux to prevent lumps. For extra flavor, you can toast the panko breadcrumbs in a tablespoon of melted butter before topping the dish.
- Prep Time: 20
- Cook Time: 30
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 580
- Sugar: 7g
- Sodium: 720mg
- Fat: 34g
- Saturated Fat: 20g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 105mg