Baked Mac and Cheese

Elbows in a sharp cheddar and Gruyère sauce, baked under buttery panko until the edges bubble and brown.

Prep

15 min

Cook

35 min

Total

50 min

Yield

8 servings

Ingredients

1 lb elbow macaroni
4 tbsp unsalted butter
¼ cup all-purpose flour
4 cups whole milk, warmed
1 tsp dry mustard
½ tsp smoked paprika
¼ tsp cayenne pepper
1 tsp fine salt
3 cups shredded sharp cheddar (12 oz), divided
1 cup shredded Gruyère (4 oz)
For the topping:
1 cup panko breadcrumbs
2 tbsp unsalted butter, melted

Method

Heat the oven to 375°F (190°C) and butter a 9 x 13-inch baking dish.
Boil the macaroni in salted water for 2 minutes less than the package says. Drain.
Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook 2 minutes.
Gradually whisk in the warm milk. Simmer, whisking often, until the sauce coats a spoon, 5 to 7 minutes.
Take the pan off the heat. Stir in the mustard, paprika, cayenne and salt, then 2½ cups of the cheddar and all the Gruyère until melted.
Fold in the macaroni and spread it in the dish. Scatter the remaining cheddar on top, toss the panko with the melted butter and sprinkle it over.
Bake until bubbling and golden, about 25 minutes. Let it rest 5 minutes before serving.

Kitchen note

Shred cheese from the block. Pre-shredded cheese is coated with starch and can make the sauce gritty.

Where it comes from

Thomas Jefferson served macaroni at Monticello, and his enslaved chef James Hemings helped bring the dish to American tables.