Chef John's Macaroni and Cheese |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This easy-to-make old-school macaroni and cheese has a perfectly crispy crust. Ingredients:
1 (16 ounce) package elbow macaroni |
1/4 cup butter |
1/4 cup all-purpose flour |
1/4 teaspoon dried thyme |
1/4 teaspoon cayenne pepper |
1/8 teaspoon white pepper |
3 cups milk |
1 pinch ground nutmeg |
1/4 teaspoon worcestershire sauce |
1 teaspoon salt |
3 cups shredded sharp cheddar cheese, divided |
1 teaspoon dijon mustard |
1/2 cup panko bread crumbs |
1 tablespoon butter, melted |
Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. Drain well.
3. Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. Add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. Pour in remaining milk and whisk again. Bring the sauce just to a simmer.
4. Stir in nutmeg, Worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. Turn heat off, then add 2 1/4 cups of Cheddar cheese; stir until melted and combined. Add Dijon mustard.
5. Transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. Mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. Sprinkle remaining 3/4 cup of Cheddar cheese on top.
6. Bake in the preheated oven until bread crumbs and Cheddar cheese topping are golden brown, about 20 minutes.
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