Ultimate Golden Crusted Macaroni and Cheese
This ultimate macaroni and cheese recipe features a creamy, rich cheese sauce with a golden, crispy Panko topping, perfect for a comforting meal.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Whisk
- 9x13 inch baking dish
- Small bowl
Ingredients
Main Ingredients
- 1 pound Elbow Macaroni
- 1/2 cup Butter (1 stick), unsalted
- 1/2 cup All-Purpose Flour
- 4 cups Milk whole milk
- 1 teaspoon Dijon Mustard
- 1/4 teaspoon Nutmeg
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper freshly ground
- 3 cups Sharp Cheddar Cheese shredded
- 1 cup Gruyère Cheese shredded
- 1/2 cup Panko Breadcrumbs
- 1/2 teaspoon Smoked Paprika (optional)
Instructions
Cooking Instructions
- Cook macaroni according to package directions, reducing cooking time by 2 minutes; drain and do not rinse.
- Melt butter in a large pot, then whisk in flour for 1-2 minutes until a nutty roux forms.
- Gradually whisk in milk until the sauce thickens and simmers, which takes about 5-7 minutes.
- Remove from heat and stir in Dijon mustard, nutmeg, salt, and black pepper.
- Add shredded cheddar and Gruyère cheeses, stirring until smooth and melted.
- Combine the slightly undercooked macaroni with the cheese sauce, ensuring all pasta is coated.
- Pour the mixture into a 9x13 inch baking dish.
- Mix Panko breadcrumbs with smoked paprika (if using) and sprinkle evenly over the mac and cheese.
- Bake at 375°F (190°C) for 25-30 minutes, or until bubbly and golden brown.
- Let the mac and cheese rest for 5-10 minutes before serving.
Notes
For an extra kick, add a pinch of cayenne pepper to the cheese sauce. You can also experiment with different cheese combinations, such as Fontina or smoked Gouda, for varied flavors. Ensure your oven is fully preheated for the best crispy topping results.