This creamy and comforting "Best Ever Mac & Cheese" recipe features a silky-smooth cheese sauce made with a blend of cheeses and a special technique to ensure a perfect, lump-free texture. This classic American comfort food is ideal for a hearty family dinner or a potluck. Ready in about 45 minutes, it offers a rich and satisfying taste that everyone will love.
Ingredients
Directions
Cook the Pasta: Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
Make the Roux: In a large saucepan or Dutch oven, melt 1/4 cup butter over medium heat. Whisk in the flour and cook for 1-2 minutes until a smooth paste forms. Critical Tip: Do not let the flour brown; this is a white roux, which will ensure a light-colored cheese sauce.
Create the Sauce: Gradually whisk the warm milk into the roux, a little at a time, to avoid lumps. Continue whisking constantly until the sauce is smooth and thick, about 5-7 minutes. Remove from heat.
Add the Cheese: Stir in the Dijon mustard, salt, pepper, and cayenne pepper (if using). Add the shredded cheddar and gruyere cheeses, stirring until they are completely melted and the sauce is smooth.
Combine and Bake: Gently fold the cooked macaroni into the cheese sauce until it is fully coated. Pour the mixture into a 9x13-inch baking dish. In a small bowl, combine the panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle this topping evenly over the macaroni. Bake at 375°F (190°C) for 15-20 minutes, or until the topping is golden brown and the sauce is bubbly.
Final Step: Let the mac & cheese rest for a few minutes before serving. Garnish with fresh parsley if desired.
Mac & Cheese Recipe
Serves: 6 People
Prepare Time: 20
Cooking Time: 45
Calories: 550
Difficulty:
Medium
This creamy and comforting "Best Ever Mac & Cheese" recipe features a silky-smooth cheese sauce made with a blend of cheeses and a special technique to ensure a perfect, lump-free texture. This classic American comfort food is ideal for a hearty family dinner or a potluck. Ready in about 45 minutes, it offers a rich and satisfying taste that everyone will love.
Ingredients
Directions
Cook the Pasta: Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
Make the Roux: In a large saucepan or Dutch oven, melt 1/4 cup butter over medium heat. Whisk in the flour and cook for 1-2 minutes until a smooth paste forms. Critical Tip: Do not let the flour brown; this is a white roux, which will ensure a light-colored cheese sauce.
Create the Sauce: Gradually whisk the warm milk into the roux, a little at a time, to avoid lumps. Continue whisking constantly until the sauce is smooth and thick, about 5-7 minutes. Remove from heat.
Add the Cheese: Stir in the Dijon mustard, salt, pepper, and cayenne pepper (if using). Add the shredded cheddar and gruyere cheeses, stirring until they are completely melted and the sauce is smooth.
Combine and Bake: Gently fold the cooked macaroni into the cheese sauce until it is fully coated. Pour the mixture into a 9x13-inch baking dish. In a small bowl, combine the panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle this topping evenly over the macaroni. Bake at 375°F (190°C) for 15-20 minutes, or until the topping is golden brown and the sauce is bubbly.
Final Step: Let the mac & cheese rest for a few minutes before serving. Garnish with fresh parsley if desired.
