Our Homemade Mac & Cheese Recipe Will Have You Putting The Box Back On The Shelf

Taylor Ann Spencer, Rian Handler
·1 min read

Yields: 8 servings

Prep Time: 20 mins

Total Time: 1 hour

Ingredients

  • 1/2 c.

    (1 stick) unsalted butter, plus more for baking dish

  • Kosher salt

  • 1 lb.

    elbow macaroni

  • 1/2 c.

    all-purpose flour

  • 5 c.

    whole milk

  • 1 tsp.

    mustard powder

  • Freshly ground black pepper

  • 12 oz.

    shredded cheddar (about 3 c.)

  • 8 oz.

    shredded Gruyère (about 2 c.)

  • 3 oz.

    finely grated Parmesan (about 1 1/2 c.), divided

  • 1 c.

    panko bread crumbs

  • 3 tbsp.

    extra-virgin olive oil

Directions

  1. Preheat oven to 375°. Grease a 13"x9" baking dish with butter. In a large pot of boiling salted water, cook macaroni, stirring occasionally, until al dente, 5 to 6 minutes. Drain.

  2. In a large saucepan over medium heat, melt 1 stick butter. Sprinkle flour over and cook, stirring, until slightly golden, 2 to 3 minutes. Pour in milk and whisk until combined. Add mustard powder; season with salt and pepper. Bring to a simmer over medium-high heat and cook, stirring, until sauce starts to thicken, about 2 minutes.

  3. Remove pan from heat and whisk in cheddar, Gruyère, and 1 cup Parmesan until melted and smooth. Stir in macaroni and transfer to prepared dish.

  4. In a small bowl, combine panko, oil, and remaining 1/2 cup Parmesan. Sprinkle over macaroni; season with more pepper.

  5. Bake mac and cheese until bubbly and golden, 25 to 30 minutes. Let cool 10 minutes.

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