Description
Baked macaroni and cheese with a cheddar sauce. From Olivia at Flavors.
Ingredients
Scale
- 1 pound (454g) elbow macaroni
- 4 tablespoons (56g) butter
- 1/4 cup (31g) flour
- 3 cups (720ml) whole milk, warmed
- 1 teaspoon mustard powder
- 1/2 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 12 ounces (340g) sharp cheddar, shredded
- 4 ounces (113g) gruyere or extra cheddar
- 1/2 cup panko and 1 tablespoon butter for the top
Instructions
- Heat the oven to 375°F (190°C). Boil pasta 2 minutes short of the package time. Drain.
- Melt butter, whisk in flour, and cook 1 minute. Whisk in warm milk and simmer until the sauce coats a spoon.
- Off heat, stir in mustard, paprika, salt, pepper, and cheeses until smooth. Fold in the pasta.
- Spread in a buttered 9×13 dish. Top with buttered panko. Bake 20 to 25 minutes until bubbling and browned.
Notes
Shred cheese yourself. Pre-shredded blends stay grainy. A splash of pasta water loosens a tight sauce.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American