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Chef John's Macaroni and Cheese

Cost $12.5, save $15

Source: Recommended by CookPal

  • 45 Min
  • 6 Servings
  • $12.5

INGREDIENTS

  • Pasta

    • 🍝 1 (16 ounce) package elbow macaroni

  • Dairy and Cheese

    • 🧀 3 cups shredded sharp Cheddar cheese, divided
    • 🥛 3 cups milk

  • Spices and Condiments

    • ¼ teaspoon dried thyme
    • ¼ teaspoon cayenne pepper
    • ⅛ teaspoon white pepper
    • 1 teaspoon Dijon mustard
    • ¼ teaspoon Worcestershire sauce
    • 1 pinch ground nutmeg
    • 🧂 1 teaspoon salt

  • Flour and Breadcrumbs

    • ¼ cup all-purpose flour
    • ½ cup panko bread crumbs

  • Butter

    • 🧈 ¼ cup butter
    • 🧈 1 tablespoon butter, melted

STEPS

1

Preheat the oven to 400 degrees F (200 degrees C).

2

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.

3

Melt 1/4 cup butter in a large saucepan over medium heat. When butter starts to foam and bubble, stir in flour; cook on medium heat until flour begins to turn pale yellow, 3 to 4 minutes.

4

Add thyme, cayenne, and white pepper; cook and stir another minute, then whisk in 1 cup milk until smooth. Pour in remaining milk and whisk again. Bring sauce just to a simmer.

5

Stir in salt, Worcestershire sauce, and nutmeg. Simmer, whisking often, on medium-low heat until thickened, about 8 minutes.

6

Turn heat off, then add 2 1/4 cups Cheddar cheese; stir until melted and combined. Mix in Dijon mustard.

7

Transfer macaroni into a 8x8-inch casserole dish, then pour in cheese sauce; stir to thoroughly combine pasta with sauce.

8

Mix together panko bread crumbs and 1 tablespoon melted butter in a small bowl.

9

Sprinkle mixture over macaroni and cheese. Sprinkle remaining 3/4 cup Cheddar cheese on top.

10

Bake in the preheated oven until top is golden brown, about 20 minutes.

NUTRIENTS

Per 1 serving

🔥

695

Calories

  • 29g
    Protein
  • 73g
    Carbs
  • 32g
    Fats

💡 Tips

For extra crunch, broil the casserole for 2-3 minutes after baking.Substitute half of the sharp Cheddar with Gruyere or Monterey Jack for a different flavor profile.Leftovers can be reheated in the oven to maintain crispiness.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.