CLASSIC BAKED MAC AND CHEESE
Author: Sam | Ahead of Thyme Total Time: 45 minutes Yield: 6-8 servings
BREADCRUMB TOPPING:
• 2 tablespoons unsalted butter
• 1 cup panko breadcrumbs
• 1 clove garlic, minced
• 1 / 8 teaspoon paprika
• ¼ teaspoon salt
MACARONI AND CHEESE:
• 1 ½ cups( about ½ pound or 8 ounces) elbow macaroni pasta, uncooked
• 1 / 3 cup unsalted butter
• 4 tablespoons all-purpose flour
• 2 ½ cups milk
• ½ tablespoon mustard powder
• 2 cups sharp cheddar cheese, grated
• 1 / 3cup fresh Parmesan cheese, grated
• ¼ cup mozzarella cheese, grated
In a large skillet, melt the butter on medium heat. Add panko breadcrumbs and garlic. Stir and cook for about 5 minutes until the breadcrumbs turn golden brown. Transfer into a small bowl and mix in the paprika and salt. Set aside. FOR THE MACARONI AND CHEESE: Preheat the oven to 350 ° F. Bring a large pot of salted water to a boil over medium high heat. Add macaroni pasta and cook just until it hits al dente, about 6-8 minutes( you want it slightly undercooked as it will cook further when baked). Drain well, rinse with cold water, and set aside.
In a large saucepan melt the butter over medium heat. Whisk in the flour to make a roux. Stir constantly for about 1-2 minutes until roux is light and golden.
Gradually add in milk, whisking constantly to incorporate. The sauce will thicken and clump in the beginning but once you add in more milk, it will smoothen out again.
Add in cheddar cheese, Parmesan cheese and mozzarella cheese and reduce the heat to low. Add in the mustard powder and stir until cheese has melted.
Add in cooked macaroni and stir together to fully coat with the cheese sauce.
Transfer the macaroni into a 2.5 quart casserole dish( or an 8-inch square casserole dish). Sprinkle the panko breadcrumb topping evenly on top.
Bake for 30 minutes until bubbly and golden brown. Let cool down for 5 minutes before serving.
FOR THE BREADCRUMB TOPPING:
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