Creamy baked macaroni in a rich cheese sauce with a crunchy, golden topping, ideal for comforting dinners.
# What You'll Need:
→ Pasta
01 - 10 oz elbow macaroni
→ Cheese Sauce
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 2 cups whole milk
05 - 2 cups sharp cheddar cheese, grated
06 - 1/2 cup Gruyère or mozzarella cheese, grated
07 - 1/2 teaspoon Dijon mustard
08 - 1/4 teaspoon ground black pepper
09 - 1/4 teaspoon salt
10 - Pinch of nutmeg (optional)
→ Topping
11 - 1/3 cup panko breadcrumbs
12 - 1 tablespoon unsalted butter, melted
13 - 2 tablespoons Parmesan cheese, grated
# Method:
01 - Preheat the oven to 350°F. Lightly grease a medium baking dish with a 1.5 quart capacity.
02 - Bring a large pot of salted water to a boil. Cook the macaroni until just al dente, about 1–2 minutes less than package directions. Drain and reserve.
03 - In a medium saucepan over medium heat, melt 2 tablespoons butter. Sprinkle in flour and whisk constantly for 1 minute until combined and bubbling.
04 - Gradually whisk in milk. Stir continuously and cook until the sauce thickens and coats the spoon, about 4–5 minutes.
05 - Remove saucepan from heat. Stir in grated cheddar, Gruyère or mozzarella, Dijon mustard, pepper, salt, and nutmeg. Mix until cheeses are melted and sauce is velvety.
06 - Add drained macaroni to the cheese sauce and mix until evenly coated. Transfer mixture to the prepared baking dish.
07 - In a bowl, toss panko breadcrumbs with melted butter and Parmesan. Sprinkle the mixture evenly over the macaroni.
08 - Bake in the oven for 20–25 minutes, until the topping is golden brown and sauce is bubbling.
09 - Allow to stand for 5 minutes before serving.
