Baked Mac and Cheese
Description
Serve family and friends the best mac and cheese ever with this yummy recipe. It's creamy and cheesy with a golden brown, buttery, crunchy topping.
Ingredients
Macaroni:
8 oz. elbow pasta/macaroni
1 T. butter
Topping:
2/3 c. Panko breadcrumbs
2 T. butter
1/4 t. salt
Sauce:
4 T. unsalted butter
1/3 c. all-purpose flour
3 c. warm milk, divided
2 c. shredded Cheddar, Monterey Jack, Colby, Provolone or Gruyere cheese
1 c. shredded Mozzarella cheese
3/4 t. salt
Optional Seasonings:
1 t. garlic powder
½ t. onion powder
½ t. mustard powder
Directions
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Pasta:
Bring a large pot of water to a boil; add macaroni; cook according to package directions MINUS 1 minute.
Drain; return pasta to pot; add butter; toss until melted. Set aside to cool while making the sauce.
Topping:
Mix topping ingredients together; set aside.
Sauce:
Preheat oven to 350 degrees.
In a large saucepan or in an ovenproof skillet, melt butter over medium heat; add flour; cook, 1 minute stirring constantly. Add about 1 c. warm milk; stir to dissolve the paste into the milk, then add remaining milk; stir until lump free, using a whisk if necessary. Stir in salt and seasonings, if using. Cook, stirring/whisking regularly, for 5 - 8 minutes until thickened to a cream consistency. When the sauce coats the back of a wooden spoon, you should be able to draw a line with your finger. Remove from stove; add cheese; stir. The cheese doesn't need to melt. Taste; add salt, if desired.
Assembly:
Pour sauce into the pot with the macaroni; stir quickly; pour back into the skillet or a baking dish. Sprinkle with the breadcrumb topping.
Bake 25 minutes or until top is a light golden. Don't bake too long or the sauce will evaporate.
Serve immediately.