epicurious4.4
The Very Best Mac and Cheese
Creamy homemade macaroni and cheese is the ultimate comfort food; it's an ideal meatless main for a family dinner and wildly popular on any holiday spread.
👥 12 Servings⏱️ Prep & Cook: 1h🔥 Cook: 40 min👤 Rhoda Boone📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●pot
- ●baking dish
- ●oven
- ●wooden spoon
- ●baking sheet
📝 Preparation Steps
1
Topping
2
Melt 2 Tbsp. unsalted butter In a large skillet on the stovetop over medium heat. Add 2 Tbsp. extra-virgin olive oil, stirring, until butter foam subsides. Add 2 cups panko and 2 large garlic cloves, finely chopped; cook, stirring, until crumbs are golden brown, 4–⏱️ 6 minutes. Transfer crumbs to a medium bowl, stir in 2 oz. finely grated Parmesan (about ½ cup) and ½ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt, and set aside.
. unsalted butter2 Tbsp. extra-virgin olive oil2 Tbsppanko2 cupslarge garlic cloves, finely chopped2. finely grated Parmesan (about ½ cup)2 oz
3
Macaroni and sauce
4
Bring a large pot of salted water, covered, to a boil over high heat. Add 1 lb. dried elbow macaroni and cook, uncovered, until just al dente (avoid overcooking). Drain par-cooked macaroni and set aside (do not rinse).
. dried elbow macaroni1 lb
5
Place rack in middle of oven; preheat oven to 400°F. Grease a 13x9” baking dish with unsalted butter.
6
Melt ½ cup (1 stick) unsalted butter in a large wide pot over medium-low heat. Sprinkle 6 Tbsp. all-purpose flour over butter, whisking to incorporate and make a roux. Cook, stirring constantly with a wooden spoon, until roux is light golden, about ⏱️ 4 minutes. Gradually pour in 4 cups whole milk and ¾ cup heavy cream, whisking constantly to incorporate and make a béchamel sauce. Raise heat to medium-high and bring sauce to a low boil, whisking constantly. Reduce to a simmer, whisking occasionally, and cook until béchamel sauce is thick and coats the back of a spoon, about ⏱️ 3 minutes more.
. all-purpose flour6 Tbspwhole milk4 cups
7
Add 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, ½ tsp. ground white pepper, and 1½ Tbsp. mustard powder. Add 16 oz. coarsely grated extra-sharp cheddar cheese (about 6 cups) and 2 oz. grated Parmesan (about ½ cup) in three batches, whisking until each addition is melted before adding more. Remove from heat.
. Diamond Crystal or 1 tsp. Morton kosher salt, plus more2 tsp½ Tbsp. mustard powder1. coarsely grated extra-sharp cheddar cheese (about 6 cups)16 oz. grated Parmesan (about ½ cup)2 oz
8
Add drained macaroni to pot with cheese sauce and stir well to coat. Transfer macaroni mixture to prepared baking dish and place on a rimmed baking sheet. Sprinkle panko topping evenly over macaroni and bake until golden and bubbling, 18–⏱️ 22 minutes. Let baked mac and cheese cool ⏱️ 15 minutes before serving. Editor’s note: This macaroni and cheese recipe was first printed in October 2014. Head this way for more of our best casserole recipes →
panko2 cups
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