Macaroni and Cheese
Creamy baked pasta with sharp cheddar cheese sauce and a crunchy buttered breadcrumb topping. This recipe was created by AI, some information may not be accurate.
- Servings
- 6
- Difficulty
- Medium
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Ingredients
- 450 g elbow macaroni
- 340 g sharp cheddar cheese, grated
- 110 g Gruyère cheese, grated
- 750 ml whole milk
- 60 g unsalted butter
- 45 g all-purpose flour
- 1 tsp Dijon mustard
- 60 g panko breadcrumbs
- 1 tsp salt
- 1 pinch nutmeg
Steps
- Preheat the oven to 190°C and butter a 23×33 cm baking dish.
- Boil the macaroni in salted water for 1 minute less than package directions, then drain.
- In a saucepan, melt 45 g butter, whisk in flour, and cook for 1 minute to make a blond roux.
- Slowly whisk in the warm milk and simmer until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
- Off the heat, stir in mustard, nutmeg, salt, and three-quarters of both cheeses until smooth.
- Fold in the macaroni, transfer to the baking dish, and top with the remaining cheese mixed with panko and the rest of the butter, melted.
- Bake for 20–25 minutes until bubbling and golden brown on top, then rest for 5 minutes before serving.
Diet tags are added by the recipe's author.