Comfort & Family

Mac and Cheese from Scratch

Name: Mac and Cheese from Scratch
Total time: 45 min
Yield: 6
Ingredients: 1 lb elbow macaroni; 4 tbsp butter; 1/4 cup all-purpose flour; 3 cups whole milk; 1 cup heavy cream; 2 cups sharp cheddar, grated; 1 cup Gruyère, grated; 1/2 cup Parmigiano-Reggiano, grated; 1 tsp Dijon mustard; 1/2 tsp garlic powder; 1/4 tsp cayenne; Salt and white pepper; Breadcrumb topping: 1 cup panko, 2 tbsp butter, salt

⏱ 45 min👤 Serves 6

Instructions

Cook pasta 2 minutes less than package directions. Drain and set aside. Preheat oven to 375°F.
Make béchamel: melt butter over medium heat in a large pot. Whisk in flour and cook 1-2 minutes. Gradually whisk in milk and cream. Cook, whisking constantly, until thick enough to coat a spoon, about 5 minutes.
Remove from heat. Stir in all cheeses, mustard, garlic powder, cayenne, salt, and pepper until smooth and creamy. Add pasta and toss to coat.
Transfer to a 9x13 baking dish. For topping, toss panko with melted butter and salt and scatter over the top.
Bake 20-25 minutes until bubbly and golden on top. Rest 5 minutes before serving.

Notes

Grate your own cheese — pre-shredded contains anti-caking agents that prevent it from melting smoothly. It makes a significant difference.

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