Creamy Baked Mac and Cheese

Name: Creamy Baked Mac and Cheese
Prep time: 55 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 340 g Elbow macaroni; 6 tbsp Unsalted butter; 3 tbsp All-purpose flour; 3 cup Whole milk; 350 g Sharp cheddar cheese, freshly grated; 1 tsp Mustard powder; 0.25 tsp Cayenne pepper; 0.5 tsp Smoked paprika; 1.5 tsp Salt; 0.5 tsp Black pepper; 0.75 cup Panko breadcrumbs

American · 55 mins

Silky sharp-cheddar sauce, tender pasta, and a crisp buttery breadcrumb topping.

M By MikaylaBlock

Servings

340 g Elbow macaroni
6 tbsp Unsalted butter
3 tbsp All-purpose flour
3 cup Whole milk
350 g Sharp cheddar cheese, freshly grated
1 tsp Mustard powder
0.25 tsp Cayenne pepper
0.5 tsp Smoked paprika
1.5 tsp Salt
0.5 tsp Black pepper
0.75 cup Panko breadcrumbs

Calories

525 kcal

Protein

22g

Carbs

27g

Fat

37g

Fiber

Sugar

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Prep

1. Preheat the oven to 190°C (375°F). Bring a large pot of generously salted water to a boil and cook the elbow macaroni for 2 minutes less than the package directions so it stays slightly firm. Drain well.

340 g Elbow macaroni, 1.5 tsp Salt
Cheese Sauce

2. In the same pot over medium heat, melt 3 tablespoons of the unsalted butter. Whisk in the all-purpose flour and cook, whisking constantly, for 1 minute until bubbling and pale golden.

3 tbsp Unsalted butter, 3 tbsp All-purpose flour
3. Slowly pour in the whole milk, whisking constantly to prevent lumps. Simmer gently, stirring, for 5 to 7 minutes until the sauce coats the back of a spoon.

3 cup Whole milk
4. Remove the pot from the heat. Stir in the sharp cheddar cheese in three additions until smooth and silky, then season with mustard powder, cayenne pepper, salt and black pepper.

350 g Sharp cheddar cheese, freshly grated, 1 tsp Mustard powder, 0.2 tsp Cayenne pepper, 1.5 tsp Salt, 0.5 tsp Black pepper
5. Fold the drained macaroni into the cheese sauce until evenly coated, then transfer to a 23x33 cm (9x13 inch) baking dish.
Topping and Baking

6. Melt the remaining unsalted butter and toss with the panko breadcrumbs and smoked paprika until evenly moistened. Scatter over the macaroni.

3 tbsp Unsalted butter, 0.5 tsp Smoked paprika, 0.8 cup Panko breadcrumbs
7. Bake for 25 minutes at 190°C (375°F) until the sauce is bubbling and the topping is deep golden and crisp. Rest for 5 minutes before serving so the sauce sets slightly.

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