Old School Macaroni and Cheese
Prep Time: 10 Min | Cook Time: 45 Min | Ready In: 55 Min
Ingredients
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16 ounce
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elbow macaroni
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1/4 cup
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butter
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1/4 cup
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all-purpose flour
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1/4 teaspoon
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dried thyme
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1/4 teaspoon
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cayenne pepper, or to taste
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1/8 teaspoon
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white pepper, or to taste
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3 cups
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milk or half-and-half
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1 pinch
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ground nutmeg
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1/4 teaspoon
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Worcestershire sauce
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1 teaspoon
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salt
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3 cups
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shredded sharp cheddar cheese, divided
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1 teaspoon
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Dijon mustard
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1/2 cup
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panko bread crumbs
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1 tablespoon
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unsalted butter, melted
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Cooking Instructions
Preheat oven to 400 F. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. Drain well.
Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. Add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. Pour in remaining milk and whisk again. Bring the sauce just to a simmer.
Stir in nutmeg, Worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. Turn heat off, then add 2 1/4 cups of Cheddar cheese; stir until melted and combined. Add Dijon mustard.
Transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. Mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. Sprinkle remaining 3/4 cup of cheddar cheese on top.
Bake in the preheated oven until bread crumbs and cheddar cheese topping are golden brown, about 20 minutes.
Equipment List