Baked Mac and Cheese
Creamy stovetop cheese sauce sharpened with a touch of dry mustard, baked with slightly undercooked macaroni under a crunchy panko topping - undercooking the pasta before it goes in the oven is what keeps it from turning mushy, and the panko crust is the textural contrast most stovetop-only versions skip.
⏱ 40 min🍽 6 servings
dinnervegetarian
Ingredients
- •1 lb elbow macaroni
- •4 tbsp butter, divided
- •1/4 cup flour
- •3 cups milk
- •1/4 tsp dry mustard
- •3 cups shredded cheddar cheese
- •1/2 cup panko breadcrumbs
- •Salt to taste
- •Pepper to taste
Steps
- 1.Cook the macaroni in salted boiling water for 1 minute less than package directions - it will keep cooking in the oven, and starting slightly underdone is what keeps it from turning mushy.
- 2.Melt 3 tbsp of the butter in a saucepan and whisk in the flour, cooking for 1 minute.
- 3.Gradually whisk in the milk and dry mustard, cooking until thickened.
- 4.Stir in the cheddar cheese until melted, then toss with the macaroni.
- 5.Transfer to a baking dish, toss the panko with the remaining 1 tbsp melted butter and scatter over the top, and bake at 375°F for 20 minutes until golden and bubbly - panko instead of the sauce alone is what gives the top real crunch.