Baked Mac and Cheese
"Rich, creamy, homemade baked mac and cheese with a crispy breadcrumb top. No boxed stuff here -- just sharp cheddar, butter, and a whole lot of cheese pull."
The Game Plan
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Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil.
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Cook the elbow macaroni for 1 minute less than the package directions. You want it just slightly underdone since it will keep cooking in the oven. Drain and set aside.
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In the same pot, melt 4 tablespoons of butter over medium heat. Once it's foaming, add the flour and whisk constantly for about 1 minute to cook out the raw flour taste. This is your roux.
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Slowly pour in the milk and heavy cream while whisking. Keep whisking to prevent lumps. Bring the mixture to a gentle simmer and cook for 3-4 minutes until it thickens enough to coat the back of a spoon.
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Remove from heat. Add the mustard powder, garlic powder, smoked paprika, cayenne, salt, and pepper. Stir to combine.
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Add the shredded cheddar in three batches, stirring after each addition until fully melted and smooth. Reserve about 1/2 cup of cheese for the top.
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Fold the drained macaroni into the cheese sauce until every noodle is coated.
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Pour into a greased 9x13 baking dish and spread evenly.
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In a small bowl, toss the panko breadcrumbs with 1 tablespoon of melted butter. Scatter the breadcrumbs and remaining shredded cheese over the top.
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Bake uncovered for 25-30 minutes until the edges are bubbly and the breadcrumb topping is golden brown.
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Let it rest for 5-10 minutes before serving. The sauce will thicken up as it sits and you'll get cleaner scoops.
