Mac n Cheese Recipe, 1st Recipes Style (Print Version)
A creamy baked mac n cheese with sharp cheddar, parmesan, tender elbows, and a bubbly golden top.
# Ingredients:
For the pasta
01 -
1 lb (450 g) elbow macaroni
02 -
1 tablespoon kosher salt, for the pasta water
03 -
1 tablespoon unsalted butter, for greasing the baking dish
For the cheese sauce
04 -
4 tablespoons (56 g) unsalted butter
05 -
1/4 cup (32 g) all-purpose flour
06 -
2 cups (480 ml) whole milk
07 -
1 cup (240 ml) light cream
08 -
1/2 teaspoon dry mustard powder
09 -
1/2 teaspoon onion powder
10 -
1/4 teaspoon garlic powder
11 -
1 teaspoon kosher salt, plus more to taste
12 -
1/2 teaspoon black pepper
13 -
4 cups (450 g) freshly shredded sharp cheddar cheese, divided
14 -
1/2 cup (50 g) freshly grated parmesan cheese
15 -
1 can (10.5 oz or 298 g) condensed cheddar cheese soup, optional
For the topping
16 -
1 cup (55 g) panko breadcrumbs, optional
17 -
2 tablespoons (28 g) unsalted butter, melted
# Instructions:
01 -
Heat the oven to 375 F. Butter a 9x13-inch baking dish and set it near the stove.
02 -
Boil the macaroni in well-salted water for 1 minute less than the package calls for. Drain well so extra water does not thin the sauce.
03 -
Melt 4 tablespoons butter in a large saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until smooth and lightly fragrant.
04 -
Slowly whisk in the milk and light cream. Add mustard powder, onion powder, garlic powder, salt, and pepper. Cook for 4-6 minutes, whisking often, until the sauce lightly thickens.
05 -
Remove the pan from the heat. Stir in the parmesan, 3 cups of cheddar, and the optional condensed cheddar soup until the sauce is smooth.
06 -
Fold the drained macaroni into the cheese sauce. Spread it in the prepared dish. Sprinkle with the remaining 1 cup cheddar. If using panko, mix it with melted butter and scatter it on top.
07 -
Bake for 18-22 minutes, until the edges are bubbling and the top is melted and lightly golden. Rest for 10 minutes before serving.
# Notes:
01 -
Use freshly shredded cheese for the smoothest sauce.
02 -
For a softer top, skip the panko and use only shredded cheddar.
03 -
The optional condensed cheddar soup makes the casserole extra creamy and mild.