Oh, how I love a good creamy, rich mac and cheese, but it is not the easiest thing to master in the kitchen. If you don’t cook your roux long enough, the creamy cheese sauce can separate and become grainy.
I promise this recipe has a lot of depth and will be perfectly creamy…all without Velveeta (not that I am knocking Velveeta!). This makes quite a bit (a full 9″ x 12″ casserole dish), but cutting it in half is very easy.
Recipe: Creamy Baked Macaroni and Cheese
3/4 cup panko breadcrumbs
2 tsp melted butter
1/2 cup butter (1 stick)
1/2 cup flour
5 cups warm milk
1 tsp dry mustard
1 tsp salt
2 – 3 cracks of freshly ground pepper
3 cups freshly grated (no store-bought bagged and pre-grated cheese!) sharp cheddar cheese
2 cups freshly grated swiss gruyere cheese
2 cups freshly grated medium cheddar (keep one cup aside for the topping)
1 pound (16 ounces) elbow macaroni, cooked just to al dente
Directions
Heat the oven to 350 degrees. Mix the panko bread crumbs with the melted butter and spread out on a cookie sheet. Toss in the oven for about 10 minutes until they are a golden brown. Pull out of the oven and set aside.
On medium heat, melt the stick of butter in a large saucepan. Turn the heat down to low and whisk in the flour to start your roux for your bechamel (or white sauce). This is where many cooks take a wrong turn. If you fail to cook your flour, the sauce will be grainy and separate from your pasta.
Stir your roux for about 5 minutes until the flour has been “cooked” and you smell a faint nutty smell coming from the saucepan.
Gradually begin adding in your heated milk, ladle by ladle, and mixing in each portion of milk with a whisk. I know that 5 cups of milk seems like a lot. Please make sure each ladle of milk is integrated into the flour before you put the next ladle in. It will thicken gradually. Stir your sauce for 10 minutes or so until it starts to thicken and becomes glossy.
Remove from heat. Add in your salt, pepper, and dry mustard. Begin adding in your grated cheese. Make sure you keep 1 cup of cheddar aside for the topping. Taste, and add additional salt, if necessary.
Once the sauce is complete, toss the cheese sauce with your pasta in a large bowl. Butter a 9″ x 12″ casserole dish or two smaller dishes, and pour in the mixture.
Sprinkle the shredded cheddar you set aside on top followed by the bread crumbs. Cover with foil.
Bake for 20 minutes covered. Remove the foil and cook for 10 minutes more. Place under broiler for 5 minutes to crisp the top.
Lets stand for 15 minutes after you remove from the oven.
Enjoy!
I tried your recipe and is 5 cups of milk correct? I followed the recipe closely and my sauce stayed milky and didn't become a creamy/thick consistency because of all of the milk. Any tips?
Oh no! Did you add it in slowly, ladle by ladle? I think I need to be more specific on that! I'm so sorry it didn't thicken up for you!! I will review the the recipe again and add in "slowly ladle by ladle." It's important that each ladle is incorporated into the roux before you more onto the next ladle. I hope it didn't ruin your Thanksgiving dinner!