Macaroni and Cheese Bake

Ingredients

For the Pasta

• 1 pound elbow macaroni
• 1 tablespoon salt, for the pasta water

For the Cheese Sauce

• 5 tablespoons unsalted butter
• 5 tablespoons all-purpose flour
• 4 cups whole milk, warmed
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cups shredded sharp cheddar
• 1 cup shredded mozzarella

For the Topping

• 3/4 cup panko breadcrumbs
• 2 tablespoons melted butter
• 2 tablespoons grated parmesan

Instructions

Step 2: Make the roux

Melt butter in a saucepan, whisk in flour, and cook for 1 minute.

Step 3: Make the sauce

Gradually whisk in warm milk. Simmer until thick enough to coat a spoon, then add mustard, garlic powder, salt, and pepper.

Step 5: Bake

Transfer to a greased 9-by-13-inch dish. Mix panko, melted butter, and parmesan; scatter on top. Bake 20 to 25 minutes until bubbling and golden.

For a Creamy Center and Crisp Top

Boil the macaroni two minutes short of the package time because it continues cooking in the sauce during the bake. Fully cooked pasta going into the oven can become too soft.

Take the pan off the heat before stirring in the cheddar and mozzarella. Melting the cheese over strong heat can make the sauce grainy; the residual heat from the thickened milk base is enough.

How to Store Leftovers

After serving, cool Macaroni and Cheese Bake and refrigerate for up to 3 days. Keep the container sealed so the pasta or casserole does not dry at the surface.

How to Reheat

Warm Macaroni and Cheese Bake in a covered skillet over moderate heat. If the sauce has tightened in the refrigerator, loosen it with a small splash of water, broth, or milk before serving.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.