Ingredients
Topping
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1 tablespoon butter, melted
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1 cup panko bread crumbs
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1/2 cup grated cheddar cheese
Mac and Cheese
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3 tablespoons unsalted butter
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3 tablespoons all-purpose flour
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3 cups whole milk
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4 cups grated cheddar cheese (freshly shredded recommended)
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1 pound elbow macaroni (or campanelle, cavatappi, or shells)
Instructions
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Prepare the topping
In a small bowl, combine melted butter, panko bread crumbs, and cheddar cheese. Set aside. -
Preheat oven
Preheat oven to 400°F. -
Cook the pasta
Bring a large pot of salted water to a boil and cook pasta 3 minutes less than package directions (until al dente).
Reserve ½ cup pasta water, then drain. -
Make the roux
In a large pot, melt butter over low-medium heat. Add flour and whisk continuously for 2–3 minutes to form a smooth roux. -
Create the cheese sauce
Slowly whisk in the milk and bring to a gentle boil. Reduce heat and simmer for 3–4 minutes, whisking occasionally, until slightly thickened. -
Add cheese and pasta water
Stir in reserved pasta water and shredded cheddar cheese. Whisk until melted and smooth. -
Combine pasta and sauce
Add cooked pasta and stir until evenly coated. -
Assemble
Transfer mixture to a greased 9×13-inch baking dish and spread evenly. -
Add topping and bake
Sprinkle the breadcrumb topping over the pasta. Bake for 30–40 minutes, or until golden brown and bubbling. -
Serve
Let rest for a few minutes before serving for the best texture.
Notes
Salt the Pasta Water Well
Use about 2 tablespoons kosher salt per 4 quarts of water to properly season the pasta from the inside out.
Shred Your Own Cheese
Freshly grated cheddar melts more smoothly and creates a creamier sauce compared to pre-shredded cheese.
Make Ahead Option
Assemble the macaroni and cheese up to the baking step, cool to room temperature, cover, and refrigerate for up to 1 day. Bake when ready to serve.
Texture Tip
Undercooking the pasta slightly ensures it finishes cooking perfectly in the oven without becoming mushy.
