The BEST Macaroni and Cheese

Name: The BEST Macaroni and Cheese
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: European, American
Ingredients: 12 oz short cut tube pasta elbow macaroni, pipe rigate, or medium shells work well; 4 tbsp flour; 8 tbsp butter; 1/2 tbsp ground mustard; 3 cups half and half; 2 bay leaves; 1/2 tsp garlic powder; 1/2 tsp paprika; 1/4 tsp cayenne optional; 1/2 tsp nutmeg; 1/2 tsp black pepper; kosher salt to taste; 1 egg; 8 oz sharp cheddar about 3 cups shredded; reserve 2oz for topping; 6 oz Gruyere cheese about 2 cups shredded; 1 cup panko breadcrumns; 3 tbsp butter

7 steps

Prep:30minCook:30min

This is the Macaroni & Cheese recipe I make for the holidays EVERY YEAR – and it is always a hit! I love the crispy panko topping, combined with the sharp cheddar and melty gruyere cheeses filling every inch of the al dente pasta. Every time I make this dish, I always get asked for the recipe, and I’ve finally perfected it! The textural combination of the crispy panko and cheesy béchamel sauce is a flavor party in your mouth – when you make it, you’ll never go back to another macaroni & cheese recipe!

Updated at: Thu, 17 Aug 2023 05:09:02 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories880.5 kcal (44%)

Total Fat56.8 g (81%)

Carbs60.6 g (23%)

Sugars7.2 g (8%)

Protein31.7 g (63%)

Sodium683.1 mg (34%)

Fiber2.6 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

12 ozpasta elbow macaroni

short cut, tube, pipe rigate, or medium shells work well

4 Tbspflour

8 Tbspbutter

½ Tbspground mustard

3 cupshalf and half

2bay leaves

½ tspgarlic powder

½ tsppaprika

¼ tspcayenne

optional

½ tspnutmeg

½ tspblack pepper

kosher salt

to taste

1egg

8 ozsharp cheddar shredded

reserve 2oz for topping

6 ozGruyere cheese shredded

1 cuppanko breadcrumbs

3 Tbspbutter

Instructions

Step 1

Shred your sharp cheddar and gruyere, reserving 2oz of your sharp cheddar to use for the topping.

Step 2

Cook your shells in salted boiling water for 4 minutes less than package directions, then immediately drain.

Step 3

Over medium heat, melt 8 tbsp of butter, then add 4 tbsp of flour, whisk to combine, then add 1/2 tbsp of ground mustard and whisk until no lumps remain. Cook for about 5 minutes, stirring occasionally until slightly thickened.

Step 4

Add 3 cups of half and half followed by the bay leaves, nutmeg, garlic powder, paprika, cayenne, black pepper, and salt to taste. Stir to combine and bring to a low simmer until slightly thickened, about 5 minutes. Temper in one egg and mix for another minute to incorporate.

Step 5

Turn off the heat, then add your cheese and mix until smooth, then add your pasta and mix until combined.

Step 6

Add your pasta to a baking dish, then top with your reserved cheese. Melt butter and combine with your Panko breadcrumbs and top over the cheese.

Step 7

Bake at 375F for 20 minutes, then broil for 3-4 minutes to get the topping super crisp and golden brown. Enjoy!

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