Chef John's Macaroni and Cheese
Description
This panko mac and cheese is Chef John's easy-to-make, old-fashioned casserole with a crisp, buttery breadcrumb topping and a gooey, cheesy center.
Ingredients
•
1 (16 ounce) package elbow macaroni
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1/4 cup butter
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1/4 cup all-purpose flour
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1/4 teaspoon dried thyme
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1/4 teaspoon cayenne pepper
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1/8 teaspoon white pepper
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3 cups milk
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1 teaspoon salt
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1/4 teaspoon Worcestershire sauce
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1 pinch ground nutmeg
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3 cups shredded sharp Cheddar cheese, divided
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1 teaspoon Dijon mustard
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1/2 cup panko bread crumbs
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1 tablespoon butter, melted
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
3
Melt 1/4 cup butter in a large saucepan over medium heat. When butter starts to foam and bubble, stir in flour; cook on medium heat until flour begins to turn pale yellow, 3 to 4 minutes.
4
Add thyme, cayenne, and white pepper; cook and stir another minute, then whisk in 1 cup milk until smooth. Pour in remaining milk and whisk again. Bring sauce just to a simmer.
5
Stir in salt, Worcestershire sauce, and nutmeg. Simmer, whisking often, on medium-low heat until thickened, about 8 minutes.
6
Turn heat off, then add 2 1/4 cups Cheddar cheese; stir until melted and combined. Mix in Dijon mustard.
7
Transfer macaroni into a 8x8-inch casserole dish, then pour in cheese sauce; stir to thoroughly combine pasta with sauce.
8
Mix together panko bread crumbs and 1 tablespoon melted butter in a small bowl.
9
Sprinkle mixture over macaroni and cheese. Sprinkle remaining 3/4 cup Cheddar cheese on top.
10
Bake in the preheated oven until top is golden brown, about 20 minutes.