Easy Mac and cheese
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
12
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Calories
458 kcal
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Course
Main Course
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Cuisine
American
Easy Mac and cheese
Description
Easy Mac and Cheese features tender elbow macaroni coated in a rich cheese sauce created from sharp cheddar and Italian five cheese melted into a thickened base made of butter, flour, milk, and seasonings like mustard powder, black pepper, and optional nutmeg. The mixture is combined on the stove to ensure the cheese melts smoothly, then transferred to a buttered baking dish.
The casserole is topped with panko breadcrumbs mixed with butter and optionally Italian seasoning or thyme, adding a golden, crispy texture after broiling briefly in the oven. This contrast of creamy interior and crunchy topping highlights the dish's appeal.
This comfort food can be prepared ahead and baked before serving, making it suitable for gatherings or family dinners. It pairs well with simple salads or steamed vegetables for balance.
The recipe’s notes suggest storing leftovers in an airtight container for up to 3 days and reheating covered in a moderate oven or microwave. It also freezes well unbaked for up to 3 months, enabling make-ahead convenience.
Ingredients
- 1½ cup panko breadcrumbs or plain combined with 1 teaspoon Italian seasoning or dried thyme, seasoned
- 2 tablespoons butter cut into 4 pieces and chilled, plus 5 tablespoons unsalted butter, unsalted
- 1 pound elbow macaroni
- kosher salt
- 6 tablespoons all-purpose flour
- 1 ½ teaspoons mustard powder dry
- ¼ teaspoon ground black pepper or cayenne pepper
- ¼ teaspoon nutmeg optional, freshly grated
- 5 cups milk whole
- 8 ounces Kraft Italian Five Cheese with a touch of cream cheese or Monterey Jack cheese; shredded (2 cups
- 8 ounces sharp cheddar cheese shredded (2 cups
Instructions
- Adjust your oven rack to the lower-middle position and preheat your broiler. Butter a 13 by 9-inch broiler-safe baking dish and set it aside.
- In a large pot bring 4 quarts of water to a boil. Add the macaroni along with 1 tablespoon of salt and cook, stirring often, until the macaroni is tender. Drain the macaroni in a colander and set it aside.
- Using the same pot, melt 5 tablespoons of butter over medium-high heat. Whisk in the flour, mustard, black pepper, nutmeg, and 2 teaspoons of salt, and cook for 1 minute to remove the raw flour taste.
- Slowly whisk in the milk until the mixture is smooth. Bring the sauce to a boil, then reduce the heat to medium and cook, whisking occasionally, until the sauce thickens to the consistency of heavy cream, about 5 minutes.
- Remove the pot from the heat and stir in the cheeses until they are fully melted. Add the drained macaroni to the cheese sauce and cook over medium-low heat, stirring constantly, until the mixture is steaming and heated through, about 6 minutes. Pour the macaroni and cheese mixture into the prepared 13 × 9-inch broiler-safe baking dish.
- In a small bowl, combine the breadcrumbs with 2 tablespoons of melted butter and sprinkle the mixture evenly over the top. Place the dish under the broiler and cook until the breadcrumb topping turns a deep golden brown, about 3 to 5 minutes, rotating the dish if necessary for even browning. Remove the dish from the oven and let it rest for 5 minutes before serving.
Notes
- Store cooked mac and cheese in an airtight container for up to 3 days and reheat covered in a 300°F oven or microwave.
- This dish can be prepared a day in advance and baked when ready to serve.
- Freeze unbaked mac and cheese up to 3 months; thaw in the refrigerator before baking.
User Reviews
Overall Rating
5
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