Servings
Font
Back
Easy Mac and cheese
5 from 18 votes

Easy Mac and cheese

Easy Mac and Cheese combines elbow macaroni with a creamy, thick cheese sauce made from a blend of sharp cheddar and Italian five cheese. The sauce is enriched with butter, milk, and seasoned with mustard powder and a touch of nutmeg, then baked with a crispy panko breadcrumb topping for a contrasting texture. This recipe makes a comforting, indulgent dish ideal as a side or main course where creamy and cheesy flavors are desired.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 12
Calories: 458 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.