Baked Mac and Cheese
This creamy, cheesy, gooey baked macaroni and cheese is the epitome of comfort food. Topped with a buttery, bread crumb topping, this one will be loved by children and adults.
Cook Time: 45 minutes
Serving Size: 12-16 servings
1 pound elbow macaroni noodles
7 Tablespoons unsalted butter, divided
2 Tablespoons all purpose flour
2 cups milk
1 1/2 pounds grated sharp cheddar cheese
1 teaspoon hot sauce
1/2 teaspoon mustard powder
1/4 teaspoon garlic powder
1/2 pound grated Gruyere cheese
1 cup panko bread crumbs
Preheat oven to 400 degrees. In medium pot of salted boiling water, cook macaroni noodles until just shy of al dente. Drain, and then toss with 2 Tablespoons of the butter. Set aside. In a saucepan, melt 2 Tablespoons of butter over medium high heat. Add in the flour and whisk to form a paste. Contine to cook, stirring, until raw flour scent is gone. Approximately one minute. Next, whisk in the milk in a thin, steady stream, whisking constantly. Heat, stirring, until sauce comes to a simmer and begins to thicken slightly. Then, whisk the Cheddar cheese in batches until a smooth sauce forms. Stir in the hot sauce, mustard powder, and garlic powder. Season with salt and pepper. Mix the macaroni noodles into the cheese sauce and stir to coat noodles. Allow to cool slightly, then stir in the Gruyere cheese and mix well. Scrape into your 9 x 13 inch USA Pan. Melt the remaining 3 Tablespoons of butter and mix with the 1 cup of panko bread crumbs. Scatter the bread crumbs over the top and place in your preheated oven. Bake until brown and bubbling, about 45 min. Remove from oven and cool slightly prior to serving. ENJOY!