Baked Mac and Cheese

• portions: 6 servings
• temps total: 1 hour 10 minutes

Ingrédients

250g / 8 oz macaroni (elbow pasta)

1 tbsp (15g) unsalted butter ((or 2 tsp oil))

2/3 cup panko breadcrumbs ((Note 1))

2 tbsp (30g) unsalted butter (, melted)

1/4 tsp salt

4 tbsp (60g) unsalted butter

1/3 cup flour (, plain / all purpose)

3 cups milk (, warmed (low or full fat))

2 cups freshly shredded cheese, gruyere best ((followed by cheddar and Colby) (Note 2))

1 cup freshly shredded mozzarella cheese (, or more other cheese of choice (Note 2))

3/4 tsp salt

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp mustard powder

Instructions

Pasta:

Cook pasta: Bring a large pot of water to the boil. Add macaroni and cook per packet directions MINUS 1 minute.

Toss in butter: Drain, return pasta to pot, add butter and toss until melted. Set aside to cool while making the Sauce (Optional - Note 3).

Topping:

Mix together Topping. Set aside.

Sauce (video is helpful):

Preheat oven to 180°C/350°F (all oven types).

Make roux: In a large saucepan or in an ovenproof skillet (I use my 26cm/9" Lodge cast iron skillet), melt butter over medium heat. Add flour and cook, stirring constantly, for 1 minute.

Add milk: Add about 1 cup of the milk and mix to dissolve the paste into the milk. Then add remaining milk and mix until lump free (use whisk if required).

Add Seasonings: Mix in salt and Seasonings if using.

Thicken sauce: Cook, stirring/whisking regularly, for 5 - 8 minutes until thickened to a cream consistency. When the Sauce coats the back of a wooden spoon, you should be able to draw a path with your finger.

Add cheese: Remove from stove, add cheese and stir - cheese doesn't need to melt.

Check salt: Adjust salt to taste (if you use recommended cheeses, you won't need more).

Assembling:

Assemble: Pour Sauce into pot with Macaroni. Stir quickly, then pour back into the skillet (I did this) or a baking dish (Note 4). Sprinkle with breadcrumb topping.

Bake for 25 minutes or until top is light golden. Don't bake too long otherwise you'll bake away the Sauce!

Serve: Serve immediately! I sprinkled mine with a bit of fresh parsley. See notes for best make-ahead method.

Nutrition

• Calories: 551 kcal
• Lipides Totaux: 29 g
• Lipides Saturés: 17 g
• Cholestérol: 89 mg
• Sodium: 847 mg
• Glucides Totaux: 48 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 8 g
• Protéines: 23 g