Baked Mac and Cheese
, 1 h 10 min, Serves 6–8 as a side
Macaroni in a white, creamy gruyère-mozzarella sauce with a crunchy buttery panko topping; no cream needed.
| prepPreheat oven to 350°F / 180°C | ||||||||
| 250 g macaroni (elbow pasta) | Cook macaroni 1 min less than packet | Toss in butter, cool | Toss sauce with macaroni | Top with crumbs, bake 350°F / 175°C, 25 min | ||||
| 15 g unsalted butter (to toss pasta) | ||||||||
| 2/3 cup panko breadcrumbs (for topping) | Mix topping | |||||||
| 30 g unsalted butter, melted (for topping) | ||||||||
| 1/4 tsp salt (for topping) | ||||||||
| 60 g unsalted butter (for sauce) | Melt butter, cook flour 1 min | Whisk in 1 cup milk | Add remaining milk until smooth | Mix in salt & seasonings | Simmer 5–8 min until thick | Off heat, stir in cheeses | ||
| 40 g flour, plain / all purpose | ||||||||
| 250 ml milk, warmed (first addition) | ||||||||
| 500 ml milk, warmed (remaining) | ||||||||
| 3/4 tsp salt (for sauce) | ||||||||
| 1 tsp garlic powder (optional) | ||||||||
| 1/2 tsp onion powder (optional) | ||||||||
| 1/2 tsp mustard powder (optional) | ||||||||
| 200 g gruyere, freshly shredded (grate it yourself) | ||||||||
| 100 g mozzarella, freshly shredded (grate it yourself) | ||||||||
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