Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 2 cups whole milk
- 4 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup panko bread crumbs
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/2 tsp dry mustard (optional)
Instructions
- Boil the pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente (about 1–2 minutes less than package directions). Drain and set aside.
- Make the roux: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute until bubbly and lightly golden.
- Add the milk: Slowly pour in the milk while whisking. Bring to a gentle simmer and cook until the sauce thickens and coats the back of a spoon (about 4–6 minutes).
- Melt the cheese: Remove the sauce from heat. Stir in the shredded cheddar until smooth. Season with salt, pepper, and dry mustard if using. Taste and adjust.
- Combine pasta and sauce: Stir the drained pasta into the cheese sauce until all the pasta is coated.
- Transfer and top: Spoon the mixture into a buttered 8×8-inch baking dish. Sprinkle the panko evenly over the top and dot with a little extra butter if you like a richer crust.
- Bake: Preheat the oven to 375°F (190°C). Bake until the top is golden and the sauce bubbles around the edges, about 15–20 minutes.
- Rest and serve: Let the dish rest for 5 minutes before serving so the sauce sets a touch. Enjoy warm.
Notes
Use freshly shredded cheese for optimal creaminess. Avoid overcooking pasta as it should be slightly firm. Toast panko in butter for added crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian