Baked Mac and Cheese
A rich, creamy sauce and crunchy, toasted panko topping make this dish a favorite.
Servings 8
Ingredients
- 1 lb. pasta
- 16 oz. block sharp cheddar (grated and divided in half)
- 8 oz. block Monterey Jack cheese (grated and divided in half)
- ½ cup butter
- ½ cup flour
- 2½ cups milk
- 1 Tbsp. yellow mustard
- 1 egg (beaten and tempered)
- tabasco sauce to taste
- white pepper and salt to taste
Topping (optional)
- 1 cup panko breadcrumbs
- ½ cup parmesan cheese (grated)
- 1 Tbsp. olive oil
- ½ tsp. paprika
Instructions
- Preheat your oven to 350°.
- Prepare an ovensafe dish by buttering the sides and bottom.
- In a large stockpot, set water to boil. Once boiling, add a heavy pinch of salt to the water, add pasta, stir, and cook until al dente. Drain and set aside.
- In a large pot, melt butter over medium heat. Add flour, combine, and cook until a slight toasty scent develops. Slowly whisk in the milk and stir until smooth.
- Beat one egg and temper it with a dollop of the hot white sauce. Add the tempered egg to the white sauce and stir to combine.
- Add mustard and tabasco, stir. Lower the heat and fold in half of each of the cheeses and stir until well combined. Season to taste with salt and pepper.
- Add the prepared cheese sauce to the cooked and drained pasta and combine well.
- Pour the mac and cheese into the prepared dish and top with the rest of the cheese.
- If adding the breadcrumb topping, prepare by adding parmesan cheese and paprika to the panko and stir. Add olive oil and stir to coat the breadcrumbs evenly. Sprinkle over the top of the cheese.
- Cover and bake for 30 minutes or until bubbling. Then remove the cover and broil until breadcrumbs are toasted to your liking. Serve.