Baked Mac and Cheese (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 oz macaroni noodles, dry, uncooked
02 -
2 bay leaves
03 -
1/4 cup unsalted butter
04 -
1/4 cup all-purpose flour
05 -
3 cups whole milk, 3.25%
06 -
2 tsp dijon mustard
07 -
1/2 tsp onion powder
08 -
2 1/2 cups sharp cheddar cheese, shredded
09 -
1 cup gruyere cheese, shredded
10 -
1/4 tsp salt, or to taste
11 -
1/2 tsp pepper, or to taste
→ Panko Topping
12 -
1 cup panko breadcrumbs
13 -
1/4 cup parmesan cheese, shredded
14 -
2 tbsp unsalted butter, melted
# Instructions:
01 -
Preheat oven to 400°F. Fill a pot with water, add the bay leaves, and bring to a boil. Salt the water generously and add macaroni noodles. Cook al dente according to package instructions. Drain and discard the bay leaves.
02 -
Melt the butter in a large saucepan over medium-high heat. Whisk in the flour until smooth and cook for 1 minute. Gradually add the milk in 1 cup batches, whisking until smooth before adding more.
03 -
Stir in the dijon mustard, onion powder, 2 1/2 cups of cheddar, and gruyere. Whisk until the cheeses melt and the sauce is smooth. Adjust salt and pepper to taste.
04 -
Stir the cooked macaroni into the cheese sauce until coated. Transfer the mixture into a 9x9-inch baking dish, spreading it evenly.
05 -
Sprinkle the remaining 1/2 cup of cheddar cheese over the macaroni. Mix panko breadcrumbs with parmesan cheese and sprinkle evenly on top. Drizzle melted butter over the panko. Bake for 20-24 minutes until the topping is golden brown.
# Notes:
01 -
This dish works well with small pasta types such as farfalle, shells, penne, or rotini.
02 -
For an extra saucy dish, skip baking and serve immediately after mixing macaroni with the sauce.