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Chef John's Macaroni and Cheese
Chef John's Macaroni and Cheese
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Chef John's classic panko mac and cheese: crunchy, buttery breadcrumbs over gooey, cheesy pasta.
Ingredients:
  • 1 (16 ounce) package elbow macaroni
  • 0.25 cup butter
  • 0.25 cup all-purpose flour
  • 0.25 teaspoon dried thyme
  • 0.25 teaspoon cayenne pepper
  • 0.125 teaspoon white pepper
  • 3 cups milk
  • 0.25 teaspoon Worcestershire sauce
  • 1 pinch ground nutmeg
  • 3 cups shredded sharp Cheddar cheese, divided
  • 1 teaspoon Dijon mustard
  • 0.5 cup panko bread crumbs
  • 1 tablespoon butter, melted
Instructions:
  • Preheat your oven to 400°F (200°C) for the perfect temperature before cooking.
  • Bring a pot of salted water to a boil. Cook elbow macaroni for 8 minutes until al dente. Drain and set aside.
  • In a large saucepan over medium heat, melt 1/4 cup butter until it foams and bubbles. Stir in flour and cook until it turns pale yellow, about 3 to 4 minutes.
  • Stir in thyme, cayenne, and white pepper, cook and stir for another minute. Whisk in 1 cup of milk until smooth. Pour in the remaining milk and whisk until sauce simmers.
  • Combine salt, Worcestershire sauce, and nutmeg into the mixture. Cook on medium-low heat, stirring constantly, until the mixture thickens, approximately 8 minutes.
  • After turning off the heat, sprinkle in 2 1/4 cups of sharp Cheddar cheese and stir until creamy. Incorporate the Dijon mustard into the cheesy mixture.
  • Place the macaroni in a casserole dish and gently mix in the cheese sauce until evenly coated.
  • Combine panko bread crumbs with a luxurious tablespoon of melted butter in a small bowl.
  • Generously coat the macaroni and cheese with the mixture, then generously top with the remaining 3/4 cup of Cheddar cheese.
  • Bake until the top turns a beautiful golden brown in the preheated oven for approximately 20 minutes.

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