Homemade Mac and Cheese
Mac and cheese is creamy, rich, and cheesy, with a crispy panko topping. It is perfect as a Thanksgiving appetizer. Its versatility, nostalgic comfort, and gourmet potential make it a universally loved dish that complements festive menus.
Equipment
- Large Pot (for boiling pasta)
- Large saucepan or skillet (for making the cheese sauce)
- Whisk (for blending the sauce)
- Wooden spoon or spatula (for mixing)
- 9x13-inch casserole dish (for baking)
- Small Bowl (for preparing the topping)
- Oven (for baking)
- Measuring Cups and Spoons (for precise ingredient measurements)
Ingredients
- 2 tbsp Unsalted butter
- 2 tbsp All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 tsp Dijon mustard
- ½ tsp Garlic powder
- ½ tsp Smoked paprika
- Salt & pepper to taste
- 2 cups Sharp cheddar, shredded
- 1 cup Gruyère, shredded
- ½ cup Panko breadcrumbs
- 2 tbsp Melted butter
- ¼ tsp Smoked paprika
Instructions
- Cook the Pasta:- Boil salted water in a large pot.- Cook elbow macaroni until al dente (6–7 minutes). Drain and set aside.
- Make the Cheese Sauce:- Melt butter in a saucepan, add flour, and whisk for 2 minutes.- Gradually add milk and cream, whisking until thickened (about 5 minutes).- Season with Dijon mustard, garlic powder, smoked paprika, salt, and pepper.- Reduce heat and stir in cheddar, Gruyère, and Parmesan until melted.
- Combine Pasta and Sauce:- Toss cooked pasta with the cheese sauce.- Transfer to a greased 9×13-inch casserole dish.
- Add the Topping:- Mix panko breadcrumbs with melted butter and smoked paprika.- Sprinkle over the mac and cheese.
- Bake:- Preheat oven to 375°F (190°C).Bake for 20–25 minutes, until golden and bubbling.- Cool for 5 minutes before serving.
