Mac and Cheese

Ultra-creamy, baked macaroni and cheese made with a trio of cheeses and topped with a golden, buttery breadcrumb crust. This Southern comfort classic is pure cheesy indulgence in every single bite.

Ingredients

• 1 lb elbow macaroni
• 4 tbsp unsalted butter
• ¼ cup all-purpose flour
• 3 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Gruyere cheese
• ½ cup shredded Monterey Jack cheese
• 1 tsp Dijon mustard
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• ¾ cup panko breadcrumbs
• 2 tbsp melted butter

Method

1. Preheat oven to 375 degrees F. Cook the macaroni in salted boiling water until just al dente (1 minute less than package directions). Drain and set aside.
2. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and cook, stirring constantly, until thickened, about 5 minutes.
3. Remove from heat. Stir in all three cheeses, mustard, paprika, salt, and pepper until completely melted and smooth. Fold in the drained macaroni.
4. Pour into a greased 9x13 inch baking dish. Toss the panko with melted butter and sprinkle evenly over the top.
5. Bake for 25 minutes until the sauce is bubbling around the edges and the breadcrumb topping is golden and crispy.
6. Let rest for 5 minutes before serving. The sauce will thicken slightly as it cools.

Chef's note: For an extra-creamy version, add 4 oz cream cheese to the sauce. Undercook the pasta slightly since it will continue cooking in the oven. This reheats well with a splash of milk.

Nutrition per serving

More Southern US recipes

• BBQ Pulled Pork
• Shrimp and Grits
• Cornbread