Baked Mac and Cheese
- Yield 4
- Prep 20 minutes
- Cook 25 minutes
- Total 45 minutes
Baked Mac and Cheese is a sides recipe on Avoteb. The yield on the card is 4. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 8 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 1 teaspoon garlic powder
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon Dijon mustard
- 2 cups (8 ounces) freshly grated sharp cheddar cheese
- 1 cup (4 ounces) freshly grated Gruyère cheese (or more cheddar)
- 1/2 cup freshly grated Parmesan cheese
- 1-2 tablespoons finely chopped fresh parsley
- 1/2 cup panko breadcrumbs
- 1 tablespoon unsalted butter
- 1 large clove garlic, minced
- 1/4 teaspoon fine sea salt
Method
Leave the pasta. Raise a large pot of well-salted water to a boil. Leave the macaroni until just al dente according to package instructions. Tip off and keep nearby.
Make the roux. Warm a 10-inch oven-safe skillet (the cook used cast iron) over a medium burner. Tip in the butter and melt completely. Beat in the flour and cook for 1–2 minutes, whisking constantly, until smooth and lightly golden.
Build the sauce. Slowly whisk in the warmed milk until smooth. Tip in the garlic powder, salt, pepper, smoked paprika, and Dijon mustard. Continue cooking, whisking often, for 4–5 minutes, until the sauce thickens enough to coat the back of a spoon.
Tip in the cheese. Lift the skillet from the heat. Stir in the cheddar, Gruyère, and Parmesan until fully melted and smooth. Check the seasoning and adjust seasoning as needed.
Stir in the pasta. Tip in the cooked macaroni directly to the skillet and stir until evenly coated in the cheese sauce.
Make the garlicky panko topping. In a small skillet over a medium burner, melt the butter. Tip in the panko, minced garlic, and salt. Leave stirring frequently, for 2–3 minutes, until the edges turn golden and fragrant. Lift from heat immediately to prevent burning.
Top the mac and cheese. Scatter the toasted panko evenly over the macaroni.
Roast Roast at 375°F (190°C) for 20–25 minutes, until bubbly around the edges. If the panko topping starts to get too dark, just gently lay a sheet of foil over the top of the pan.
Finish and serve. Scatter with fresh parsley. Plate warm and enjoy!
