Chef John's Macaroni and Cheese239 Reviews
- Prep: 10 min
- Cook: 45 min
- Ready In: 55 min
“This easy-to-make old-school macaroni and cheese has a perfectly crispy crust.” - by Chef John
Original recipe yields 6 servings
- Preheat oven to 400 degrees F (200 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. Drain well.
- Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. Add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. Pour in remaining milk and whisk again. Bring the sauce just to a simmer.
- Stir in nutmeg, Worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. Turn heat off, then add 2 1/4 cups of Cheddar cheese; stir until melted and combined. Add Dijon mustard.
- Transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. Mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. Sprinkle remaining 3/4 cup of Cheddar cheese on top.
- Bake in the preheated oven until bread crumbs and Cheddar cheese topping are golden brown, about 20 minutes.
Amount Per Serving (6 total)
- 695 cal
- 32.3 g
- 72.8 g
Based on a 2,000 calorie diet
Reviews (239)Rate This Recipe
"I made this for the boys before I went to work last night. I did not try this myself but based on the message I got at my break--they absolutely loved it. To be honest, there were no leftovers for me!..." See more They thought the crust was the best part. Note to self: double the crust ingredients next time."
"Oh boy! I finally found the best macaroni and cheese I have ever had. I followed the recipe exactly, except I used only 12 oz. of macaroni, to make it more cheesy. It was a perfect ratio. I used 2..." See more% milk, and it worked great - creamy and satisfying. I don't know which I liked better, the crust or the filling, they were both delicious. You have to try this recipe! Thanks, Chef John!"
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