Foolproof Baked Macaroni and Cheese

Ingredients

• 1 pound elbow macaroni
• 5 tablespoons unsalted butter, divided
• 1/3 cup all-purpose flour
• 3 1/2 cups whole milk
• 1 teaspoon dry mustard powder
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 cups sharp cheddar cheese, shredded
• 1 cup Gruyère cheese, shredded
• 1 cup panko breadcrumbs
• 2 tablespoons Parmesan cheese, grated

Method

1. 1

   Bring a large pot of salted water to a boil and cook the elbow macaroni until just shy of al dente, about 7 minutes. Drain and set aside.

   7:00 · Boil pasta
2. 2

   Preheat the oven to 375°F. Butter a 9x13-inch baking dish.

3. 3

   In a 6-quart saucepan, melt 4 tablespoons of the butter over medium heat. Whisk in the flour and cook, whisking constantly, until golden and fragrant, about 1 minute.

   1:00 · Cook roux
4. 4

   Gradually whisk in the milk, working out any lumps. Cook, whisking frequently, until the sauce thickens and just begins to bubble, about 8 minutes.

   8:00 · Thicken sauce
5. 5

   Whisk in the mustard powder, cayenne, salt, and black pepper. Remove from heat and stir in the cheddar and Gruyère a handful at a time until melted and smooth.

6. 6

   Add the drained macaroni to the cheese sauce and stir until evenly coated. Pour into the prepared baking dish.

7. 7

   Melt the remaining 1 tablespoon of butter and toss with the panko and Parmesan. Sprinkle evenly over the macaroni.

8. 8

   Bake until the topping is golden and the sauce is bubbling at the edges, 25 to 30 minutes.

   25:00 · Bake macaroni and cheese
9. 9

   Let stand 10 minutes before serving to allow the sauce to set slightly.

   10:00 · Rest before serving