Ahh, Mac and Cheese…the side dish for ALL seasons. Seriously, what other side dish can stand up to it? In the Winter it’s creamy warm goodness rivals the best of comfort foods. In the Summer, no barbeque is complete without it! Kids love it, adults love it…what’s not to love? Make it homemade and you will blow minds!
My go to mac and cheese has been from the Fannie Farmer Cookbook, but after multiple revisions of my own, this version is the best mac and cheese I’ve had. It’s creamy and gooey with a crispy buttery panko topping. Get creative if you want and change up the cheese…for maximum flavor avoid the really mild ones. Enjoy!
In a small bowl combine flour, salt, pepper and mustard powder.
Gradually pour the milk/melted butter mixture into the pan. Bring to a boil for two minutes, stirring constantly
Add shredded cheese in small handfuls, incorporating it before adding more.
Add macaroni to the pan and toss to coat.
Transfer to a buttered baking dish.
Sprinkle evenly with buttered panko crumbs.
Bake 20 minutes until golden brown and bubbly.
- 8 ounces elbow macaroni (or whatever shape you like!)
- 4 tablespoons butter
- 4 tablespoons flour
- 1¾ cups milk
- ⅓ cup butter, melted
- 1 teaspoon salt
- black pepper to taste
- 1 teaspoon mustard powder OR 1 tablespoon Dijon mustard (If you have it, I prefer the powder.)
- 2 cups shredded cheddar cheese (make it sharp and make it good quality for the tastiest results)
- ½ to ¾ cup panko bread crumbs
- 2 tablespoons melted butter
- 1-2 tablespoons grated parmesan (I love Trader Joe's grated Romano Parmesan blend)
- Preheat oven to 375 degrees F
- Cook macaroni according to package directions for al dente. Drain and set aside.
- Melt ⅓ cup butter in a measuring cup in the microwave. Add 1¾ cups milk and microwave to warm the milk slightly.
- In a small bowl combine flour, salt, pepper and mustard powder.
- Over medium low heat melt 4 tablespoons butter in a medium sauce pan. Add the flour mixture and stir using a whisk until combined. Cook for two minutes stirring constantly.
- Gradually pour the milk/melted butter mixture into the pan, stirring constantly. Bring to a boil for two minutes. (continue stirring)
- Reduce heat and cook for 5 more minutes, stirring. Add shredded cheese in small handfuls, incorporating it before adding more. Once it is all blended in, simmer for an additional couple of minutes. Remove from heat.
- Add macaroni to the pan. (if macaroni is clumped, in the strainer, drizzle a little water over it and loosen by hand. Make sure to shake any excess water off before adding to the pan) Toss to coat and transfer to a buttered baking dish.
- To make the bread crumb topping, microwave the 2 tablespoons of butter, add in the panko and grated parmesan stirring to combine. Using a spoon, sprinkle evenly over the macaroni.
- Bake 20 minutes until topping is golden brown.
