Baked Macaroni and Cheese
This classic baked macaroni and cheese recipe creates a comforting dish with a creamy, rich sauce and a golden, crispy panko topping. It begins with perfectly cooked elbow macaroni, enveloped in a savory, cheese-laden béchamel base, subtly flavored with onion and paprika. Finished with a final layer of cheese and buttery breadcrumbs, it's baked until bubbly and golden, offering a delightful texture contrast.
Equipment
- 1 Large Pot For cooking pasta
- 1 Medium Saucepan For preparing cheese sauce
- 1 Whisk For making roux and tempering egg
- 1 2-Quart Casserole Dish For baking the macaroni and cheese
- 1 Saute Pan For toasting breadcrumbs
Ingredients
Main
- 1/2 pound elbow macaroni
- 3 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon powdered mustard
- 3 cups milk
- 1/2 cup yellow onion finely diced
- 1 bay leaf
- 1/2 teaspoon paprika
- 1 large egg
- 12 ounces sharp cheddar shredded
- 1 teaspoon kosher salt
- Fresh black pepper
- 3 tablespoons butter
- 1 cup panko bread crumbs
Instructions
- Preheat oven to 350 degrees F.
- In a large pot of boiling, salted water cook the pasta to al dente.
- While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
- Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
- Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
- Remember to save leftovers for fried Macaroni and Cheese.
Notes
For a truly superior baked macaroni and cheese, freshly grate your sharp cheddar; pre-shredded cheese often contains anti-caking agents that hinder melt and texture. When making the roux, ensure it cooks for at least 3-5 minutes to eliminate any raw flour taste, building a nutty base. Tempering the egg slowly is crucial to prevent scrambling, adding richness and emulsification to the sauce. Cook the macaroni just to al dente as it will finish cooking in the oven. Don't skip the onion and bay leaf; they infuse a subtle aromatic depth to the cheese sauce. A generous layer of butter-tossed panko breadcrumbs provides a delightful crispy contrast to the creamy interior.