Baked Macaroni and Cheese
A bubbling baked macaroni and cheese casserole is enhanced with a golden, crispy panko topping.
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Instructions
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Preheat oven to 400°F and butter a shallow 4-quart baking dish.
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Start boiling a large pot of salted water for pasta.
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Melt 3 tablespoons butter; combine with panko and Parmesan for the topping, then set aside.
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In a large saucepan over medium heat, melt 4 tablespoons butter. Whisk in flour and red pepper flakes, cooking for 4 minutes until light golden.
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Gradually whisk in milk. Bring to a simmer, then reduce heat and simmer for 5 minutes until the sauce thickens.
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Stir cream, cheeses, mustard, salt, and pepper into the sauce until smooth. Taste and adjust seasoning.
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Cook pasta in boiling water until barely al dente. Reserve 1 cup of pasta water, then drain the pasta.
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Whisk reserved pasta water into the cheese sauce, then add the drained pasta and stir to combine.
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Transfer the pasta mixture to the prepared baking dish and evenly sprinkle with the panko topping.
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Bake on a sheet pan for 30-40 minutes, or until golden and bubbling. Let rest a few minutes before serving.