Baked Mac and Cheese with Crispy Breadcrumbs
6 servings15 min prep30 min cookMedium
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The Tale of Baked Mac and Cheese with Crispy Breadcrumbs
Story updated
Baked pasta with cheese sauce dates to medieval Europe, but mac and cheese's American popularity is often linked to Thomas Jefferson, who encountered pasta dishes in Europe, and to James Hemings, the enslaved chef who helped popularize it at Monticello. It became a beloved US comfort food by the 20th century.
Ingredients
Scale:· 6 servings
- 1 lb elbow macaroni
- 4 tablespoons unsalted butter, divided
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyere or Monterey Jack cheese
- 1/2 teaspoon salt, plus more for pasta water
- 1/4 teaspoon black pepper
- 1/4 teaspoon mustard powder
- 1 cup panko breadcrumbs
- 2 tablespoons chopped fresh parsley
Instructions
- 1Preheat the oven to 375 F and cook the macaroni in salted boiling water until just al dente, then drain and set aside.
- 2In a large saucepan, melt 3 tablespoons of the butter over medium heat, whisk in the flour, and cook for 1 minute to form a roux.
- 3Slowly whisk in the milk and cook for 5 to 6 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.
- 4Remove from the heat and stir in the cheddar and Gruyere a handful at a time until melted, then season with salt, pepper, and mustard powder.
- 5Fold the cooked macaroni into the cheese sauce, then pour into a greased 9x13 inch baking dish.
- 6Melt the remaining butter and toss with the panko breadcrumbs, then sprinkle evenly over the top of the macaroni.
- 7Bake for 20 minutes until the top is golden and crisp, then garnish with parsley before serving.
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