Nothing beats this creamy and indulgent side dish.
Classic Mac
Serves: 10 to 12
Ingredients
- 1 pound elbow macaroni
- 3 teaspoons kosher salt, divided
- 1⁄4 cup unsalted butter
- 1⁄4 cup all-purpose flour
- 2 cups warm heavy whipping cream
- 1 cup warm whole milk
- 1 1⁄4 teaspoons dry mustard
- 1⁄4 teaspoon ground black pepper
- 3 cups shredded sharp Cheddar cheese, divided
- 1 cup shredded mozzarella cheese
- 1 cup panko (Japanese breadcrumbs)
Instructions
- Preheat oven to 400°. Spray a 3-quart baking dish with cooking spray.
- In a large stockpot, cook pasta according to package directions, adding 1 teaspoon salt. Drain, and place in a large bowl.
- In a large saucepan, melt butter over medium heat. Whisk in flour until smooth; cook, stirring constantly, for 2 minutes. Gradually whisk in warm cream, warm milk, dry mustard, pepper, and remaining 2 teaspoons salt; cook, stirring frequently, until thickened, about 5 minutes. Reduce heat to low; stir in 2 cups Cheddar and mozzarella until smooth. Pour cheese sauce over pasta, and stir until combined.
- Transfer pasta mixture to prepared pan. Top with bread crumbs and remaining 1 cup Cheddar.
- Bake until top is golden brown, 10 to 15 minutes. Let cool for 10 minutes before serving.
