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
  1. Preheat oven to 400°. Spray a 3-quart baking dish with cooking spray.
  2. In a large stockpot, cook pasta according to package directions, adding 1 teaspoon salt. Drain, and place in a large bowl.
  3. 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.
  4. Transfer pasta mixture to prepared pan. Top with bread crumbs and remaining 1 cup Cheddar.
  5. Bake until top is golden brown, 10 to 15 minutes. Let cool for 10 minutes before serving.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/classic-mac/