Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Shred your cheeses and set them aside.
- Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente. Drain immediately and set aside.
- In a large saucepan, melt 1/2 cup of butter over medium heat. Whisk in the flour and cook for one minute, stirring constantly.
- Gradually pour in the warm milk while whisking continuously until the sauce thickens, about 5-7 minutes.
- Remove the saucepan from the heat. Add the shredded cheddar and Gruyère cheeses, salt, pepper, and Dijon mustard. Stir until the cheese is completely melted and the sauce is smooth.
- Gently fold the cooked macaroni into the cheese sauce. Pour the mixture into the prepared baking dish.
- In a small bowl, mix the Panko breadcrumbs with 2 tbsp of melted butter. Sprinkle evenly over the mac and cheese.
- Bake for 20-25 minutes, or until the sauce is bubbly and the topping is golden brown. Let rest for a few minutes before serving.
Nutrition
Notes
Shred Your Own Cheese: This is the most important tip for a smooth, creamy sauce. Pre-shredded cheese has additives that prevent it from melting well.
Use Warm Milk: Adding warm milk to the roux helps prevent lumps from forming.
Don't Overcook Pasta: Remember the pasta will cook more in the oven, so cooking it al dente is key to the perfect texture.
Use Warm Milk: Adding warm milk to the roux helps prevent lumps from forming.
Don't Overcook Pasta: Remember the pasta will cook more in the oven, so cooking it al dente is key to the perfect texture.