Baked Macaroni & Cheese Recipe

Preheat oven to 375°F (190°C). Butter a 1.5- to 2-quart baking dish or spray with nonstick spray.

Bring a large pot of water to a rolling boil. Add 1 tsp salt. Add 1.5 cups elbow macaroni and cook until just shy of al dente (about 7-8 minutes — it will finish cooking in the oven). Drain and set aside.

Make the roux

In a medium saucepan set over medium heat, melt 3 tbs unsalted butter. Once melted and foamy, sprinkle in 3 tbs all-purpose flour and whisk continuously for about 1-2 minutes until the mixture is smooth and lightly bubbling but not browned. This cooks out the raw flour flavor.

Add milk and seasonings

Slowly whisk in 2 cups whole milk in a steady stream to avoid lumps. Continue whisking and bring to a gentle simmer over medium-low heat until the sauce thickens and coats the back of a spoon, about 4-6 minutes.

Season the béchamel

Whisk in 1/2 tsp dry mustard powder, 1/2 tsp Worcestershire sauce, 3/4 tsp salt, 1/4 tsp black pepper, and 1 tsp hot sauce (optional). Taste and adjust seasoning. Keep the sauce over very low heat.

Melt in the cheeses

Remove the sauce from the heat. Gradually stir in 2 cups grated sharp cheddar, 1/2 cup grated Gruyère or mozzarella (optional), and 1/4 cup finely grated Parmesan. Stir until melted and smooth. If the sauce seems too thick, add up to 2 tablespoons of milk to reach desired consistency.

Place the drained, slightly undercooked macaroni into a large mixing bowl. Pour the cheese sauce over the pasta and fold gently until evenly coated.

Transfer the macaroni and cheese mixture to the prepared baking dish and spread into an even layer. If using smoked paprika, sprinkle 1/4 tsp over the top for a hint of smokiness.

In a small bowl, mix 1/2 cup panko breadcrumbs with 1 tbs melted butter, 1 tbs finely grated Parmesan, and 1 tbs chopped fresh parsley (optional). Mix until crumbs are evenly moistened.

Evenly sprinkle the breadcrumb mixture over the assembled macaroni and cheese.

Bake in the preheated 375°F (190°C) oven for 20-25 minutes, until the casserole is bubbly around the edges and the topping is golden brown. If you want a very crisp top, place under the broiler for 1-2 minutes watching closely to prevent burning.

Remove from oven and let rest 5-10 minutes to set. Sprinkle a little extra Parmesan or chopped parsley before serving.