Classic Mac and Cheese

Classic Mac and Cheese is our family’s go-to comfort food. We have perfected this one over the years and have got it just the way we like it! The pasta is coated in an extra creamy, cheesy sauce and topped off with a crispy panko topping that all gets baked to bubbly perfection. This recipe makes a lot, so it’s great to split into smaller pans to eat some now and freeze some for later. Enjoy! It’s a big ol’ hug in a bowl 🤗

Classic Mac and Cheese

Panko Topping

• 2 Tbsp butter
• 3/4 cup panko
• 1 tsp dried parsley
• Salt and pepper, to taste

Mac Sauce

• 3 cups whole milk
• 1/2 cup butter (1 stick)
• 1/2 cup flour
• 1 tsp salt or 2 tsp kosher salt
• Around 4 cups of shredded cheese of your choice (we usually prefer extra sharp cheddar + Gruyère cheese and/or Gouda) 
• 1 tsp ground mustard 
• Salt and pepper to taste
• Optional- cayenne pepper to taste
• 1 lb pasta of your choice, we like medium shells

Instructions

 

1. Preheat oven to 400*F
2. For the topping- in medium pan, melt 2 Tbsp butter on medium heat. Once melted, add the panko and cook until light brown. Remove from heat and add the parsley, salt and pepper. Set aside.
3. Boil the noodles, cook slightly less than al dente since it will be cooked more in the oven. Drain the water. 
4. For the Mac sauce- measure milk and let it sit in a warm area (alternatively you can put it in a sauce pan on low heat for a few minutes). Melt the stick of butter over medium heat. Once melted, add the flour and whisk constantly until starting to brown. Remove from heat. Slowly add the milk, whisking as you go. Return to heat and whisk constantly. Once it is thick and can “coat a spoon” remove from heat, add the salt, shredded cheese, ground mustard, and pepper (plus additional cayenne pepper and more salt, as desired).
5. Once the Mac sauce tastes delicious, add the pasta and stir until all of the pasta is coated.
6. Coat a 9x14 pan (or multiple pans if desired) with cooking spray. Pour in the Mac and Cheese. Sprinkle the panko topping on top.
7. Bake at 400*F for around 30 minutes (or less if using a smaller pan), or until bubbly.

*you can freeze it before the baking step. Just thaw, cover in foil, bake for about 30 min covered and 10-15 min uncovered, until bubbling and heated through