Macaroni and Cheese

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Macaroni and Cheese

Prep 10 m

Cook 45 m

Ready In 55 m

6 Servings

695 Calories


"This easy-to-make old-school macaroni and cheese has a perfectly crispy crust."

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  1. 1 (16 ounce) package elbow macaroni

  2. 1/4 cup butter

  3. 1/4 cup all-purpose flour

  4. 1/4 teaspoon dried thyme

  5. 1/4 teaspoon cayenne pepper

  6. 1/8 teaspoon white pepper

  7. 3 cups milk

  8. 1 pinch ground nutmeg

  9. 1/4 teaspoon Worcestershire sauce

  10. 1 teaspoon salt

  11. 3 cups shredded sharp Cheddar cheese, divided

  12. 1 teaspoon Dijon mustard

  13. 1/2 cup panko bread crumbs

  14. 1 tablespoon butter, melted


  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. Drain well.

  3. Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. Add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. Pour in remaining milk and whisk again. Bring the sauce just to a simmer.

  4. Stir in nutmeg, Worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. Turn heat off, then add 2 1/4 cups of Cheddar cheese; stir until melted and combined. Add Dijon mustard.

  5. Transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. Mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. Sprinkle remaining 3/4 cup of Cheddar cheese on top.

  6. Bake in the preheated oven until bread crumbs and Cheddar cheese topping are golden brown, about 20 minutes.

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