Ingredients

The following ingredients have 10 Servings
  • 1 pound elbow macaroni
  • 1 cup (2 sticks) unsalted butter
  • 6 tablespoons all-purpose flour
  • 5 cups whole milk
  • 2 pounds cheddar cheese, shredded
  • 4 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon mustard powder
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 cup panko breadcrumbs
  • Minced fresh flat-leaf parsley (optional)

Instruction

  • Preheat the oven to 400° F with a rack in the center position.Fill a large pot with 4 quarts of water and add 2 teaspoons of the salt
  • Bring to a boil over high heat
  • Add the pasta and cook until 1 minute shy of al dente according to the package instructions
  • Drain
  • Meanwhile, in a large braiser or Dutch oven (see note 2) over medium heat, melt 1/2 cup of the butter
  • Once it is beginning to bubble, add the flour, stirring until a thick paste forms, 1 to 2 minutes
  • Very slowly whisk in the milk
  • (See note 1)
  • Set aside 1 ½ cups of the cheese
  • Add the remaining cheese to the sauce along with the remaining 2 teaspoons of salt, garlic powder, mustard powder, and pepper
  • Stir until the cheese is completely melted and the sauce is smooth and thick, about 4 minutes
  • Stir the cooked macaroni into the cheese sauce
  • In a small saucepan over low heat or a microwave safe bowl, melt the remaining 1/2 cup butter
  • Add the panko and toss to coat
  • Sprinkle the reserved cheese and panko on top of the noodles
  • Bake until the macaroni and cheese is golden and bubbling, 20 to 25 minutes
  • Sprinkle with parsley before serving, if desired. Note 1: If your milk is very cold straight out of the fridge take this step very slowly
  • The slower you add the milk the quicker the sauce will thicken. Note 2:
  • If you are not working in an ovenproof braiser or Dutch oven, use a large pot and transfer the sauce and noodles to a 9 x 13 baking dish that has been greased with cooking spray.