Ingredients

The following ingredients have 11 Servings
  • 5 1/2 cups milk
  • 6 Tbsp butter
  • 1/2 cup flour
  • 1 tsp mustard powder
  • 1/2 tsp salt
  • 1/4 tsp freshly grated nutmeg
  • 1/4 tsp white pepper
  • 1/4 tsp cayenne pepper
  • 5 cups sharp cheddar cheese (grated)
  • 1/2 cup Parmesan (grated)
  • 1 lb macaroni
  • 1 cup panko crumbs
  • 1/4 cup Parmesan
  • 2 Tbsp butter (melted)

Instruction

  • Preheat oven to 375 degrees F. Butter a 3-quart casserole dish.
  • Toss Panko with 1/4 cup Parmesan and 2 tbsp melted butter and set aside.
  • Fill a large pasta pot with water, salt generously, and bring to a boil. Once boiling, add the macaroni and cook until al dente. You really want it underdone as it will continue to cook in the oven. Drain in a colander and rinse under cold water
  • Meanwhile, in a medium saucepan over medium heat, warm the milk.
  • Melt 6 tbsp butter in another medium saucepan over medium heat. When the butter bubbles, add the flour and whisk, cooking for 1 min. While whisking slowly, pour in the hot milk a bit at a time until it's all incorporated. Let the mixture thicken and bubble while whisking constantly.
  • Remove from heat and add the dry mustard, salt, nutmeg, black pepper, and cayenne pepper. Whisk well.
  • Add shredded cheddar cheese and 1/2 cup Parmesan, and whisk until the cheese is melted. Set cheese sauce aside if pasta is not ready yet. Stir the cheese sauce occasionally so a skin doesn't form on top.
  • Stir macaroni into the cheese sauce. Pour mixture into the prepared casserole dish. Sprinkle on the panko crumbs.
  • Bake for 30-45 minutes or until browned on the top and bubbling. Remove from oven and let cool for 5 minutes before serving.