Homemade Mac & Cheese

• servings: 8 servings
• active time: 20 minutes
• total time: 1 hour

Ingredients

1/2 c. (1 stick) unsalted butter, plus more for baking dish

Kosher salt

1 lb. elbow macaroni

1/2 c. (60 g.) all-purpose flour

5 c. whole milk

1 tsp. mustard powder

Freshly ground black pepper

12 oz. cheddar, shredded (about 3 cups)

8 oz. Gruyère, shredded (about 2 cups)

3 oz. finely grated Parmesan (about 1 1/2 cups), divided

1 c. panko breadcrumbs

3 tbsp. extra-virgin olive oil

Directions

Arrange a rack in center of oven; preheat to 375°. Grease a 13" x 9" baking dish with butter. In a large pot of boiling salted water, cook macaroni, stirring occasionally, until al dente, 5 to 6 minutes. Drain.

In a large saucepan over medium heat, melt 1 stick butter. Sprinkle flour over and cook, stirring, until slightly golden and toasty smelling, 2 to 3 minutes. Pour in milk and whisk until combined. Add mustard powder; season with salt and pepper. Bring to a simmer over medium-high heat and cook, stirring, until sauce starts to thicken, about 2 minutes.

Remove pan from heat and whisk in cheddar, Gruyère, and 1 cup Parmesan until melted and smooth. Stir in macaroni and transfer to prepared dish.

In a small bowl, combine panko, oil, and remaining 1/2 cup Parmesan. Sprinkle over macaroni; season with more pepper.

Bake mac and cheese until bubbly and golden, 25 to 30 minutes. Let cool 10 minutes.

Nutrition

• Calories: 899
• Total Fat: 53 g
• Saturated Fat: 28 g
• Trans Fat: 0 g
• Cholesterol: 136 mg
• Sodium: 880 mg
• Total Carbohydrate: 61 g
• Dietary Fiber: 3 g
• Total Sugars: 10 g
• Protein: 42 g