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Mac And Cheese Casserole

Mac and Cheese Casserole Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 lb elbow macaroni
  • 3 tbsp unsalted butter, plus more for greasing
  • 3 tbsp all-purpose flour
  • 3 cups whole milk
  • 2 cups shredded sharp cheddar
  • 1 cup shredded fontina
  • 1 tsp dry mustard powder
  • 1/2 tsp kosher salt
  • 1 cup panko breadcrumbs
  • 2 tbsp melted butter
  • 1/4 cup grated Parmesan

Method
 

  1. Preheat oven to 375°F. Cook macaroni in salted boiling water until just shy of al dente, about 7 to 8 minutes. Drain and set aside.
  2. Melt 3 tbsp butter in a large pan over medium heat. Whisk in flour, cook 1 minute. Slowly add milk, whisking, and simmer until thick, about 3 to 4 minutes. Off heat, stir in cheddar, fontina, mustard powder, and salt until smooth.
  3. Fold drained pasta into the sauce. Transfer to a buttered 9x13 dish.
  4. Mix panko, 2 tbsp melted butter, and Parmesan. Sprinkle over the pasta. Bake 25 minutes until golden and bubbling.
  5. Rest 5 minutes, then scoop onto plates and serve.

Notes

Let the casserole rest a few minutes after baking so the sauce sets and the portions hold their shape. If the topping isn't as crisp as you like, run it under the broiler for 1 to 2 minutes, watching closely. Leftovers keep in the fridge for up to 4 days.