Classic Baked Macaroni and Cheese Casserole

seriouseats.com

Amanda H.

1 pound ( 450 g) elbow macaroni

8 tablespoons unsalted butter (4 ounces; 113 g), divided

3 tablespoons all-purpose flour (¾ ounce; 24 g)

3 cups (710ml) whole milk

1 ½ pounds grated sharp cheddar cheese ( 680 g; 6 cups), see notes

1 teaspoon (5ml) hot sauce, such as Frank's RedHot

1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

½ teaspoon mustard powder

¼ teaspoon garlic powder

8 ounces grated Gruyère cheese ( 225 g; 2 cups), see notes

1 cup panko bread crumbs (2 ½ ounces; 72 g)

Note: Ingredients may have been altered from the original.

Directions at seriouseats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer