Chestnut Free Classic Macaroni and Cheese
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Learn more →Ingredients
6 servings
- 12 oz elbow macaroni
- 1 tsp salt, plus more for pasta water
For the sauce
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 tsp dry mustard
- ½ tsp onion powder
- ¼ tsp cayenne pepper
- ½ tsp black pepper
- 8 oz sharp cheddar cheese, freshly grated (about 2 cups)
- 4 oz gruyère cheese, freshly grated (about 1 cup)
For the topping
- ½ cup panko breadcrumbs
- 2 tbsp unsalted butter, melted
- ¼ tsp salt
Instructions
- 1
Preheat the oven to 375°F (190°C). Bring a large pot of generously salted water to a boil. Add the elbow macaroni and cook until just shy of al dente — tender but with a firm, chalky center, about 1 minute less than the package directions. Drain in a colander and set aside.
- 2
Melt 4 tbsp butter in a medium saucepan over medium heat. Add the flour and whisk constantly for 1 to 2 minutes, until the mixture turns a pale golden color and smells faintly nutty.
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