Rye Free Classic Macaroni and Cheese

Total time1 hr

Prep time15 min

Cook time40 min

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Ingredients

6 servings

12 oz elbow macaroni
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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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