Capsaicin Free Easy Baked Mac and Cheese
Total time55 min
Prep time15 min
Cook time35 min
4.9(26)
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Learn more →Ingredients
6 servings
- 8 oz elbow macaroni
- 1 tsp salt, plus more for pasta water
For the sauce
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 tsp dry mustard
- ½ tsp garlic powder
- ¼ tsp cayenne pepper (optional)
Can be omittedcayenne pepper
- 2 cups sharp cheddar cheese, freshly grated
- 1 cup gruyère cheese, freshly grated
For the topping
- ½ cup panko breadcrumbs
- 1 tbsp unsalted butter, melted
- ¼ cup sharp cheddar cheese, freshly grated
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly butter a 2-quart baking dish and set aside.
- 2
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 bite at the center, about 1 minute less than the package directions. Drain and set aside.
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