Mac and Cheese

From three-ingredient stovetop to a gilded gratin.

Serves

Active30 min

Total65 min

VesselsLARGE POT + SAUCEPAN + BAKING DISH

Units

A proper roux mornay under a browned panko crust, baked in a dish for the potluck version everyone actually wants.

Adapted from Classic Baked Macaroni and Cheese Casserole by Daniel Gritzer · Serious Eats.

set a large pot of salted water over high heat

4 quarts water

1 tbsp kosher salt

8 oz elbow macaroni

boil macaroni

7 min · very al dente

4 tbsp unsalted butter

1 1/2 tbsp all-purpose flour

1 1/2 cups whole milk

cook roux, whisk in milk

5 min · until thickened and smooth

12 oz sharp cheddar

· shredded

4 oz gruyere

· shredded

1 tbsp dijon mustard

stir in cheese off heat

3 min · until melted and smooth

combine + fill dish

toss pasta with sauce, pour into baking dish

1/2 cup panko breadcrumbs

2 tbsp olive oil

toss + scatter panko

with olive oil, over the top before baking

BAKING DISH · 375 F OVEN

bake

20-25 min · 375°f, until bubbling and golden

SAUCEPAN · MEDIUM

BAKING DISH · 375 F OVEN

set a large pot of salted water over high heat. Ingredients are rows; steps merge columns left to right.
1 tbsp kosher salt
4 quarts water	boil macaroni, 7 min · very al dente		combine + fill dish, toss pasta with sauce, pour into baking dish	baking dish · 375 f oven: bake, 20-25 min · 375°f, until bubbling and golden
8 oz elbow macaroni
4 tbsp unsalted butter	cook roux, whisk in milk, 5 min · until thickened and smooth	stir in cheese off heat, 3 min · until melted and smooth
1 1/2 tbsp all-purpose flour
1 1/2 cups whole milk
12 oz sharp cheddar, shredded
4 oz gruyere, shredded
1 tbsp dijon mustard
1/2 cup panko breadcrumbs	toss + scatter panko, with olive oil, over the top before baking
2 tbsp olive oil