Classic baked mac 'n' cheese
There's a trio of cheeses in this popular side dish—and cheese in the breadcrumb topping, too!
Marty WellsBad to the Bone BBQ
, San Juan Capistrano
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1/2 cup whole milk
6 tbsp. butter
2 tbsp. all-purpose flour
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
10 oz. extra sharp cheddar cheese, shredded
3 oz. Romano cheese, shredded
2 oz. Parmesan cheese, grated
1/4 tsp. ground red pepper (optional)
8 oz. large elbow macaroni, cooked
1/2 cup panko breadcrumbs
Preheat oven to 400 degrees. Microwave milk on HIGH for 1 1/2 minutes. Melt 2 tbsp. butter in a large skillet or Dutch oven over medium-low heat. Whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in warm milk and cook, whisking constantly, 5 minutes or until thickened.
Whisk in salt, black pepper, 1 cup cheddar cheese, Romano cheese and Parmesan cheese, and if desired, red pepper. Whisk until smooth. Stir in cooked pasta.
Melt remaining 4 tbsp. butter and mix with breadcrumbs and remaining cheddar cheese. Spoon pasta mixture into a lightly greased 2-quart baking dish; top with breadcrumb-and-cheese mixture. Bake for 20 minutes or until golden and bubbly.
Serves 8 to 10