Classic american macaroni and cheese! (visit site!)

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(4.33/5 - 3 votes)
Main Dish
6 servings
5 min
25 min
This deliciously creamy macaroni and cheese is perfect as a Side or Main Course. It's a true American classic!


6 servings
For the crumb topping, optional

6 ounces Panko bread crumbs

3 tablespoons melted butter

For the mac and cheese

1 pound large elbow macaroni

1 tablespoon Kosher salt

5 tablespoons unsalted butter

6 tablespoons all-purpose flour

1 1/2 teaspoons dry mustard

1/4 teaspoon cayenne pepper

5 cups milk

8 ounces (2 cups) Monterey Jack cheese, freshly shredded; or, to be fancy, substitute equal amount Gouda! *and a drizzle of white truffle oil at the end, wouldn't hurt, either!

8 ounces (2 cups) sharp cheddar cheese, freshly shredded

1 teaspoon Kosher salt

1/4 teaspoon white pepper


Step 1

For the crumb topping (optional)
Mix together the Panko and butter in a small bowl. Set aside.

Step 2

For the mac and cheese
Bring a large pot of water and the salt to a boil. Cook the pasta until tender, according to package directions. Drain in a colander and set aside.

Step 3

In the pot, melt the butter over medium-high heat until foaming. Add the flour, mustard, and cayenne, and whisk constantly for about 1 minute, to remove the flour taste. Gradually add the milk, whisking constantly to prevent any lumps. Bring the mixture to a boil, whisking constantly. Once it has reached a full boil, reduce the heat to medium and simmer, whisking occasionally, until thickened to the consistency of heavy cream, about 3-5 minutes.

Step 4

Remove from the heat and whisk in the cheeses, the 1 teaspoon salt, and white pepper. Add the pasta and cook over medium-low heat, stirring constantly, until the mixture is steaming and heated through, about 3-5 minutes. You can serve it now, if you like.

Step 5

Preheat your broiler, and transfer the mac and cheese to a broiler safe 9"x13" baking dish, or individual containers. Sprinkle evenly with the crumb topping. Broil until the crumbs are golden brown, about 3-5 minutes, depending on your broiler. (You may want to keep your eye on it!) Cool for about 5 minutes before serving. Yummy!

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