Description
A creamy and cheesy baked macaroni and cheese recipe perfect for Thanksgiving.
Ingredients
- 1 pound elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 4 cups shredded cheddar cheese
- 2 cups shredded Gruyere cheese
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 375°F (190°C). Cook macaroni according to package directions; drain and set aside.
- In a large saucepan, melt 1/2 cup butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened, about 5-7 minutes.
- Remove from heat. Stir in salt, pepper, and nutmeg.
- Add shredded cheddar and Gruyere cheeses, stirring until melted and smooth.
- Add the cooked macaroni to the cheese sauce and stir to combine.
- Pour the macaroni and cheese mixture into a 9×13 inch baking dish.
- In a small bowl, combine panko breadcrumbs and 2 tablespoons melted butter. Sprinkle evenly over the macaroni and cheese.
- Bake for 20-25 minutes, or until golden brown and bubbly.
Notes
- For a richer flavor, use a combination of cheeses like sharp cheddar, Gruyere, and Monterey Jack.
- You can add a pinch of cayenne pepper for a little heat.
- Ensure your milk is warm before adding it to the roux to prevent lumps.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Side Dish
- Method: Baking
- Cuisine: American