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Baked Macaroni and Cheese
A rich American baked mac and cheese with a crispy breadcrumb topping. Cooking the pasta two minutes short of al dente stops it turning mushy once it finishes cooking in the oven under the cheese sauce.
Ingredients
Instructions
Cook pasta 2 minutes less than al dente. Drain.
Make béchamel: melt butter, add flour, gradually whisk in milk. Simmer until thick.
Stir in mustard, cayenne and most of both cheeses. Season.
Combine with pasta. Pour into a baking dish. Top with remaining cheese.
Mix panko and melted butter. Scatter over. Bake at 180°C for 30 minutes until golden.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
