Creamy, cheesy, and ultra-comforting, this macaroni and cheese uses two different kinds of white cheddar for a balance of tangy and rich flavors. It's topped with panko breadcrumbs for a little extra flair.
⅛teaspoonblack pepperor freshly ground black pepper to taste
Panko Topping
2tablespoonsunsalted butter
½cuppanko breadcrumbs
⅛teaspoonsaltadjust to taste
⅛teaspoonpaprika
Instructions
Use a box grater to grate the cheese blocks into thick shreds, similar to farm-style shredded cheese thickness.
Meanwhile, boil the elbow pasta in a pot of well-salted water until al dente.
In a large skillet (ideally 10-12 inches), melt ¼ cup butter over medium heat. Once melted, sprinkle in the flour. Cook, stirring frequently, until the flour and butter are golden. This will take about 2 minutes.
Slowly whisk in the milk. Whisk consistenly while pouring the milk to keep lumps from forming.
Stir in the shredded white cheddar, Old Bay seasoning, salt and pepper. Whisk until mixed into the sauce. Continue cooking over medium heat until the sauce thickened. Just a few bubbles should be popped at a time.
The sauce is thick enough when it coats the back of a spoon without sliding off. Add the cooked pasta to the sauce. Stir to combine.
To make the toasted breadcrumbs, melt 2 tablespoons butter in a medium skillet over medium heat. Once melted, add the panko. Cook until golden, stirring frequently, about 4-5 minutes. Sprinkle with salt and paprika.
Transfer mac and cheese to a serving dish. Top with the toasted panko breadcrumbs. Garnish with a sprinkle of paprika and freshly ground black pepper (optional). Enjoy!
Video
Notes
Cheese: I use Cabot brand sharp cheddar cheese and White Oak aged cheddar cheese. If unable to find the White Oak variety, just use extra sharp cheese. Cabot brand isn't required, but I do recommend using blocks of cheese instead of pre-shredded.
Milk: 2% or skim also work but will creat a slightly less creamy sauce.
Old Bay: If this isn't available where you live, simply omit it. It adds extra warmth and depth.
Leftovers: Mac and cheese thickens up a lot in the fridge. Add a splash of milk to individual serving before reheating. Keep refrigerated in a closed container for 3-4 days.