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Baked Macaroni and Cheese

Ingredients

  • 1 16 ounch package elbow macaroni
  • 1/4 cup salted butter
  • 1/4 cup all-purpose flour
  • 3 cups milk
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 2 1/2 cups sharp cheddar cheese grated
  • 1 cup mozzarella cheese grated
  • 1/2 cup panko bread crumbs
  • 1 tbsp butter melted

Instructions

  1. Preheat oven to 400° C.
  2. Fill a large pot with lightly salted water and bring to a boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm (we will be baking the macaroni in the oven later, so you don’t want to overcook it in the water).
  3. In a large pan on medium heat, melt the butter until it starts to bubble. Stir in the flour and mix with a whisk until no clumps remain. Continue to stir occasionally for about 3 minutes. A rough should form. (Keep an eye on your macaroni noodles).
  4. Slowly pour in milk, about 1 cup at a time, while whisking at the same time. Mix in cayenne pepper and salt. (Keep an eye on your macaroni noodles).
  5. Fold in both cheddar and mozzarella cheese and continue mixing everything together with your whisk. Remove from heat. If your noodles are finished, remove those as well and place them in a strainer to remove the water.
  6. Transfer the macaroni to a casserole dish and pour the cheese mixture on top. Gently mix the noodles and cheese so the macaroni is evenly coated. In a small bowl, mix the butter with the bread crumbs and sprinkle it on top.
  7. Place in the oven to bake for about 15-20 minutes, or until the bread crumbs are golden brown. Enjoy!