Classic Baked Mac and Cheese with Sharp Cheddar and Breadcrumb Topping

Let’s make it

1. 1

   Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray.

2. 2

   Pasta

   Cook the elbow macaroni in boiling salted water according to package directions until al dente, about 7 minutes. Drain and set aside.

3. 3

   Cheese Sauce

   In a large saucepan over medium heat, melt 60 grams of butter. Whisk in the flour and cook for about 1 minute to form a roux, stirring constantly to avoid lumps.

4. 4

   Cheese Sauce

   Slowly whisk in the warm milk, making sure to keep the mixture smooth. Bring to a simmer and cook until thickened, about 5 minutes.

5. 5

   Cheese Sauce

   Remove from heat and stir in dry mustard (if using), 1 teaspoon salt, black pepper, and the shredded sharp cheddar cheese until completely melted and smooth.

6. 6

   Assembly

   Add the drained macaroni to the cheese sauce and stir gently to combine. Pour the mixture into the prepared baking dish.

7. 7

   Breadcrumb Topping

   In a small bowl, combine the breadcrumbs, grated Parmesan cheese, melted butter, and remaining 1/2 teaspoon salt. Sprinkle the breadcrumb mixture evenly over the mac and cheese.

8. 8

   Baking

   Bake in the preheated oven for 20 to 25 minutes, until the topping is golden brown and the cheese sauce is bubbling.

9. 9

   Serving

   Allow to rest for 5 minutes before serving. This makes slicing easier and enhances the flavors.