For those who prefer macaroni and cheese with a greater ratio of crunchy topping to creamy center, we suggest dividing the macaroni and cheese between two 3-quart shallow baking dishes and doubling the topping recipe, dividing it between the baking dishes.
Ingredients
Makes 6 (main course) servings
For topping
For cheese sauce
Step 1
Preheat oven to 400°F. and butter a 3-quart shallow baking dish. Fill a 6-quart kettle three fourths full with salted water and bring to a boil for macaroni.
Make topping:
Step 2
Melt butter and in a bowl stir together with panko or regular bread crumbs and Cheddar until combined well. Topping may be made 1 day ahead and chilled, covered.
Make sauce:
Step 3
In a 5-quart heavy saucepan melt butter over moderately low heat and stir in flour and red pepper flakes. Cook roux, stirring, 3 minutes and whisk in milk. Bring sauce to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. Stir in cream, Cheddar, mustard, salt, and pepper. Remove pan from heat and cover surface of sauce with wax paper.
Step 4
在沸水煮通心粉,直到有嚼劲。Reserve 1 cup cooking water and drain macaroni in colander. In a large bowl stir together macaroni, reserved cooking water, and sauce. Transfer mixture to baking dish.
Step 5
Sprinkle topping evenly over macaroni and bake in middle of oven 20 to 25 minutes, or until golden and bubbling.
Step 6
*Available at Asian markets and some specialty food shops and supermarkets and by mail order from Uwajimaya, (800) 889-1928.
Leave a Review
Reviews (43)
Back to TopI've been making this for family gatherings for a few years now, and everyone tells me how much they LOVE it and how much they LOVE me for making it. I'm very popular when I bring this mac'n'cheese. A few changes I've made: I don't use the mustard, I don't use the reserve cooking water, I substitute about 1/4 tsp cayenne for the red pepper flakes, I bump down the milk to 2 and 1/2 cups, I bump up the heavy cream to 1 cup, I use 3/4 pound cheddar and 1/4 pound gruyere, I mix Italian seasoned panko with the plain panko, aaaaaaand I bake at 375. Sometimes I use white cheddar, in which case I use white pepper just to make it look extra uniformly white. Anyway, this is my favorite baked mac'n'cheese recipe, and I'm sure I'll keep making it for years to come.
Ginnna1013
Arizona
3/17/2017
This is the best Mac and cheese ever. End of.
marygoe
Portland, OR
7/4/2016
This is my go-to mac and cheese recipe. I sometimes change up the cheese and seasonings and use low-fat milk. Depending on your oven, it's sometimes better to bake it a little longer than the recipe suggests, so the sauce comes together better. Just cook pasta a little under.
jillesam
Northern Virginia
8/30/2014
I recently made this for my family and it was a huge hit. I halved the recipe so I wouldn't have too many leftovers after they left (I am single). It was the creamiest Mac and Cheese I have ever tasted. Instead of Panko, I did use some cut up bread that I cubed and toasted in a pan with a little butter like my Mom used to make. Did everything else like the recipe. It was fabulous.
cindicb1
Pawling, NY
4/6/2014
这是一个伟大的方式做奶油的mac n奶酪without digresssing to the magic that is velveeta. I've tried many recipes which always seem to turn out dry and or grainy. This was smooth and creamy and just as nice warmed over after several days. Seems the biggest difference to others I have attempted is the addition of the pasta water. I was down to my last 1/4 cup of heavy cream and used buttermilk for the remaining. I also used 1 tsp mustard powder instead of dijon and added onion powder and a few shakes of tabasco along with the red pepper flakes. Served it up with deseeded finely chopped jalepino. Can not wait to try it with gouda and bacon :)
cattyskitchen
michigan
1/4/2014
The best macaroni and cheese I've ever made or had anywhere! My mom loved it and asked for the recipe (she is an amazing cook). I use only about 1/4 tsp dried hot red pepper flakes as I have kids and I find that I don't need to add the whole 1 cup of reserved pasta water (usually about 1/2 cup is all I use). Weigh the cheese so the quantity is right!!! I often use a combo of sharp cheddar, smoked cheddar and parmesan... about 4 ounces of smoked and aged cheddar really adds a nice flavour. We only make this every 1-2 months. Once you see how much cheese goes in, you'll know why! This will be a treasured family recipe for many years!
rxwestcoast
Nanaimo, BC, Canada
4/27/2011
Scrumptious! This is a crowd pleaser and incredibly easy. You can substitute some gruyere for the cheddar but is totally unnecessary since the original recipe is perfection.
bether
chicago, il
4/17/2011
My litle, picky, grandson is visiting so I made this for him tonight. I followed others advise and added the shallot, along with grated nutmeg to the roux, along with using milk instead of cream. This is a creamy, bubbly tasty macncheese, that can be pushed up a notch or two and made richer, more complex. Or, like tonight, make it simple,for a picky lil man.
JavaDee
austin
3/18/2011
VERRRRY yummy!!! My daughter and I made this last night and our family devoured it! They couldn't stop "mmmmm-ing"! Very easy to make, too. A nice weeknight go-to meal...
Anonymous
Woodland, CA
1/5/2011
Excellent Mac 'n Cheese. Added some finely chopped shallots browned in butter, used 1/2 sharp & half white cheddar, and did not use reserved water from macaroni (forgot to save it & thought consistency was perfect without it, not sure what it would have done to it so will leave it out next time).
JBinKC
Kansas City
12/30/2010
I make this for every family function and people rave. Replaced the mustard and hot pepper flakes with Wasabi to go with the panko. *I* think it's better that way.
catesp
Pittsburgh
6/13/2010
DELICIOUS. I doubled this recipe on my first attempt since I had guests. After finishing I realized I didn't need to double the topping portion, because the "surface area" of my dish is still the same, so we did have a BIT much in the way of panko crumbs, but that's my fault. I am not sure why the need for reserving any of the noodle water? I THINK I will probably NOT do that next time, but man this recipe tastest absolutely delicious. I'm so happy I tried it, and it'll be a regular part of our repertoire now!
iScream4icecream
Central California
3/20/2010
First time making Mac and Cheese... Followed all instructions, just added a little extra cheese as I like mine very creamy\cheesy. Great Recipe!!
nimes143
12/26/2009
This is my new go-to recipe for mac and cheese. It's reliably good.
Anonymous
San Diego, CA
12/13/2009
this is a great recipe, made it last year for thankgiving and it was asked for again this year by everybody. Its easy to make. Makes a great leftover and its amazing the way the cheese bakes into the macaroni. you will like this and kids will like it too
reifman
los angeles, CA.
12/1/2009
