Baked mac and cheese
Cooking Con Claudia · ♥ 3.7K likes · 71.1K views · 5 min video
Read about cheese in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 lb elbow pasta
- 1½ tsp ground mustard
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp black pepper
- ½ tsp cayenne pepper
- 1 tsp salt
- water
- salt
Fill a pot halfway with water, add a good amount of salt and bring to a boil.
Cook the pasta al dente according to the packet, stirring constantly so it does not stick; about six minutes. Drain and set aside.
- 5 tbsp butter
Return the dry pot to medium heat and melt five tablespoons of butter.
Butter, flour and spices
- 5 tbsp all-purpose flour
Add the dried mustard, onion powder, garlic powder, black pepper, cayenne and salt; mix until fragrant.
- 2 cup milk
Slowly pour in two cups of milk while mixing, then three cups of heavy cream, slowly.
- 3 cup heavy cream
Bring to a simmer, whisking; after about three minutes the sauce thickens. Taste for salt.
- 6 cup freshly grated cheese
Over low heat, add six cups of freshly grated cheese in three parts, mixing between additions, until melted. Turn off the heat and mix in the macaroni.
Melting in the cheese
Mix one cup of plain panko with two tablespoons of melted butter and a little paprika for the topping.
Panko topping and layering
- cheese
- butter
- 1 cup plain panko
- 2 tbsp melted butter
- paprika
In a buttered baking dish, layer half the macaroni and cheese, more grated cheese, the rest of the macaroni, more cheese and the breadcrumb topping.