My BigMouth Blog | A Blog by Jason Glover

Easy Homemade Mac and Cheese - Dads That Cook

By Jason Glover

It's time to kick the boxed stuff to the curb! Chef Marc Drucker walks us through his easy-to-make mac and cheese recipe. Creamy, cheesy goodness with a crisp, buttery, breadcrumb topping. The ultimate comfort food!!

Yields10 Servings
Prep Time45 minsCook Time30 minsTotal Time1 hr 15 mins

TOOLS
 Dutch oven
 2-quart sauce pan (to heat the milk)
 Medium bowl (for the breadcrumb topping)
 9 x 13" baking pan
 Colander
 Whisk
INGREDIENTS
Bread Crumb Topping:
 2 cups panko bread crumbs
 3 tbsp unsalted butter, melted
Pasta & Cheese Sauce:
 1 lb elbow macaroni
 1 tbsp + 1 tsp. table salt
 5 tbsp unsalted butter
 6 tbsp all-purpose flour
 1 ½ tsp mustard powder
 ¼ tsp cayenne pepper (optional)
 5 cups milk (whole is preferred)
 2 cups shredded Monterey Jack cheese
 2 cups shredded sharp cheddar cheese

PREHEAT OVEN, BOIL PASTA, WARM MILK
1

Bring 4 quarts of water to a boil in a Dutch oven over high heat.

2

Add the macaroni and 1 tbsp. salt; cook until the pasta is tender.

3

Drain the pasta and set aside in a colander.

4

While the pasta is cooking, pour the milk into a small saucepan and gradually warm over medium/medium-low heat.

MAKE THE CHEESE SAUCE
5

In the now-empty Dutch oven, heat the butter over medium-high heat until foaming and lightly browned.

6

Add the flour, mustard powder and cayenne pepper (if using) and whisk well to combine.

7

Continue whisking until the mixture becomes fragrant and deepens in color, about 1 minute.

8

Slowly add the warm milk while whisking constantly. Bring the mixture to a boil. (Mixture must reach a full boil to thicken.)

9

Reduce the heat to medium and simmer, whisking occasionally, until thickened to the consistency of heavy cream, about 5 minutes.

10

Remove the Dutch oven from the heat and whisk in the cheeses and 1 tsp. salt. Continue whisking until the cheeses are fully melted.

11

Stir in the pasta and mix well.

12

Pour the mixture into a 9 x 13" baking dish.

PREPARE BREADCRUMB TOPPING & TOP
13

In a medium bowl, mix together the panko breadcrumbs and melted butter until well combined.

14

Evenly sprinkle the breadcrumb mixture over the macaroni and cheese.

BAKE, SERVE & ENJOY
15

Bake at 350°F for about 30 minutes, until the top is golden brown.

16

Serve as a main dish or a side.

17

Enjoy!

 

Ingredients

TOOLS
 Dutch oven
 2-quart sauce pan (to heat the milk)
 Medium bowl (for the breadcrumb topping)
 9 x 13" baking pan
 Colander
 Whisk
INGREDIENTS
Bread Crumb Topping:
 2 cups panko bread crumbs
 3 tbsp unsalted butter, melted
Pasta & Cheese Sauce:
 1 lb elbow macaroni
 1 tbsp + 1 tsp. table salt
 5 tbsp unsalted butter
 6 tbsp all-purpose flour
 1 ½ tsp mustard powder
 ¼ tsp cayenne pepper (optional)
 5 cups milk (whole is preferred)
 2 cups shredded Monterey Jack cheese
 2 cups shredded sharp cheddar cheese

Directions

PREHEAT OVEN, BOIL PASTA, WARM MILK
1

Bring 4 quarts of water to a boil in a Dutch oven over high heat.

2

Add the macaroni and 1 tbsp. salt; cook until the pasta is tender.

3

Drain the pasta and set aside in a colander.

4

While the pasta is cooking, pour the milk into a small saucepan and gradually warm over medium/medium-low heat.

MAKE THE CHEESE SAUCE
5

In the now-empty Dutch oven, heat the butter over medium-high heat until foaming and lightly browned.

6

Add the flour, mustard powder and cayenne pepper (if using) and whisk well to combine.

7

Continue whisking until the mixture becomes fragrant and deepens in color, about 1 minute.

8

Slowly add the warm milk while whisking constantly. Bring the mixture to a boil. (Mixture must reach a full boil to thicken.)

9

Reduce the heat to medium and simmer, whisking occasionally, until thickened to the consistency of heavy cream, about 5 minutes.

10

Remove the Dutch oven from the heat and whisk in the cheeses and 1 tsp. salt. Continue whisking until the cheeses are fully melted.

11

Stir in the pasta and mix well.

12

Pour the mixture into a 9 x 13" baking dish.

PREPARE BREADCRUMB TOPPING & TOP
13

In a medium bowl, mix together the panko breadcrumbs and melted butter until well combined.

14

Evenly sprinkle the breadcrumb mixture over the macaroni and cheese.

BAKE, SERVE & ENJOY
15

Bake at 350°F for about 30 minutes, until the top is golden brown.

16

Serve as a main dish or a side.

17

Enjoy!

Easy Homemade Mac and Cheese

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