Chef John's Macaroni and Cheese

This panko mac and cheese is Chef John's easy-to-make, old-fashioned casserole with a crisp, buttery breadcrumb topping and a gooey, cheesy center.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 695 Calories

Ingredients

• 1 teaspoon salt
• 3 cups milk
• 1 pinch ground nutmeg
• 1 tablespoon butter, melted
• 1 (16 ounce) package elbow macaroni
• 1 teaspoon Dijon mustard
• 3 cups shredded sharp Cheddar cheese, divided
• 0.25 cup butter
• 0.25 cup all-purpose flour
• 0.25 teaspoon dried thyme
• 0.25 teaspoon cayenne pepper
• 0.5 cup panko bread crumbs
• 0.25 teaspoon Worcestershire sauce
• 0.125 teaspoon white pepper

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.

Step 3

Bake in the preheated oven until top is golden brown, about 20 minutes.

Step 4

Melt 1/4 cup butter in a large saucepan over medium heat. When butter starts to foam and bubble, stir in flour; cook on medium heat until flour begins to turn pale yellow, 3 to 4 minutes. Add thyme, cayenne, and white pepper; cook and stir another minute, then whisk in 1 cup milk until smooth. Pour in remaining milk and whisk again. Bring sauce just to a simmer.

Step 5

Stir in salt, Worcestershire sauce, and nutmeg. Simmer, whisking often, on medium-low heat until thickened, about 8 minutes.

Step 6

Turn heat off, then add 2 1/4 cups Cheddar cheese; stir until melted and combined. Mix in Dijon mustard.

Step 7

Transfer macaroni into a casserole dish, then pour in cheese sauce; stir to thoroughly combine pasta with sauce.

Step 8

Mix together panko bread crumbs and 1 tablespoon melted butter in a small bowl. Sprinkle mixture over macaroni and cheese. Sprinkle remaining 3/4 cup Cheddar cheese on top.