Our Favorite Macaroni and Cheese

Ingredients

• •2 tablespoons unsalted butter, plus more for baking dish
• •2 tablespoons extra-virgin olive oil
• •2 cups panko (Japanese breadcrumbs)
• •2 cloves garlic
• •2 ounces finely grated Parmesan
• •½ teaspoon kosher salt
• •2 teaspoons kosher salt
• •1 pound dried elbow macaroni
• •½ cup unsalted butter
• •6 tablespoons all-purpose flour
• •4 cups whole milk
• •¾ cup heavy cream
• •½ teaspoon ground white pepper
• •1½ tablespoons mustard powder
• •16 ounces coarsely grated extra-sharp cheddar
• •2 ounces grated Parmesan
• •1 piece baking dish

Cooking Instructions

1. 1.

   Preheat oven to 400°F with rack in the middle of oven. Butter the baking dish.

   5 min

2. 2.

   In a large skillet over medium heat, heat butter and oil until butter foam subsides. Add panko and garlic; cook, stirring, until crumbs are golden brown, 4-6 minutes. Transfer crumbs to a medium bowl, stir in Parmesan and salt, and set aside.

   6 min

3. 3.

   Set a large, covered pot of salted water over high heat to boil. Add macaroni and cook until just al dente (avoid overcooking). Drain macaroni and set aside.

   12 min

4. 4.

   In a large wide pot over medium-low heat, melt the butter. Sprinkle flour over butter, whisking to incorporate and make a roux. Cook, stirring constantly with a wooden spoon, until roux is light golden, about 4 minutes. Gradually pour in milk and cream, whisking constantly to incorporate and make a béchamel sauce. Raise heat to medium-high and bring sauce to a low boil, whisking constantly. Reduce to a simmer, whisking occasionally, and cook until béchamel sauce is thick and coats the back of a spoon, about 3 minutes more.

   10 min

5. 5.

   Add 2 tsp. salt, pepper, and mustard powder. Add the cheeses in three batches, whisking until each addition is completely melted before adding more. Remove from heat.

   5 min

6. 6.

   Add the drained macaroni to the pot with the cheese sauce and stir well to coat. Transfer macaroni mixture to the buttered baking dish and place on a rimmed baking sheet. Sprinkle topping evenly over macaroni and bake until golden and bubbling, 18-22 minutes. Let cool 15 minutes before serving.

   37 min