Introduction: Can a Dish Be Creamy, Cheesy, and Utterly Comforting?
Ever craved a bowl of macaroni and cheese that’s rich, velvety, and topped with a golden, crunchy crust? Chef John’s Macaroni and Cheese is a classic comfort food, featuring a creamy, spiced cheese sauce and a crispy panko topping. Perfect for family dinners, potlucks, or a cozy night in, this recipe elevates the classic mac and cheese to new heights. Ready to whip up a pan of cheesy goodness? Let’s dive into this indulgent recipe!
Overview: Why Chef John’s Macaroni and Cheese is a Comfort Food Favorite
Chef John’s Macaroni and Cheese is celebrated for its smooth, flavorful cheese sauce and perfectly crispy topping. It’s a crowd-pleaser that’s easy to make. Here’s what makes it special:
- Time Requirement: About 15 minutes to prep, 8 minutes to cook pasta, 20 minutes to bake.
- Difficulty Level: Easy—requires basic sauce-making and baking, ideal for beginners.
- Why It’s Special: The combination of a creamy Cheddar sauce with thyme, cayenne, and nutmeg, plus a crunchy panko topping, creates a perfect balance of textures and flavors. This recipe yields 6 servings, great for a family meal or small gathering.
Ideal for weeknight dinners, holiday sides, or any time you want a comforting, cheesy dish, this macaroni and cheese is sure to impress.
Essential Ingredients
Chef John’s Macaroni and Cheese uses pantry staples and sharp Cheddar to create its signature creamy texture and bold flavor. Here’s what you’ll need for 6 servings:
- 1 (16 ounce) package elbow macaroni: The classic pasta shape for mac and cheese.
- ¼ cup butter: Forms the base of the roux for the cheese sauce.
- ¼ cup all-purpose flour: Thickens the sauce for a creamy texture.
- ¼ teaspoon dried thyme: Adds a subtle, earthy flavor.
- ¼ teaspoon cayenne pepper: Brings a gentle spicy kick.
- ⅛ teaspoon white pepper: Contributes a mild, clean heat.
- 3 cups milk: Creates a smooth, creamy sauce.
- 1 teaspoon salt: Enhances overall flavors.
- ¼ teaspoon Worcestershire sauce: Adds umami depth.
- 1 pinch ground nutmeg: Provides a warm, nutty note.
- 3 cups shredded sharp Cheddar cheese, divided: The star ingredient for rich, cheesy flavor.
- 1 teaspoon Dijon mustard: Adds a tangy, sharp note.
- ½ cup panko bread crumbs: Creates a crispy topping.
- 1 tablespoon butter, melted: Binds the panko for a golden crust.
Why These Ingredients Matter
- Sharp Cheddar: Delivers bold, cheesy flavor and melts smoothly.
- Roux (Butter and Flour): Forms the base for a thick, velvety sauce.
- Spices and Seasonings: Thyme, cayenne, white pepper, and nutmeg add depth and complexity.
- Panko Topping: Provides a crunchy contrast to the creamy pasta.
Substitutions and Variations
- Macaroni: Swap with other short pasta like shells, cavatappi, or penne.
- Cheddar: Use a mix of cheeses like Gouda, Monterey Jack, or Gruyère for varied flavor.
- Milk: Substitute with half-and-half for a richer sauce or plant-based milk for a dairy-free option.
- Vegan Option: Use vegan butter, plant-based milk, vegan cheese, and omit Worcestershire or use a vegan alternative.
- Gluten-Free: Use gluten-free flour, pasta, and panko bread crumbs.
- Spicy Mac and Cheese: Increase cayenne to ½ teaspoon or add 1 tablespoon chopped jalapeños.
- Loaded Mac and Cheese: Mix in ½ cup cooked bacon or broccoli before baking.
Step-by-Step Instructions
Making Chef John’s Macaroni and Cheese is a simple process that yields a creamy, cheesy dish with a crispy top. Let’s get cooking!
Step 1: Gather and Prep
- Gather all ingredients: 16 ounces elbow macaroni, ¼ cup butter, ¼ cup all-purpose flour, ¼ teaspoon dried thyme, ¼ teaspoon cayenne pepper, ⅛ teaspoon white pepper, 3 cups milk, 1 teaspoon salt, ¼ teaspoon Worcestershire sauce, 1 pinch ground nutmeg, 3 cups shredded sharp Cheddar cheese (divided), 1 teaspoon Dijon mustard, ½ cup panko bread crumbs, and 1 tablespoon melted butter.
- Preheat the oven to 400°F (200°C).
Tip: Have all ingredients measured and ready to streamline the process.
Step 2: Cook the Pasta
- Bring a large pot of lightly salted water to a boil.
- Cook 16 ounces elbow macaroni until tender yet firm to the bite (al dente), about 8 minutes.
- Drain and set aside.
Tip: Don’t overcook the pasta; al dente ensures it holds up in the sauce and baking.
Step 3: Make the Cheese Sauce
- Melt ¼ cup butter in a large saucepan over medium heat until it foams and bubbles.
- Stir in ¼ cup all-purpose flour and cook, stirring, until the mixture turns pale yellow, 3-4 minutes, to form a roux.
- Add ¼ teaspoon dried thyme, ¼ teaspoon cayenne pepper, and ⅛ teaspoon white pepper; cook and stir for 1 minute.
- Whisk in 1 cup milk until smooth, then add the remaining 2 cups milk. Bring to a simmer, whisking often.
- Stir in 1 teaspoon salt, ¼ teaspoon Worcestershire sauce, and a pinch of ground nutmeg. Simmer on medium-low, whisking frequently, until thickened, about 8 minutes.
- Turn off the heat and stir in 2 ¼ cups shredded sharp Cheddar cheese until melted and smooth. Mix in 1 teaspoon Dijon mustard.
Tip: Whisk constantly when adding milk to avoid lumps, and melt cheese off the heat to prevent separation.
Step 4: Combine Pasta and Sauce
- Transfer the cooked macaroni to an 8×8-inch casserole dish.
- Pour the cheese sauce over the macaroni and stir to thoroughly combine.
Tip: Mix gently to coat the pasta evenly without breaking it.
Step 5: Prepare the Topping
- In a small bowl, mix ½ cup panko bread crumbs with 1 tablespoon melted butter until evenly coated.
- Sprinkle the panko mixture over the macaroni and cheese.
- Sprinkle the remaining ¾ cup shredded sharp Cheddar cheese on top.
Tip: Toss the panko thoroughly with butter for a uniform, crispy topping.
Step 6: Bake and Serve
- Bake in the preheated oven until the top is golden brown, about 20 minutes.
- Let rest for 5-10 minutes before serving to allow the sauce to set slightly.
Tip: Check at 15 minutes to avoid over-browning the topping.
Assembly: Building the Perfect Macaroni and Cheese
Making Chef John’s Macaroni and Cheese is all about creating a creamy, cheesy dish with a crunchy top. Here’s how to make it shine:
- Pasta: Cook al dente to maintain texture in the sauce.
- Cheese Sauce: Whisk carefully for a smooth, lump-free consistency.
- Topping: Spread panko and cheese evenly for a golden, crispy finish.
- Presentation: Serve in the casserole dish to showcase the bubbly, golden top.
Presentation Tips
- Garnish with a sprinkle of fresh parsley or extra cayenne for a pop of color and flavor.
- Serve with a side of green beans or a crisp salad for a balanced meal.
- Present in a colorful ceramic dish for a cozy, inviting look.
Storage and Make-Ahead Tips
Chef John’s Macaroni and Cheese is great for making ahead and stores well for leftovers.
- Storage:
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10-15 minutes or microwave for 1-2 minutes, adding a splash of milk to restore creaminess.
- Freeze the baked dish (wrapped tightly in plastic wrap and foil) for up to 2 months. Thaw in the fridge overnight before reheating.
- Make-Ahead:
- Prepare the cheese sauce up to a day ahead and refrigerate; reheat gently before combining with pasta.
- Assemble the dish (without the topping) up to a day ahead, refrigerate covered, and add panko and cheese just before baking.
- Bake the full dish a day in advance and reheat gently to serve.
Tip: Stir gently before reheating to redistribute the sauce.
Recipe Variations
Chef John’s Macaroni and Cheese is versatile and easy to customize. Here are some fun twists:
- Bacon Mac and Cheese: Mix in ½ cup cooked, crumbled bacon before baking.
- Veggie Mac and Cheese: Add 1 cup steamed broccoli or spinach to the pasta before adding the sauce.
- Gluten-Free: Use gluten-free flour, pasta, and panko bread crumbs.
- Spicy Mac and Cheese: Increase cayenne to ½ teaspoon or add 1 tablespoon hot sauce to the sauce.
- Truffle Mac and Cheese: Drizzle with 1 teaspoon truffle oil before baking for a luxurious flavor.
Conclusion: Savor the Cheesy Comfort!
Chef John’s Macaroni and Cheese is the dish that brings creamy, cheesy comfort to every bite. With its velvety Cheddar sauce, warm spices, and crunchy panko topping, it’s a perfect meal for family dinners, potlucks, or any occasion calling for classic comfort food. Easy to make with a big flavor payoff, this mac and cheese is sure to become a favorite. So, grab your casserole dish, bake up this classic, and enjoy a bowl of cheesy perfection. We’d love to hear how your mac and cheese turns out—share your creations in the comments or on social media!
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Chef John’s Macaroni and Cheese
Description
Ever craved a bowl of macaroni and cheese that’s rich, velvety, and topped with a golden, crunchy crust? Chef John’s Macaroni and Cheese is a classic comfort food, featuring a creamy, spiced cheese sauce and a crispy panko topping
Ingredients
Chef John’s Macaroni and Cheese uses pantry staples and sharp Cheddar to create its signature creamy texture and bold flavor. Here’s what you’ll need for 6 servings:
- 1 (16 ounce) package elbow macaroni: The classic pasta shape for mac and cheese.
- ¼ cup butter: Forms the base of the roux for the cheese sauce.
- ¼ cup all-purpose flour: Thickens the sauce for a creamy texture.
- ¼ teaspoon dried thyme: Adds a subtle, earthy flavor.
- ¼ teaspoon cayenne pepper: Brings a gentle spicy kick.
- ⅛ teaspoon white pepper: Contributes a mild, clean heat.
- 3 cups milk: Creates a smooth, creamy sauce.
- 1 teaspoon salt: Enhances overall flavors.
- ¼ teaspoon Worcestershire sauce: Adds umami depth.
- 1 pinch ground nutmeg: Provides a warm, nutty note.
- 3 cups shredded sharp Cheddar cheese, divided: The star ingredient for rich, cheesy flavor.
- 1 teaspoon Dijon mustard: Adds a tangy, sharp note.
- ½ cup panko bread crumbs: Creates a crispy topping.
- 1 tablespoon butter, melted: Binds the panko for a golden crust.
Why These Ingredients Matter
- Sharp Cheddar: Delivers bold, cheesy flavor and melts smoothly.
- Roux (Butter and Flour): Forms the base for a thick, velvety sauce.
- Spices and Seasonings: Thyme, cayenne, white pepper, and nutmeg add depth and complexity.
- Panko Topping: Provides a crunchy contrast to the creamy pasta.
Substitutions and Variations
- Macaroni: Swap with other short pasta like shells, cavatappi, or penne.
- Cheddar: Use a mix of cheeses like Gouda, Monterey Jack, or Gruyère for varied flavor.
- Milk: Substitute with half-and-half for a richer sauce or plant-based milk for a dairy-free option.
- Vegan Option: Use vegan butter, plant-based milk, vegan cheese, and omit Worcestershire or use a vegan alternative.
- Gluten-Free: Use gluten-free flour, pasta, and panko bread crumbs.
- Spicy Mac and Cheese: Increase cayenne to ½ teaspoon or add 1 tablespoon chopped jalapeños.
- Loaded Mac and Cheese: Mix in ½ cup cooked bacon or broccoli before baking.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 16 ounces elbow macaroni, ¼ cup butter, ¼ cup all-purpose flour, ¼ teaspoon dried thyme, ¼ teaspoon cayenne pepper, ⅛ teaspoon white pepper, 3 cups milk, 1 teaspoon salt, ¼ teaspoon Worcestershire sauce, 1 pinch ground nutmeg, 3 cups shredded sharp Cheddar cheese (divided), 1 teaspoon Dijon mustard, ½ cup panko bread crumbs, and 1 tablespoon melted butter.
- Preheat the oven to 400°F (200°C).
Tip: Have all ingredients measured and ready to streamline the process.
Step 2: Cook the Pasta
- Bring a large pot of lightly salted water to a boil.
- Cook 16 ounces elbow macaroni until tender yet firm to the bite (al dente), about 8 minutes.
- Drain and set aside.
Tip: Don’t overcook the pasta; al dente ensures it holds up in the sauce and baking.
Step 3: Make the Cheese Sauce
- Melt ¼ cup butter in a large saucepan over medium heat until it foams and bubbles.
- Stir in ¼ cup all-purpose flour and cook, stirring, until the mixture turns pale yellow, 3-4 minutes, to form a roux.
- Add ¼ teaspoon dried thyme, ¼ teaspoon cayenne pepper, and ⅛ teaspoon white pepper; cook and stir for 1 minute.
- Whisk in 1 cup milk until smooth, then add the remaining 2 cups milk. Bring to a simmer, whisking often.
- Stir in 1 teaspoon salt, ¼ teaspoon Worcestershire sauce, and a pinch of ground nutmeg. Simmer on medium-low, whisking frequently, until thickened, about 8 minutes.
- Turn off the heat and stir in 2 ¼ cups shredded sharp Cheddar cheese until melted and smooth. Mix in 1 teaspoon Dijon mustard.
Tip: Whisk constantly when adding milk to avoid lumps, and melt cheese off the heat to prevent separation.
Step 4: Combine Pasta and Sauce
- Transfer the cooked macaroni to an 8×8-inch casserole dish.
- Pour the cheese sauce over the macaroni and stir to thoroughly combine.
Tip: Mix gently to coat the pasta evenly without breaking it.
Step 5: Prepare the Topping
- In a small bowl, mix ½ cup panko bread crumbs with 1 tablespoon melted butter until evenly coated.
- Sprinkle the panko mixture over the macaroni and cheese.
- Sprinkle the remaining ¾ cup shredded sharp Cheddar cheese on top.
Tip: Toss the panko thoroughly with butter for a uniform, crispy topping.
Step 6: Bake and Serve
- Bake in the preheated oven until the top is golden brown, about 20 minutes.
- Let rest for 5-10 minutes before serving to allow the sauce to set slightly.
Tip: Check at 15 minutes to avoid over-browning the topping.
FAQs
1. Why is my sauce grainy?
A grainy sauce can result from overheating the cheese or using pre-shredded cheese with additives. Melt cheese off the heat and use freshly shredded Cheddar.
2. Can I use a different cheese?
Yes, try Gouda, Monterey Jack, or a mix for varied flavor, but sharp Cheddar gives the classic taste.
3. Is this recipe gluten-free?
Not as written, but use gluten-free flour, pasta, and panko for a gluten-free version.
4. Why is my topping soggy?
A soggy topping can result from underbaking or not mixing panko with enough butter. Bake until golden and toss panko thoroughly with melted butter.
5. Can I make this ahead?
Yes! Prepare the sauce or assemble the dish a day ahead, refrigerate, and bake when ready.
6. Can I skip the panko topping?
Yes, but the topping adds crunch. Alternatively, use crushed crackers or extra cheese for the top.
7. What are the health benefits of this dish?
Cheese provides calcium and protein, but this is a rich dish—enjoy in moderation with a vegetable side.