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

Scale

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.

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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.