Elbow macaroni in a creamy cheddar cheese sauce, topped with buttered crumbs and baked until golden and bubbling. A holiday and Sunday-dinner favorite; serves 10.
Baked mac and cheese is a must on many holiday tables, especially in the South. A simple white sauce keeps it creamy, and a mix of sharp cheddar and a melting cheese gives the best flavor.
Undercook the pasta a little; it finishes cooking in the oven.
Cook the pasta. Heat the oven to 350°F. Boil the macaroni in salted water 2 minutes less than the package says; drain.
Make the sauce. Melt the butter in a large pot, whisk in the flour and cook 1 minute. Slowly whisk in the milk and half-and-half and simmer, whisking, 5 minutes, until thickened. Stir in the mustard, salt, pepper and paprika.
Add the cheese. Off the heat, stir in 3 cups of the cheddar and all the Monterey Jack until melted. Fold in the macaroni.
Assemble. Spread in a buttered 9 x 13-inch dish. Top with the remaining cheddar, then the panko tossed with melted butter.
Bake. Bake 25 to 30 minutes, until bubbling and golden. Rest 10 minutes before serving.
Nutrition per serving (estimated)
600Calories
45 gCarbohydrates
2 gFiber
44 gNet carbs
27 gProtein
35 gFat
Estimated per serving, based on 10 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.
