Classic Baked Mac and Cheese
Contains statutory allergens: Gluten, Milk / dairy, Mustard
Already have some of these ingredients in your fridge?
Open in the free Foodwin app to automatically subtract what you have at home and add only what's missing to your shared household grocery list.
Ingredients (12)
Tap to check off
Instructions (7)
Preheat the oven to 200°C (400°F). Bring a large pot of salted water to a boil and cook the macaroni pasta until just al dente, about 2 minutes less than package instructions. Drain and set aside.
Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for about 1 to 2 minutes until bubbling and lightly golden to eliminate raw flour taste.
Gradually pour in the milk in a steady stream, whisking constantly to prevent lumps. Bring the sauce to a gentle simmer and cook until thickened and smooth, about 4 to 5 minutes.
Remove the saucepan from the heat. Stir in the mustard, paprika, nutmeg, salt, black pepper, and most of the grated Cheddar and Jarlsberg, reserving a small portion of both cheeses for topping. Stir until smoothly melted.
Add the cooked macaroni into the cheese sauce and fold thoroughly to coat every noodle evenly.
Transfer the mixture to a buttered baking dish. Scatter the reserved grated Cheddar, Jarlsberg, and panko breadcrumbs evenly over the top.
Bake in the preheated oven for 18 to 22 minutes until bubbly around the edges and golden and crunchy on top. Let stand for 5 minutes before serving.
