Macaroni and Cheese
From Yankee Magazine — October 2006
Pasta Recipes
Preparation Time: 25 minutes
Start to Finish Time: 50 minutes
Yield: 4 to 6 servings
- 7 tablespoons salted butter, divided
- 3/4 cup panko breadcrumbs
- 1 8-ounce package ziti, macaroni, or your favorite pasta
- 4 tablespoons all-purpose flour
- 2 cups milk
- 1/4 teaspoon kosher or sea salt
- 1/4 teaspoon freshly ground black pepper
- Pinch crushed red-pepper flakes
- 1 tablespoon Dijon mustard
- 8 ounces (about 2 cups) extra-sharp Vermont cheddar cheese, shredded
- 1/3 cup grated Parmesan cheese
Preheat oven to 350°. Melt 3 tablespoons butter in a large, heavy skillet. Add panko and stir until coated; set aside.
Cook pasta according to package, stopping 2 minutes shy of suggested cooking time. Drain and set aside.
Meanwhile, melt remaining 4 tablespoons butter in a large, heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking continuously, about 1 minute; don't let mixture brown. Add milk gradually and cook over medium heat, whisking continuously, until mixture is thickened and bubbly, about 5 minutes. Remove from heat; add salt, pepper, red-pepper flakes, mustard, and cheeses, whisking until melted.
Add pasta; then spoon mixture into a lightly greased 2-quart casserole or four lightly greased 2-cup baking dishes. Sprinkle with breadcrumbs. Bake 20-25 minutes, or until bubbly.
Reviews by Readers
This recipe is delicious. I doubled the amount of Panko and used more crushed red pepper than the recipe called for and it was GREAT. I am making it again tonight!! It was a huge hit with my family. – Reviewed by Jacqueline Cebik
The only way to eat mac and cheese. I don't think I'll ever have the box mix ever again! This takes longer to make but it's worth it! – Reviewed by Rebecca Rider
Excellent recipe — added some cubed honey ham, sauteed onions and broccoli to make a well rounded meal. Our family, friends and neighbors beg us to make more!! – Reviewed by lynda and kevin abbot
Very good indeed. I added some grated carrot and strips of roasted red peppers for some color, the panko makes a nice crumb topping. – Reviewed by Steve Pond
This is the BEST Mac & Cheese I have had in 47 years! It is the only one I will make. The PANKO crumbs on top make it. There truly is no better flavor for this recipe. – Anonymous Review
This is the BEST Mac & Cheese I have had in 47 years! It is the only one I will make. The PANKO crumbs on top make it.There truley is no better flavor for this recipe. – Anonymous Review
This is pretty much the way I make Mac & Cheese - except we like it with Gorgonzola. – Reviewed by Carla Lapierre
I think Yankee magazine taught me to make Mac & Cheese years ago, very much like this. Still a family favorite! – Anonymous Review
Find Similar Recipes
- By Category
- By Course
- By Preparation Method
