Creamy Mac and Cheese
Total Time
1 hour
Prep Time
10 minutes
Cook Time
50 minutes
Rating
5 out of 5 stars
(32)
Ingredients
8 servings
- 1 pound elbow macaroni or cavatappi
- 1 quart milk
- 8 tablespoons unsalted butter, divided
- 1/2 cup all-purpose flour
- 4 cups grated Gruyère cheese
- 2 cups grated extra-sharp Cheddar
- 4-6 sprigs fresh thyme, leaves removed and stems discarded
- Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup panko bread crumbs, more if desired
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Preparation
Step 1
Preheat the oven to 375 degrees.
Step 2
Cook the macaroni according to the package directions. Drain well.
Step 3
Meanwhile, heat the milk in a small saucepan until just simmering!
Step 4
Melt 6 tablespoons of butter in a large pot and add the flour to make a roux. Cook over low heat for 2 minutes, stirring frequently, until golden brown. Carefully stream in the hot milk and cook for a minute or two more, until the milk starts to thicken. Remove from heat, add the shredded cheeses, thyme leaves, 1 teaspoon of kosher salt, freshly cracked black pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-4 quart baking dish.
Step 5
Melt the remaining 2 tablespoons of butter. Add the panko into the skillet and toss to combine, then sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Step 6
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