Ultramodern White Cheddar Mac and Cheese

How to Make Ultramodern White Cheddar Mac and Cheese

Total time: 50 min · Yields 6 servings

1. 1

   Prepare the Pasta

   Preheat your oven to 190°C (375°F). Bring a large pot of salted water to a boil. Cook the macaroni for 2 minutes less than the package instructions for 'al dente'. Drain and set aside; do not rinse.

2. 2

   Create the Roux

   In a large heavy-bottomed saucepan or Dutch oven, melt the 115g of butter over medium heat. Whisk in the flour and cook for 2 minutes, stirring constantly, until the mixture is bubbling and smells slightly nutty but has not browned.

3. 3

   Build the Mornay Sauce

   Gradually whisk in the milk, a splash at a time, ensuring each addition is fully incorporated before adding more. Once all milk is added, simmer for 5-8 minutes until thickened. Remove from heat and stir in the mustard, garlic powder, nutmeg, pepper, and 80% of the grated cheeses until smooth.

4. 4

   Assemble and Bake

   Fold the cooked pasta into the cheese sauce until every noodle is coated. Pour the mixture into a greased 9x13 inch baking dish. Top with the remaining cheese.

5. 5

   Add the Crunch and Finish

   In a small bowl, mix Panko, melted butter, parsley, and paprika. Sprinkle evenly over the pasta. Bake for 20-25 minutes until the sauce is bubbling and the top is golden brown. Let rest for 5 minutes before serving.