Accompanied by a crispy crust, this dish will be loved by both kids and grown-ups!
1 (16 oz.) pack
Sharp Cheddar cheese
3 cups, shredded, divided
Panko bread crumbs
1 tbsp., melted
- Heat the oven to 400° F/200° C/Gas Mark 6.
- Add lightly salted water to a large pot and bring to a rolling boil. When the water is boiling, add macaroni and cook, uncovered and stirring occasionally, for about 8 minutes or until the pasta is cooked through. Drain.
- Add butter to a large saucepan and melt it over a medium heat. When the butter is bubbling, add flour and cook the flour starts to become pale yellow or for about 3 to 4 minutes.
- Add the next 3 ingredients (from thyme to white pepper). Cook, stirring, for one more minute.
- Add 1 cup milk and whisk well until smooth. Pour in the rest of the milk and whisk again. Bring the sauce to a simmer.
- Add the next three ingredients (from nutmeg to salt) and simmer on a medium-low heat for about 8 minutes, whisking often, until the sauce thickens.
- Turn off the heat and add 2 ¼ cups Cheddar cheese. Stir until well combined and add Dijon mustard.
- Place the macaroni in a casserole dish, add the cheese sauce, and stir will until the sauce combines with pasta well.
- In a separate dish, combine the bread crumbs and the butter. Sprinkle the mixture over macaroni and cheese. Sprinkle the rest of Cheddar (3/4 cup) on top of the dish.
- Bake until the topping is golden brown or for about 20 minutes.
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