American Classics
American Classics
Free recipe
Baked Mac and Cheese
Creamy elbow macaroni baked under a buttery breadcrumb crust with three sharp cheeses. The bechamel base gives it a silky bite all the way through.
in the kitchen -- behind-the-scenes shots from our test cook
Method
- Boil the macaroni in salted water for 7 minutes until just shy of al dente, then drain.
- Melt the butter in a saucepan, whisk in the flour for 1 minute, then slowly stream in the milk.
- Stir in the cheddar, gruyere, and parmesan until smooth, then fold in the cooked macaroni.
- Transfer to a baking dish, top with panko, and bake at 375 degrees F for 25 minutes until bubbly.
Cooks notes. Recipes are tested in a US home kitchen. Substitute lemon for lime if you must, but the result will read brighter. Salt to taste -- our quantities skew toward kosher.
More from this kitchen
