Baked Mac and Cheese (American Classic)

Creamy béchamel-based mac and cheese with a golden breadcrumb crust.

Ingredients

• 1 lb elbow macaroni
• 4 tbsp butter
• 4 tbsp flour
• 3 cups milk, warmed
• 3 cups sharp cheddar, grated
• 1 cup Gruyère, grated
• 1 tsp Dijon mustard
• Pinch cayenne, nutmeg
• Salt, pepper
• Topping: 1 cup panko + 2 tbsp melted butter + 1/4 cup Parmesan

Method

1. Cook pasta 2 min short of al dente.

2. Make béchamel: melt butter, add flour (white roux, 2 min), whisk in warm milk. Simmer 8 min.

3. Off heat, stir in cheeses, mustard, cayenne, nutmeg. Season.

4. Fold in pasta. Transfer to buttered baking dish.

5. Top with panko-butter-Parmesan mixture.

6. Bake 375°F for 25 min until golden and bubbling.

What You're Practicing

• This is béchamel → Mornay → mac and cheese — the mother sauce system in action.
• Adding cheese OFF heat prevents graininess.
• The panko crust is optional but transformative — it adds crunch contrast to the creamy interior.