Creamy Mac and Cheese

Method

1. 01

   Preheat the oven to 200°C and lightly grease a medium baking dish with 10 g of unsalted butter.

2. 02

   Boil 3 l of water at 100°C in a large pot, add 1 tsp of salt and cook the elbow pasta for 1 minute less than indicated on the package, until al dente. Drain and set aside.

3. 03

   Melt 40 g of unsalted butter in the same pot over medium heat. Add the all-purpose flour and cook for 2 minutes, stirring constantly, until it smells slightly nutty and looks like a pale golden paste.

4. 04

   Gradually pour in the warm whole milk while continuously whisking for 4 to 5 minutes, until the sauce thickens and coats the back of a spoon.

5. 05

   Reduce the heat to low and season the sauce with 0.5 tsp of salt, Dijon mustard, garlic powder, and ground black pepper. Stir for 1 minute to combine.

6. 06

   Turn off the heat and add the cheddar cheese and Monterey Jack cheese in batches, stirring until completely melted and the sauce appears smooth and glossy.

7. 07

   Add the cooked elbow pasta to the cheese sauce and gently mix until each piece is well coated. Taste and adjust only if necessary with the remaining salt.

8. 08

   Transfer the mac and cheese to the baking dish. Melt the remaining 15 g of unsalted butter, mix it with the panko, and distribute this mixture over the surface.

9. 09

   Bake at 200°C for 8 to 10 minutes, until the panko is golden and the edges are bubbling. Let it rest for 5 minutes before serving so the mac and cheese is creamy and not runny.