Homemade Mac and Cheese From Scratch
Learn how to make the best homemade mac and cheese from scratch with this guide. Achieve creamy, non-breaking sauce and a shattering panko crust in just 30 minu
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mygrandmarecipes.com.
Cooking tools:
- Grater
- Cast iron skillet
- Baking dish
- Pot
- Whisk
- Wooden spoon
- Colander
- Kitchen scale
- Measuring cup
- Measuring spoon
- Mixing bowl
- Oven
- Stove
Ingredients
- 1 lb (454g) Elbow macaroni or cavatappi
- 1 tbsp (15g) Kosher salt
- 4 tbsp (56g) Unsalted high-fat butter
- 1/4 cup (32g) All-purpose flour
- 3 cups (710ml) Whole milk, slightly chilled
- 1 cup (240ml) Heavy cream
- 12 oz (340g) Extra sharp cheddar cheese, hand-grated
- 4 oz (115g) Gruyère or Fontina cheese, hand-grated
- 1/2 tsp (2.5g) Smoked paprika
- 1/2 tsp (2.5g) Ground mustard powder
- 1/4 tsp (1.25g) Cayenne pepper
- 1 cup (60g) Panko breadcrumbs
- 2 tbsp (28g) Melted butter
- 1/2 cup (50g) Freshly grated Parmesan cheese
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