Classic Baked Macaroni and Cheese Casserole | Fronk Recipes
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Ingredients
- Kosher salt
- 1 pound (450g) elbow macaroni
- 7 tablespoons (105g) unsalted butter, divided
- 2 tablespoons (16g) all-purpose flour
- 2 cups (475ml) milk
- 12 ounces (340g) grated sharp cheddar cheese (see note)
- 1 teaspoon (5ml) hot sauce, such as Frank's RedHot
- 1/2 teaspoon (2g) mustard powder
- 1/4 teaspoon (1g) garlic powder
- 1/4 pound (115g) grated Gruyère cheese (see note)
- 1 cup panko bread crumbs (2 ounces; 55g)
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