The Ultimate Macaroni and Cheese
The sauce might seem a bit runny at first, but it will thicken when baked with the starchy macaroni
- 3 cups elbow macaroni (450g)
- 3 TBSP butter
- 3 cloves garlic, minced
- 1 tsp fresh chopped thyme
- 1/3 cup flour
- 4 cups milk
- 2 TBSP dijon mustard
- 1/4 tsp nutmeg
- 1/4 tsp salt & pepper
- pinch cayenne pepper
- 1 1/2 cups shredded Gruyere cheese
- 1 1/2 cups shredded extra old cheddar cheese
- 1/2 cup panko
- 1/4 cup grated parmesan cheese
- 1 TBSP butter, diced & softened
In large pot of boiling salted water, cook pasta until al dente. Drain, set aside.
Meanwhile in a large saucepan, melt butter over medium heat, cook garlic & thyme, stirring occasionally, until fragrant, about 2minutes
Whisk in flour, cook whisking constantly for 2 minutes. Pour in milk in slow steady stream, whisking constantly until smooth, cook, whisking often, until thickened, about 7 minutes.
Whisk in mustard, nutmeg, salt, pepper & cayenne pepper. Stir in Gruyere and cheddar cheese until smooth. Stir in pasta. Scrape into lightly greased 12 cup(3L) casserole dish.
In bowl, combine panko with parmesan cheese, using fingers, rub in butter until mixture resembles coarse sand. Sprinkle over pasta mixture.
Bake in 400F oven until sauce is bubbly and topping is golden, about 25mins. Let stand for 10 minutes before serving.