Baked Macaroni and Cheese

1. Heat the oven and prep the dish. Preheat oven to 375°F. Lightly butter a 9 x 13-inch baking dish with a little extra butter (or use nonstick spray). This is separate from the 4 tbsp butter used for the sauce. Set aside.

2. Boil the pasta. Bring a large pot of water to a boil. Salt it generously so it tastes pleasantly salty. Cook macaroni 1 to 2 minutes less than the package says (it should be just shy of done). Reserve 1/2 cup pasta water, then drain and set aside.

   

3. Make the roux. In a medium saucepan over medium heat, melt 4 tbsp butter. Whisk in the flour and cook for 1 minute, whisking constantly. It should look like a smooth paste and smell slightly nutty, not browned.

4. Whisk in the milk. Slowly pour in the warm milk while whisking to avoid lumps (warm it in the microwave for 60 to 90 seconds, or on the stovetop until steaming but not boiling). Cook, whisking often, until the mixture thickens enough to coat the back of a spoon, about 4 to 6 minutes.

5. Season and melt the cheese. Turn heat to low. Whisk in salt, pepper, Dijon, garlic powder, and smoked paprika. Turn off the heat, then stir in 3 cups cheddar and all the Monterey Jack, adding handfuls at a time until melted and smooth. If the sauce looks a little thick, splash in a bit of the reserved pasta water.

   

6. Combine pasta and sauce. If your saucepan is large enough, add the drained macaroni to the saucepan and stir until every noodle is coated. If not, return the pasta to the large pot, pour the cheese sauce over it, and stir. Pour into the baking dish. Sprinkle the remaining 1 cup cheddar over the top.

7. Mix the topping. In a small bowl, stir together panko, 2 tbsp melted butter, Parmesan (if using), and parsley (if using). Scatter evenly over the mac.

   

8. Bake. Bake uncovered until bubbling around the edges and golden on top, about 20 to 25 minutes.

9. Rest, then serve. Let it sit for 10 minutes before scooping. This helps the sauce settle so you get creamy servings, not a molten situation.

   

Tips and Variations

• Shred and measure your cheese first: Once the sauce is ready, you want to add cheese right away so it melts smoothly without overcooking.
• Shred your own cheese if you can: Pre-shredded cheese often has anti-caking agents that can make the sauce less smooth.
• Want extra crisp edges? Use a slightly larger or shallower baking dish so more surface area browns.
• Make it a meal: Stir in 2 cups shredded rotisserie chicken, or fold in 6 slices cooked chopped bacon.
• Add a veggie: Mix in 2 cups steamed broccoli florets or a few handfuls of baby spinach (stir it in right before baking so it wilts).
• Spicy version: Add 1 to 2 tbsp chopped pickled jalapeños or a pinch of cayenne to the sauce.
• Gluten-free: Use gluten-free pasta and a 1:1 gluten-free flour blend for the roux. (Breadcrumb topping can be swapped for gluten-free panko.)