This is basic mac and cheese at its best – easy and cheesy with just the right amount of crusty topping!
Do you have a favorite comfort food? Good old macaroni and cheese is my 10-year-old’s usual request and he asked for it several times recently and I hadn’t gotten around to it.
Then, he got sick (twice!) and didn’t want to eat a thing. When he was finally on the mend and his appetite was returning, I knew it was time to make his favorite.
For a fancy mac and cheese, Ina Garten, of The Barefoot Contessa fame, has a terrific recipe. For a great traditional recipe which pleases kids and adults alike, I love this version.
It’s simple yet truly special thanks to the crunchy topping and hint of Dijon. All the ingredients are easy to have on hand, too.
Feel free to use your go-to block cheddar cheese, but for this recipe, I don’t hesitate to use my favorite brand of pre-shredded cheddar. We enjoy extra-sharp (and Sargento’s Double Cheddar is wonderful), but if you prefer a mild cheddar, use that.
I like to put fresh tomato slices under the topping prior to baking, but I have purists in my family. So, I eat my tomatoes on the side. Several people in my extended family must eat their macaroni and cheese with a side of stewed tomatoes. Accordingly, they are sometimes on the menu.
This is also a great time to pull your favorite bag of frozen green veggies out of the freezer, which happen to be extra nutritious since they’re frozen at the peak of ripeness. Easy too.
Christian, however, would be happiest with a mountain of mac and cheese on his plate, and nothing else. This recipe is dedicated to him. And I hope you enjoy it as much!
- 8 ounces pasta (my favorites are the traditional elbow, gemelli, and bucatini)
- ¼ cup butter
- 3 tablespoons all-purpose flour
- ¼ teaspoon each kosher salt and freshly ground pepper
- 1 level teaspoon Dijon mustard (resist the urge to use a heaping spoonful…a little goes a long way)
- 2 cups milk (I use nonfat but 2% or whole are fine also.)
- 2 cups (8 ounces) shredded sharp cheddar cheese
- 2 tablespoons butter, melted
- 1 cup panko (Japanese bread crumbs) or coarse dry bread crumbs
- ½ cup (2 ounces) shredded cheddar cheese (see notes)
Preheat oven to 350℉.
First, make the topping by tossing the panko with the melted butter in a medium bowl. Then mix in the cheese. Set aside.
Cook the pasta according to the package directions, drain and cover.
While the pasta is cooking, melt the butter in a large saucepan and blend in the flour, salt and pepper. Cook until the mixture is bubbly, and then gradually add the milk, stirring while adding. Stir in the Dijon.
Over medium heat, cook and stir until the sauce boils, and then simmer for one minute, stirring constantly.
Reduce the heat to low, add the cheese, and stir until just melted.
Add the pasta to the cheese mixture and toss lightly to coat. Pour into a 9-inch square baking dish (see note), and then sprinkle with the topping.
Bake for 20-25 minutes or until the cheese is bubbly and the topping is lightly golden.
• This recipe may be baked in any 2-quart casserole. I like using a 9-inch square pan because it provides a good ratio of crispy surface area to gooey inside. If you use a 9-inch round casserole, which yields slightly less surface area, you may wish to use about ¾ of the topping recipe.
• When freezing, it’s best to do so prior to baking.