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Grandma's Baked Mac and Cheese

A classic, chicken-broth-free baked mac and cheese with a Béchamel sauce, two kinds of cheese and crispy panko topping.
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Prep Time 5 minutes
Cook Time 45 minutes

Equipment

  • 1 Stockpot
  • 1 Small Saucepan
  • 1 Whisk
  • 1 Wooden Spoon or Cooking Spoon
  • 1 9x13 Casserole Dish
  • 1 Cheese Grater
  • Measuring Cups & Spoons

Ingredients
  

  • 1 lb. Elbow Pasta
  • 1 quart Whole Milk
  • 1/2 cup Salted Butter
  • 1/2 cup Flour
  • 1 tbsp Kosher Salt
  • 8 oz. White Cheddar Cheese Block, Shredded (About 2.5-3 cups)
  • 3/4 cup Parmesan Cheese, Freshly Shredded
  • 1 cup Plain Panko Breadcrumbs

Instructions
 

  • Pour the quart of whole milk into a small saucepan and heat on medium heat until it coats the back of a wooden or cooking spoon. Turn off heat before it starts to boil; set aside for later.
  • Grate cheeses (8 oz. white cheddar and 3/4 cup freshly grated parmesan) and set aside. Cook elbow pasta in stockpot according to package directions. Drain and set aside.
  • Preheat oven to 400 degrees.
  • Add 1/2 cup of butter to the now empty stockpot you used to cook the pasta. Cook on medium heat until melted.
  • Whisk 1/2 cup of flour into the butter and allow to cook for 2-3 minutes until lightly browned and bubbling.
  • Slowly add warm milk to the butter/flour mixture, whisking with each addition until smooth. Stir in kosher salt.
  • Cook on medium heat for five minutes or until slightly bubbling. Add cheeses and stir until melted. Once melted, turn off heat.
  • Add cooked pasta to the cheese sauce and mix thoroughly. Pour into 9x13 casserole dish. Top with one cup of panko breadcrumbs.
  • Bake for 20 minutes or until bubbling. Remove from oven and serve hot.