Chef John's Macaroni and Cheese

Ingredients

• elbow macaroni (450 grams)
• butter (63.5 grams)
• all-purpose flour (31.25 grams)
• dried thyme (0.625 grams)
• cayenne pepper (0.625 grams)
• white pepper (0.25 grams)
• milk (720 milliliters)
• salt (6 grams)
• Worcestershire sauce (1.25 milliliters)
• ground nutmeg (0.25 grams)
• shredded sharp Cheddar cheese (345 grams)
• Dijon mustard (5 milliliters)
• panko bread crumbs (50 grams)
• butter, melted (14 grams)

Instructions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
3. Melt ¼ cup butter in a large saucepan over medium heat. When butter starts to foam and bubble, stir in flour; cook on medium heat until flour begins to turn pale yellow, 3 to 4 minutes.
4. Add thyme, cayenne, and white pepper; cook and stir another minute, then whisk in 1 cup milk until smooth. Pour in remaining milk and whisk again. Bring sauce just to a simmer.
5. Stir in salt, Worcestershire sauce, and nutmeg. Simmer, whisking often, on medium-low heat until thickened, about 8 minutes.
6. Turn heat off, then add 2 ¼ cups Cheddar cheese; stir until melted and combined. Mix in Dijon mustard.
7. Transfer macaroni into a 8x8-inch casserole dish, then pour in cheese sauce; stir to thoroughly combine pasta with sauce.
8. Mix together panko bread crumbs and 1 tablespoon melted butter in a small bowl.
9. Sprinkle mixture over macaroni and cheese. Sprinkle remaining ¾ cup Cheddar cheese on top.
10. Bake in the preheated oven until top is golden brown, about 20 minutes.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 695
• fat: 32 g
• sats: 20 g
• carbs: 73 g
• fibre: 3 g
• protein: 29 g
• salt: 0.93 g