Thanksgiving Mac and Cheese (Printable Version)
A rich, creamy mac with sharp cheddar and Gruyère, topped with crispy panko breadcrumbs.
# Ingredients Required:
→ Pasta
01 -
227 grams elbow macaroni
→ Cheese
02 -
227 grams sharp cheddar cheese, shredded
03 -
113 grams Gruyère cheese, shredded
→ Sauce
04 -
480 milliliters whole milk
05 -
57 grams unsalted butter
06 -
30 grams all-purpose flour
→ Topping
07 -
100 grams panko breadcrumbs
→ Seasoning
08 -
Salt, to taste
09 -
Black pepper, to taste
10 -
0.5 grams garlic powder
# Guide to Cooking:
01 -
Bring a large pot of salted water to boiling point. Add elbow macaroni and cook until al dente. Drain thoroughly and set aside.
02 -
In a saucepan, melt unsalted butter over medium heat. Whisk in all-purpose flour until smooth and cook for 2 minutes to eliminate raw flour taste.
03 -
Gradually pour in whole milk while whisking continuously until the sauce thickens, approximately 5 minutes. Remove from heat and stir in shredded sharp cheddar and Gruyère cheeses until fully melted and incorporated.
04 -
Transfer the cooked pasta to a mixing bowl. Pour over the cheese sauce and mix thoroughly. Season with salt, black pepper, and garlic powder to taste.
05 -
Preheat oven to 175°C. Grease a baking dish and pour in the mac and cheese mixture. Evenly sprinkle panko breadcrumbs on top. Bake for 25 to 30 minutes or until the top is golden brown and crisp.
# Extra Suggestions:
01 -
Whisk constantly while adding milk for a smoother sauce texture.
02 -
Adjust salt and pepper according to personal preference.
03 -
Adding a pinch of nutmeg enhances warmth and depth of flavor.