80 minutes
A rich and creamy macaroni bake with sharp cheddar and nutty Gruyère cheese, topped with a crispy panko crust.
to taste
Elbow Macaroni
0 oz
Unsalted Butter, divided
0 oz
Sodium Citrate
teaspoons
Sharp Cheddar Cheese, grated
0 oz
teaspoons
Mustard Powder
teaspoons
teaspoons
Gruyère Cheese, grated
0 oz
Panko bread crumbs
cups
1. Preheat Oven
Preheat your oven to 400°F (204°C).
2. Cook Pasta
Bring a large pot of salted water to a boil and cook the elbow macaroni for about two minutes less than the package instructions. Drain the pasta and toss it with 2 tablespoons (30g) of butter in a large mixing bowl.
3. Prepare Cheese Sauce
In a large saucepan, bring 3 cups of water to a simmer. Whisk in 4 teaspoons (20g) of sodium citrate. Gradually add the grated sharp cheddar cheese, whisking constantly until fully melted. Stir in the hot sauce, mustard powder, and garlic powder. Taste and season with kosher salt if needed.
4. Combine Pasta and Sauce
Combine the cooked pasta with the cheese sauce, mixing well to ensure every piece is coated. Let the mixture cool slightly, then fold in the grated Gruyère cheese.
5. Transfer to Baking Dish
Transfer the mixture into a greased 9- by 13-inch baking dish, spreading it out evenly.
6. Prepare Topping
In a small mixing bowl, melt the remaining 3 tablespoons (45g) of butter and mix it with the panko bread crumbs. Season with a pinch of kosher salt. Scatter this mixture over the macaroni and cheese, ensuring an even layer.
7. Bake
Place the dish on the top rack of your preheated oven and bake for about 45 minutes, until the topping is golden brown.
8. Rest and Serve
Let the macaroni rest for 15 minutes to set before serving.
Stir in cooked bacon, ham, shredded chicken, or lobster meat, or add sautéed mushrooms for a vegetarian option.
Mix in blanched broccoli, sautéed spinach, or roasted red peppers before baking.
Try incorporating a smoked Gouda or smoked Cheddar for a deeper flavor profile, add a bit of blue cheese or gorgonzola sparingly for a punchy note, or include some Fontina or Emmental for a nuttier twist.
Add diced jalapeños, chili flakes, or Sriracha into the cheese sauce for a kick.
Infuse your béchamel sauce with a bay leaf and a pinch of nutmeg or cayenne pepper, toast some mustard seeds or add Dijon mustard for a tangy kick, or experiment with smoked paprika or chipotle powder for smokiness.
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