Beecher's-Style Mac & Cheese

• •8 oz Elbow Macaroni
• •4 tbsp Unsalted Butter
• •4 tbsp All-Purpose Flour
• •2 cups Whole Milk
• •0.5 cup Heavy Cream
• •10 oz Sharp White Cheddar Cheese, freshly grated
• •1 tsp Dijon Mustard
• •0.5 tsp Onion Powder
• •0.5 tsp Garlic Powder
• •0.3 tsp Cayenne Pepper
• •Pinch Freshly Grated Nutmeg
• •To taste Salt
• •To taste Freshly Ground Black Pepper
• •0.5 cup Panko Breadcrumbs (optional, for topping)
• •1 tbsp Unsalted Butter, melted (for topping)

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Lightly grease an 8x8 inch (2-quart) baking dish.

2. 2

   Cook the elbow macaroni according to package directions until al dente. Drain well and set aside. Do not rinse.

3. 3

   While the pasta cooks, prepare the cheese sauce. In a large saucepan or Dutch oven, melt 4 tbsp unsalted butter over medium heat. Add the all-purpose flour and whisk constantly for 2 minutes to create a roux. It should be light golden, not browned.

4. 4

   Gradually whisk in the whole milk and heavy cream until smooth. Bring the mixture to a gentle simmer, whisking occasionally, and cook for 3-5 minutes, or until the sauce has thickened enough to coat the back of a spoon.

5. 5

   Remove the saucepan from the heat. Stir in the Dijon mustard, onion powder, garlic powder, cayenne pepper, and a pinch of nutmeg. Season generously with salt and freshly ground black pepper.

6. 6

   Add the freshly grated sharp white cheddar cheese to the sauce in batches, stirring constantly after each addition until the cheese is completely melted and the sauce is smooth and creamy. Do not return the sauce to a boil once the cheese is added, as this can make it grainy.

7. 7

   Add the cooked macaroni to the cheese sauce and stir gently until all the pasta is evenly coated.

8. 8

   Pour the macaroni and cheese mixture into the prepared baking dish, spreading it evenly.

9. 9

   For the optional topping: In a small bowl, combine the panko breadcrumbs with 1 tbsp melted butter. Sprinkle this mixture evenly over the top of the mac and cheese.

10. 10

    Bake for 20-25 minutes, or until the mac and cheese is bubbly around the edges and the topping is golden brown and crispy.

11. 11

    Remove from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to set slightly and become even creamier.

Chef's Tips

• 💡Always grate your own cheese from a block. Pre-shredded cheeses often contain anti-caking agents that can prevent a smooth, creamy sauce.
• 💡Cook your pasta al dente (slightly firm) as it will continue to cook in the oven. Overcooked pasta will become mushy.
• 💡When adding cheese to the sauce, make sure the pan is off the heat. Gentle heat helps the cheese melt smoothly without breaking or becoming oily.
• 💡Adjust the cayenne pepper to your preference. For more heat, add a little extra; for less, reduce or omit it.