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Baked mac & cheese

  • 45 g Unsalted Butter
  • 3 T White Wheat Flour
  • 1 T Mustard Seed, ground
  • 1 t Paprika
  • 360 g Cream
  • 360 g Milk
  • 110 g Sharp Cheddar Cheese, shredded
  • 140 g Monterey Jack Cheese, shredded
  • 1/2 t Medium-Grain Salt
  • 1/2 t Black Peppercorn, ground
  • 240 g Elbow Macaroni, cooked al dente, do not rinse
  • For topping
    • 80 g Monterey Jack Cheese, shredded
    • 45 g Unsalted Butter, melted
    • 120 g Breadcrumbs
  1. Prepare kitchen. Heat oven to 350ºF (177ºC) and grease a baking dish.
  2. Make roux. Brown the butter in a large saucepan over medium heat. Whisk in the flour and cook 3 minutes, stirring occasionally, until the roux is the texture of play-doh. Whisk in the mustard and paprika, and cook until aromatic, about another minute.
  3. Make sauce. Whisk in the milk, increase the heat to medium-high, and cook, whisking often, until mixture is slightly thickened, 7 to 8 minutes. Remove from heat. Stir in the cheese, remaining salt, and pepper.
  4. Combine mac & cheese. Fold in the macaroni and move to the prepared dish. Sprinkle with the remaining cheese, then toss the breadcrumbs with the melted butter and distribute evenly over the top.
  5. Bake 15-20 minutes until golden on top, but not dried out.
  6. Cool for 5 minutes before serving.

  1. Brown, Alton. "Baked Macaroni and Cheese." 20 October 2020. ↩