Ingredients
Equipment
Method
Stovetop Instructions
- Cook the macaroni according to package directions until al dente. Drain well and set aside.
- In a large pot or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux.
- Gradually whisk in the warm milk until the mixture is completely smooth. Bring to a simmer and cook, stirring frequently, until the sauce has thickened, about 5-7 minutes.
- Remove the pot from the heat. Stir in the Dijon mustard, salt, pepper, and paprika.
- Add the shredded white cheddar cheese in handfuls, stirring until each addition is melted and the sauce is smooth before adding the next.
- Add the cooked macaroni to the cheese sauce and stir until everything is well combined. Serve immediately.
Optional Baked Version
- Preheat your oven to 375°F (190°C). Pour the prepared mac and cheese into a 9x13-inch baking dish.
- In a small bowl, combine the panko breadcrumbs and melted butter.
- Sprinkle the buttered breadcrumbs evenly over the mac and cheese.
- Bake for 15-20 minutes, or until the sauce is bubbly and the topping is golden brown.
Notes
Tip 1: For the smoothest sauce, always shred your own cheese from a block. Pre-shredded cheese contains additives that can make the sauce grainy.
Tip 2: Warm the milk before adding it to the roux. This helps prevent lumps and creates a velvety texture.
Tip 3: Remove the sauce from the heat before stirring in the cheese to prevent it from separating.
Tip 2: Warm the milk before adding it to the roux. This helps prevent lumps and creates a velvety texture.
Tip 3: Remove the sauce from the heat before stirring in the cheese to prevent it from separating.