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Meal Instructions
Specimen #0205·OVEN·Easy

Oven Baked Mac and Cheese

A 3-cheese béchamel over undercooked elbows, topped with buttered panko, baked 25 minutes for a bubbling casserole with a shatter-crisp crust.

Cook temp
375°F
Total time
50m
REST
10m
Serves
8
PREP
15m
Ingredients
1 lb Dry Elbow Macaroni
3 cups Whole Milk
6 tbsp Unsalted Butter — 4 for roux, 2 for topping
4 tbsp All-Purpose Flour
8 oz Sharp Cheddar — hand-shredded from block
4 oz Gruyere — hand-shredded
4 oz White Cheddar — hand-shredded
1 cup Panko Bread Crumbs
2 tbsp Grated Parmesan — for topping
1/2 tsp Mustard Powder
1/2 tsp Kosher Salt — plus 2 tbsp for pasta water
1/4 tsp Black Pepper
Equipment
9x13 Baking Dish
4-qt Saucepan
Whisk
Large Pot for Pasta
DirectionsGet to the point
1Boil 1 lb elbows 5 min (2 short of al dente); drain, hold aside.
2Cook 4 tbsp butter + 4 tbsp flour 90 sec; whisk in 3 cups warmed whole milk.
3Off-heat, stir in 16 oz total shredded cheese blend + 1/2 tsp mustard powder.
4Fold pasta into sauce, top with buttered panko, bake 25 min until deep golden.
Dad pro tip

Pre-shredded bagged cheese is coated in cellulose to prevent clumping — the same coating stops it from melting smoothly. A block of cheese and 3 minutes with a box grater is the difference between velvety and grainy sauce.

Kid adjustment

Skip the mustard powder and gruyere for young palates. A cheddar-only version tastes closer to boxed mac while still using real cheese and real béchamel.

Reheat

Warm portions in a covered dish with 2 tbsp whole milk stirred through, at 325°F for 20 minutes. Milk revives the béchamel — reheating dry gives you a solid brick.

BASIS: Tested with 1 lb elbows boiled 5 min (2 min shy), 3 cups whole milk béchamel, 8 oz sharp cheddar, 4 oz gruyere, 4 oz white cheddar, topped with 1 cup panko in a 9x13 dish at 375°F.545 kcal · 22g protein · 42g carbs · 32g fat
USDA FoodData Central #170842 (whole milk) and #173417 (cheddar cheese)
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