Thomas Jefferson Mac And Cheese Recipe
This crunchy, cheesy mac and cheese is a fun twist on our classic pasta dish. The simple ingredients ensure that this recipe is fast to make and easy to customize. This dish is not just loved by kids but also by adults.
Ingredients
- 8-16 ounces macaroni
- 1/2 cup Panko bread crumbs
- 1 xtablespoon butter
- 1/4 cup butter
- 1/4 cup flour
- 1/4 teaspoon thyme
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon white pepper
- 3 cups cold milk
- 1 pinch of fresh nutmeg (dried)
- 1/4 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 3 cups cheddar or a mix of cheddar/gouda/gruyere.
- 1 teaspoon Dijon mustard
Instructions
- Preheat the oven to 400 degrees F. Boil lightly salted water in a large pot over high heat.
- Stir the macaroni into the boiling water, and return it to a boil. Cover the pasta and cook for about 8 minutes, stirring occasionally, until it is cooked through but still slightly firm. Remove from heat and drain.
- In a large saucepan, melt 1/4 cup butter over medium heat. Stir in the flour when the butter begins to foam and bubble; cook for about 3 to 4 minutes on medium heat or until the flour turns pale yellow.
- Add the thyme, cayenne pepper, and white pepper; cook and stir for another minute, then whisk in 1 cup of milk. Add the remaining milk and whisk again. Reduce the heat just enough to simmer the sauce.
- Add salt, nutmeg, and Worcestershire sauce. Cook on medium-low heat until thickened, about 8 minutes, whisking often. Then, turn off the heat and stir in 2 1/4 cups of Cheddar cheese. Stir in Dijon mustard.
- Transfer the macaroni into a casserole dish. Pour the cheese sauce over the pasta and stir thoroughly.
- Combine panko bread crumbs and 1 tablespoon of melted butter in a small bowl, then sprinkle the mixture over macaroni and cheese. Drizzle remaining 3/4 cup of cheddar cheese over the top.
- In the preheated oven, bake for about 20 minutes or until the bread crumbs and Cheddar cheese topping are golden brown. Enjoy!
Nutrition
Calories: 465kcal