This delicious baked mac and cheese by Alton Brown is the perfect comfort food—creamy, cheesy, and topped with a crispy panko crust. It’s a quick and easy dish that’s great for family dinners or gatherings. Made with simple ingredients, you can mix and match cheeses to suit your taste. A warm, satisfying meal in just 30 minutes!
Recipe Ingredients:
- 8 ounces elbow macaroni
- 1 tablespoon plus 1/2 teaspoon kosher salt, divided
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 tablespoon ground mustard
- 1 teaspoon smoked or regular paprika
- 3 cups half and half
- 4 ounces sharp cheddar cheese, grated
- 5 ounces Monterey jack cheese, grated
- 1/2 teaspoon freshly ground black pepper
TOPPING
- 3 ounces Monterey jack cheese, grated
- 3 tablespoons unsalted butter, melted
- 1 cup panko breadcrumbs
How To Make Baked Macaroni And Cheese?
- Preheat & Prepare: Preheat the oven to 175ºC / 350ºF. Grease a 4-quart (3.8L) casserole or soufflé dish and set it aside.
- Cook the Pasta: In a large 4-quart (3.8L) pot, add the macaroni and 1 tbsp of kosher salt. Barely cover with cold water and bring to a boil over high heat, stirring occasionally. Cook until al dente (firm to the bite but not mushy), about 9-10 minutes. Drain but do not rinse.
- Make the Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 3 minutes, stirring occasionally, until the mixture is a pale blond color. Add the mustard and paprika, whisking until aromatic (about 1 minute).
- Thicken the Sauce: Gradually whisk in the half and half, increasing the heat to medium-high. Cook, whisking frequently, until slightly thickened, about 7-8 minutes. Remove from heat and stir in the cheddar cheese, Monterey Jack cheese, remaining salt, and black pepper.
- Assemble & Bake: Fold the cooked macaroni into the cheese sauce, ensuring every piece is coated. Transfer the mixture to the prepared casserole dish.
- Add the Topping: Sprinkle the remaining Monterey Jack cheese over the macaroni. In a separate bowl, mix the panko breadcrumbs with the melted butter, then evenly distribute over the top.
- Bake & Serve: Bake for 15-20 minutes, until golden and crispy on top but not dried out. Let cool for 5 minutes before serving.
Recipe Tips:
- Don’t Overcook the Pasta: Cook the macaroni just until al dente (firm to the bite). Overcooked pasta will become mushy when baked.
- Warm the Half and Half First: Heating the half and half before adding it to the roux helps create a smooth, lump-free sauce faster.
- Grate Your Own Cheese: Pre-shredded cheese has anti-caking agents that prevent it from melting smoothly. For the best creamy sauce, grate fresh cheese.
- Mix the Cheese for More Flavor: Using only cheddar can make the sauce oily. A mix of cheddar and Monterey Jack (or your favorite melting cheese) gives a creamier texture and better taste.
- Toast the Breadcrumbs First: If you love an extra crispy topping, toast the panko breadcrumbs in butter before adding them. This ensures they get golden and crunchy while baking.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover baked macaroni and cheese cool to room temperature. Transfer it to an airtight container or cover the baking dish tightly with foil or plastic wrap. Store in the fridge for up to 4 days.
- Freeze: Cool completely, then transfer to a freezer-safe container or wrap tightly with plastic wrap and foil. Freeze for up to 3 months.
- Reheat: Transfer a portion to a microwave-safe dish and cover it loosely. Heat on medium power in 30-second intervals, stirring between each, until hot. Add a splash of milk to keep it creamy.
Nutrition Facts:
- Calories: 364.8
- Total Fat: 15.3 g
- Saturated Fat: 9.1 g
- Cholesterol: 67.9 mg
- Sodium: 563.4 mg
- Potassium: 38.4 mg
- Total Carbohydrate: 39.3 g
- Dietary Fiber: 4.9 g
- Sugars: 5.1 g
- Protein: 19.2 g
Check out More Recipes:
Alton Brown Baked Macaroni And Cheese
Description
This delicious baked mac and cheese by Alton Brown is the perfect comfort food—creamy, cheesy, and topped with a crispy panko crust. It’s a quick and easy dish that’s great for family dinners or gatherings. Made with simple ingredients, you can mix and match cheeses to suit your taste. A warm, satisfying meal in just 30 minutes!
Ingredients
TOPPING
Instructions
- Preheat & Prepare: Preheat the oven to 175ºC / 350ºF. Grease a 4-quart (3.8L) casserole or soufflé dish and set it aside.
- Cook the Pasta: In a large 4-quart (3.8L) pot, add the macaroni and 1 tbsp of kosher salt. Barely cover with cold water and bring to a boil over high heat, stirring occasionally. Cook until al dente (firm to the bite but not mushy), about 9-10 minutes. Drain but do not rinse.
- Make the Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 3 minutes, stirring occasionally, until the mixture is a pale blond color. Add the mustard and paprika, whisking until aromatic (about 1 minute).
- Thicken the Sauce: Gradually whisk in the half and half, increasing the heat to medium-high. Cook, whisking frequently, until slightly thickened, about 7-8 minutes. Remove from heat and stir in the cheddar cheese, Monterey Jack cheese, remaining salt, and black pepper.
- Assemble & Bake: Fold the cooked macaroni into the cheese sauce, ensuring every piece is coated. Transfer the mixture to the prepared casserole dish.
- Add the Topping: Sprinkle the remaining Monterey Jack cheese over the macaroni. In a separate bowl, mix the panko breadcrumbs with the melted butter, then evenly distribute over the top.
- Bake & Serve: Bake for 15-20 minutes, until golden and crispy on top but not dried out. Let cool for 5 minutes before serving.
Notes
- Don’t Overcook the Pasta: Cook the macaroni just until al dente (firm to the bite). Overcooked pasta will become mushy when baked.
- Warm the Half and Half First: Heating the half and half before adding it to the roux helps create a smooth, lump-free sauce faster.
- Grate Your Own Cheese: Pre-shredded cheese has anti-caking agents that prevent it from melting smoothly. For the best creamy sauce, grate fresh cheese.
- Mix the Cheese for More Flavor: Using only cheddar can make the sauce oily. A mix of cheddar and Monterey Jack (or your favorite melting cheese) gives a creamier texture and better taste.
- Toast the Breadcrumbs First: If you love an extra crispy topping, toast the panko breadcrumbs in butter before adding them. This ensures they get golden and crunchy while baking.
Alton Brown Baked Macaroni And Cheese
