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This recipe guides you through creating a classic, old-school baked macaroni and cheese, inspired by Thomas Jefferson's original version. It features a rich, creamy cheese sauce made from a roux, topped with a perfectly crispy and golden Panko breadcrumb crust. The recipe is wonderfully adaptable, allowing you to adjust the pasta-to-sauce ratio to achieve your desired level of cheesiness.
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Make a roux with butter and flour, then create a bechamel sauce with milk and seasonings. → Turn off the heat and melt in the grated cheese to create a smooth sauce. → Combine the cheese sauce with cooked macaroni in a casserole dish. → Top with reserved cheese and buttered Panko breadcrumbs. → Bake at 400°F for 20 minutes until golden and crispy.
Make a roux with butter and flour, then create a bechamel sauce with milk and seasonings. → Turn off the heat and melt in the grated cheese to create a smooth sauce. → Combine the cheese sauce with cooked macaroni in a casserole dish. → Top with reserved cheese and buttered Panko breadcrumbs. → Bake at 400°F for 20 minutes until golden and crispy.
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You can adjust the creaminess of the dish by changing the amount of pasta. Use 8 ounces for a very rich and gooey result, or a full pound (16 oz) for a lighter, but still cheesy, version.
Using cold milk with the hot roux is a key technique to prevent lumps from forming in your sauce.
Always add the cheese off the heat. If the sauce is too hot, it can cause the cheese to break and become grainy.
For the best crust, use Japanese Panko breadcrumbs and only a small amount of butter. The high baking temperature ensures a perfectly crisp, not greasy, topping.
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