Chef Kristopher's Mac & Cheese
Chef Kristopher's Mac & Cheese
Ingredients
For the Mac & Cheese
- 2 cups macaroni pasta, uncooked
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk, warmed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon dry mustard powder
- 1/2 teaspoon garlic powder
- 1 1/2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 cup low-moisture mozzarella cheese, shredded
For the Garlic Butter Breadcrumb Topping
- 2 tablespoons garlic butter, melted
- 1/2 cup plain breadcrumbs
- 1/4 cup Parmesan cheese, grated
Instructions
- 1
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil. Add the macaroni pasta and cook according to package directions until al dente. Drain well and set aside.
⏱️ 10 min•🌡️ 375
- 2
In a large saucepan or Dutch oven, melt the unsalted butter over medium heat.
⏱️ 1 min
- 3
Add the all-purpose flour to the melted butter. Whisk continuously for 1-2 minutes to create a smooth roux. Cook until the roux is lightly golden and smells nutty.
⏱️ 2 min
- 4
Gradually pour in the warmed whole milk, whisking constantly to prevent lumps. Continue to whisk until the sauce thickens to a creamy consistency, about 5-7 minutes. It should be thick enough to coat the back of a spoon.
⏱️ 7 min
- 5
Remove the saucepan from the heat. Stir in the salt, black pepper, paprika, cayenne pepper, dry mustard powder, and garlic powder until well combined.
⏱️ 1 min
- 6
Add the shredded sharp cheddar cheese, Monterey Jack cheese, and low-moisture mozzarella cheese to the sauce. Stir until all the cheeses are fully melted and smoothly incorporated into a rich, velvety cheese sauce.
⏱️ 3 min
- 7
Add the cooked and drained macaroni pasta to the cheese sauce. Stir gently until the macaroni is evenly coated with the cheese sauce.
⏱️ 2 min
- 8
Transfer the mac and cheese to a 9x13 inch baking dish or individual oven-safe serving dishes.
⏱️ 1 min
- 9
In a small bowl, combine the melted garlic butter, plain breadcrumbs, and grated Parmesan cheese. Sprinkle this mixture evenly over the top of the mac and cheese.
⏱️ 2 min
- 10
Bake for 15-20 minutes, or until the topping is golden brown and crispy, and the mac and cheese is bubbly. If desired, you can broil for the last 1-2 minutes for extra crispiness, watching carefully to prevent burning.
⏱️ 20 min•🌡️ 375
- 11
Remove from the oven and let rest for a few minutes before serving. Enjoy your delicious Mac & Cheese!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chef Kristopher's Mac & Cheese
For the Mac & Cheese
- 2 cups macaroni pasta, uncooked
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk, warmed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon dry mustard powder
- 1/2 teaspoon garlic powder
- 1 1/2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 cup low-moisture mozzarella cheese, shredded
For the Garlic Butter Breadcrumb Topping
- 2 tablespoons garlic butter, melted
- 1/2 cup plain breadcrumbs
- 1/4 cup Parmesan cheese, grated
Instructions
- 1
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil. Add the macaroni pasta and cook according to package directions until al dente. Drain well and set aside.
⏱️ 10 min•🌡️ 375 - 2
In a large saucepan or Dutch oven, melt the unsalted butter over medium heat.
⏱️ 1 min - 3
Add the all-purpose flour to the melted butter. Whisk continuously for 1-2 minutes to create a smooth roux. Cook until the roux is lightly golden and smells nutty.
⏱️ 2 min - 4
Gradually pour in the warmed whole milk, whisking constantly to prevent lumps. Continue to whisk until the sauce thickens to a creamy consistency, about 5-7 minutes. It should be thick enough to coat the back of a spoon.
⏱️ 7 min - 5
Remove the saucepan from the heat. Stir in the salt, black pepper, paprika, cayenne pepper, dry mustard powder, and garlic powder until well combined.
⏱️ 1 min - 6
Add the shredded sharp cheddar cheese, Monterey Jack cheese, and low-moisture mozzarella cheese to the sauce. Stir until all the cheeses are fully melted and smoothly incorporated into a rich, velvety cheese sauce.
⏱️ 3 min - 7
Add the cooked and drained macaroni pasta to the cheese sauce. Stir gently until the macaroni is evenly coated with the cheese sauce.
⏱️ 2 min - 8
Transfer the mac and cheese to a 9x13 inch baking dish or individual oven-safe serving dishes.
⏱️ 1 min - 9
In a small bowl, combine the melted garlic butter, plain breadcrumbs, and grated Parmesan cheese. Sprinkle this mixture evenly over the top of the mac and cheese.
⏱️ 2 min - 10
Bake for 15-20 minutes, or until the topping is golden brown and crispy, and the mac and cheese is bubbly. If desired, you can broil for the last 1-2 minutes for extra crispiness, watching carefully to prevent burning.
⏱️ 20 min•🌡️ 375 - 11
Remove from the oven and let rest for a few minutes before serving. Enjoy your delicious Mac & Cheese!
⏱️ 1 min