Creamy baked macaroni in a cheddar béchamel with a buttery panko crust, optimized for make-ahead meal prep.
Ingredients
450 g elbow macaroni (dry)
3,000 ml water
30 g fine sea salt (pasta water)
5 g unsalted butter (for greasing)
60 g unsalted butter
50 g all-purpose flour
900 ml whole milk
10 g Dijon mustard
2 g sweet paprika
1 g garlic powder
2 g black pepper, ground
4 g fine sea salt
250 g sharp cheddar, grated
100 g Gruyère, grated
50 g Parmesan, finely grated
30 g unsalted butter, melted
100 g panko breadcrumbs
20 g Parmesan, finely grated (topping)
90 ml whole milk (for reheating, optional)
Steps
Heat the oven to 200°C.
Grease a 23 × 33 cm baking dish with 5 g butter.
Bring 3,000 ml water to a boil in a large pot.
Add 30 g salt to the boiling water.
Add 450 g macaroni to the boiling water.
Cook the macaroni for 6 minutes to very al dente.
Reserve 120 ml pasta cooking water.
Drain the macaroni in a colander.
Spread the macaroni on a sheet pan to steam-dry.
Heat 900 ml milk in a saucepan until steaming.
Melt 60 g butter in a separate saucepan over medium heat.
Sprinkle 50 g flour into the melted butter.
Whisk the roux for 2 minutes until foamy and pale.
Pour 300 ml warm milk into the roux.
Whisk the mixture until smooth.
Pour another 300 ml warm milk into the saucepan.
Whisk the mixture until smooth.
Pour the remaining 300 ml warm milk into the saucepan.
Whisk the mixture until smooth and thickened.
Add 10 g Dijon mustard to the sauce.
Add 2 g paprika to the sauce.
Add 1 g garlic powder to the sauce.
Add 2 g black pepper to the sauce.
Add 4 g fine sea salt to the sauce.
Simmer the sauce for 3 minutes.
Remove the saucepan from the heat.
Add 250 g grated cheddar to the sauce.
Stir the sauce until the cheddar melts.
Add 100 g grated Gruyère to the sauce.
Stir the sauce until smooth.
Add 50 g grated Parmesan to the sauce.
Stir the sauce until fully combined.
Add the drained macaroni to the sauce.
Stir to coat the macaroni evenly.
Add 60 ml reserved pasta water to the sauce.
Stir the mixture until glossy.
Transfer the macaroni and cheese to the greased baking dish.
Melt 30 g butter in a small bowl.
Add 100 g panko to the melted butter.
Add 20 g Parmesan to the panko.
Stir the panko mixture until evenly coated.
Sprinkle the panko mixture evenly over the macaroni.
Bake the dish for 20 minutes.
Broil the top for 2 minutes until golden.
Rest the mac and cheese for 10 minutes.
Cool the dish to room temperature for meal prep.
Portion the mac and cheese into 6 airtight containers.
Label the containers with date and contents.
Refrigerate the portions for up to 4 days.
Freeze the portions for up to 2 months.
Reheat refrigerated portions in a 180°C oven for 15 minutes.
Add 15 ml milk to each portion before reheating if dry.
Reheat frozen portions in a 160°C oven for 35 minutes.
Rest reheated portions for 5 minutes.
Notes
Pasta doneness: Undercooking the pasta ensures it finishes in the oven without turning mushy, which is key for meal prep.
Cheese choices: Use at least 70% sharp cheddar for classic flavor; Gruyère and Parmesan add melt and umami. Avoid pre-shredded if possible for smoother sauce.
Sauce technique: Keep heat moderate and add cheese off the heat to prevent graininess.
Make-ahead unbaked: Assemble through Step 42, cool, wrap tightly, and refrigerate 24 hours or freeze 2 months. Bake from cold at 180°C for 30 minutes covered, then uncover and bake 10–15 minutes; extend 10–15 minutes if frozen.
Cooksmith