The Best Easy Macaroni and Cheese
Our favorite easy version of macaroni and cheese is made with sharp Vermont cheddar, a pinch of red pepper flakes, and a crispy Panko topping.
By Yankee Magazine|Nov 01 2021|
This easy version of macaroni and cheese is made with lots of extra sharp Vermont cheddar, a pinch of red pepper flakes, and a crispy topping made from Japanese panko breadcrumbs.
Note: Panko is a crunchy, flaky bread crumb from Japan, available in Asian markets and most grocery stores. If you can’t find panko, make your own bread crumbs using day-old French or Italian bread. Place bread in a food processor fitted with a steel blade and pulse three or four times or until bread turns to fine crumbs. Spread on a baking sheet. Bake at 300° 6 to 8 minutes, or until crumbs are dry and crisp. Do not brown.
Yield:
4 to 6 servings
Total Time:
25 minutesIngredients
7 tablespoons salted butter, divided
3/4 cup panko breadcrumbs
1 8-ounce package ziti, macaroni, or your favorite pasta
4 tablespoons all-purpose flour
2 cups milk
1/4 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper
Pinch crushed red-pepper flakes
1 tablespoon Dijon mustard
8 ounces (about 2 cups) extra-sharp Vermont cheddar cheese, shredded
1/3 cup grated Parmesan cheese
Instructions
Preheat oven to 350°. Melt 3 tablespoons butter in a large, heavy skillet. Add panko and stir until coated; set aside.
Cook pasta according to package, stopping 2 minutes shy of suggested cooking time. Drain and set aside.
Meanwhile, melt remaining 4 tablespoons butter in a large, heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking continuously, about 1 minute; don’t let mixture brown. Add milk gradually and cook over medium heat, whisking continuously, until mixture is thickened and bubbly, about 5 minutes. Remove from heat; add salt, pepper, red-pepper flakes, mustard, and cheeses, whisking until melted.
Add pasta; then spoon mixture into a lightly greased 2-quart casserole or four lightly greased 2-cup baking dishes. Sprinkle with breadcrumbs. Bake 20-25 minutes, or until bubbly.
This recipe is delicious. I doubled the amount of Panko and used more crushed red pepper than the recipe called for and it was GREAT. I am making it again tonight!! It was a huge hit with my family.
The only way to eat mac and cheese. I don’t think I’ll ever have the box mix ever again! This takes longer to make but it’s worth it!
Excellent recipe
Very good indeed. I added some grated carrot and strips of roasted red peppers for some color, the panko makes a nice crumb topping.
This is the BEST Mac & Cheese I have had in 47 years! It is the only one I will make. The PANKO crumbs on top make it. There truly is no better flavor for this recipe.
This is the BEST Mac & Cheese I have had in 47 years! It is the only one I will make. The PANKO crumbs on top make it.There truley is no better flavor for this recipe.
This is pretty much the way I make Mac & Cheese – except we like it with Gorgonzola.
I think Yankee magazine taught me to make Mac & Cheese years ago, very much like this. Still a family favorite!
Made this recipe tonight and “my people” loved it! Been looking for a creamy mac n’ cheese recipe and this is it! In a word, delicious!
I prefer soft bread crumbs with fresh crated parm and melted butter on top. Browns nicely and adds a really nice buttery and cheesy first bite!
Have made this several times and it is delicious, have had great reviews when I have made it.
Does anyone know if the extra servings are freezable? I live alone & would love to have this & be able to save the extra servings.
You can easily freeze single portions using oven-safe disposable trays and then bake them off as needed.
You got me sold! Can’t wait to try it!
Delicious! The Best I ever made! I didn’t have Dijon mustard but used Gulden’s Spicy Brown mustard instead, and it was fantastic! You can play with the amounts of red pepper and make it to your own taste. I used Cabot Vermont Sharp Cheddar Cheese, the whole 8 oz block and shredded it! It is an amazing recipe! Thank you!
I’m confused. Is it 18 0z. of dried pasta or one 8oz. portion of the pasta.
Thanks.
It says 1 8oz not 18oz!
Add lobster chunks to make lobster mack and cheese
I tied the panko crumbs once, they did not really brown nicely. The second time i used bread crumbs mixed with a little butter and browned them in a pan on the stove then put them on the mac then into the oven. Turned out great.
Break up plain potato chips and spread on top…..I bet you will like it 🙂
Going to make this tomorrow, sounds wonderful!
I can’t find flour on ingredient list but it’s mentioned in instructions.
Please don’t add my email address to other mailing lists. I’m inundated with unsolicited email. Thanks.
Hi Angie. Between ziti and milk in the list of ingredients, you’ll see “4 tablespoons of all-purpose flour” listed. Hope this helps!
I live alone would cut the recipe in half.. how do I measure 1/2 macaroni?
Perfect recipe! Substitute crushed Ritz crackers with melted butter and garlic powder for the topping!