Steakhouse & Grill · Free recipe
Steakhouse Baked Mac and Cheese
A decadent three-cheese macaroni baked with a golden, crunchy breadcrumb crust. Creamy underneath and crisp on top, this is pure comfort.
Step 1
Preheat the oven to 375 F and butter a 9-by-13-inch baking dish.
Step 2
Bring a large pot of salted water to a boil and cook the macaroni for 2 minutes less than the package directions, so it stays firm since it will bake more later. Drain and set aside.
Step 3
Melt 4 tablespoons of the butter in a large saucepan over medium heat.
Step 4
Whisk in the flour and cook, whisking constantly, for 2 minutes until it smells nutty and looks like a smooth paste. This is your roux and it thickens the sauce.
Step 5
Pour in the warmed milk in a slow stream while whisking constantly to keep it lump-free, then add the cream.
Step 6
Cook, whisking often, for 5 to 6 minutes until the sauce thickens enough to coat the back of a spoon.
Step 7
Reduce the heat to low and stir in the cheddar, Gruyere, salt, pepper, mustard powder, and smoked paprika until melted and smooth. Do not let it boil once the cheese is in or it can turn grainy.
Step 8
Add the drained macaroni to the sauce and fold until every piece is coated, then pour into the buttered baking dish.
Step 9
Melt the remaining 2 tablespoons butter and toss it with the panko and the parmesan, then sprinkle this evenly over the top.
Step 10
Bake for 25 to 30 minutes until the edges bubble and the top is deep golden brown and crisp.
Step 11
Let it rest for 10 minutes so the sauce sets slightly before scooping and serving.
Tips from the test kitchen
- Shred your own cheese from a block; pre-shredded cheese has anti-caking coatings that make sauce grainy.
- Undercooking the pasta at first keeps it from turning mushy after baking.
