American BBQ & Grill · Free recipe
Baked Macaroni and Cheese
Creamy, gooey macaroni and cheese baked with a golden, crunchy topping. This rich classic is the ultimate barbecue side dish.
Step 1
Preheat your oven to 375 degrees Fahrenheit and lightly butter a 9-by-13-inch baking dish.
Step 2
Bring a large pot of salted water to a boil. Cook the macaroni for 1 minute less than the package says, so it stays slightly firm. Drain and set aside.
Step 3
In the same pot, melt 4 tablespoons of butter over medium heat.
Step 4
Sprinkle in the flour and whisk constantly for 1 to 2 minutes until it smells nutty. This raw-flour cook step prevents a pasty taste.
Step 5
Slowly pour in the warm milk while whisking, then add the heavy cream. Keep whisking until the sauce thickens enough to coat the back of a spoon, about 4 to 5 minutes.
Step 6
Turn off the heat. Stir in the salt, pepper, garlic powder, all of the Monterey Jack, and 3 cups of the cheddar until melted and smooth.
Step 7
Add the drained macaroni to the cheese sauce and stir until every piece is coated.
Step 8
Pour half the mixture into the baking dish, sprinkle with 1/2 cup of the remaining cheddar, then add the rest of the macaroni.
Step 9
Top with the last 1/2 cup cheddar.
Step 10
Melt the last tablespoon of butter and mix it with the panko, then sprinkle this over the top for crunch.
Step 11
Bake for 25 to 30 minutes until bubbly around the edges and golden brown on top.
Step 12
Let it rest 10 minutes before serving so the sauce sets slightly and does not run.
Tips from the test kitchen
- Shred your own cheese; pre-shredded cheese has anti-caking powder that makes the sauce grainy.
- Warm the milk first so the sauce comes together smoothly without lumps.
