Macaroni and Cheese

Sara Moulton Shares a Classic Side

GMA Recipes Dinner
Difficulty: Moderate
Cook Time: min

Macaroni and cheese is the ultimate comfort food. There are as many variations on this classic dish as there are problems a few delicious bites can solve. "Good Morning America" food editor Sara Moulton demonstrated this recipe from Gourmet Magazine.

For those who prefer macaroni and cheese with a greater ratio of crunchy topping to creamy center, we suggest dividing the macaroni and cheese between two 3-quart shallow baking dishes and doubling the topping recipe, dividing it between the baking dishes.


  • Topping
  • 2 tablespoons unsalted butter
  • 2 cups panko (Japanese bread crumbs or coarse dry bread crumbs)
  • 1 cup extra-sharp Cheddar (about 4 ounces), coarsely grated
  • Cheese sauce
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon dried hot red pepper flakes
  • 2 3/4 cups whole milk
  • 3/4 cups heavy cream
  • 4 cups extra-sharp cheddar, coarsely grated (about 1 pound)
  • 2 teaspoons Dijon mustard
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 pound elbow macaroni
  • Cooking Directions

    Preheat oven to 400°F. and butter a 3-quart shallow baking dish. Fill a 6-quart kettle three-fourths full with salted water and bring to a boil for macaroni.

    Make topping: Melt butter and in a bowl stir together with panko or regular bread crumbs and cheddar until combined well. Topping may be made a day ahead and chilled, covered.

    Make sauce: In a 5-quart heavy saucepan, melt butter over moderately low heat and stir in flour and red pepper flakes. Cook roux, stirring, for three minutes and whisk in milk. Bring sauce to a boil, whisking constantly, and simmer, whisking occasionally for three minutes. Stir in cream, cheddar, mustard, salt and pepper. Remove pan from heat and cover surface of sauce with wax paper.

    Cook macaroni in boiling water until al dente. Reserve 1 cup cooking water and drain macaroni in colander. In a large bowl stir together macaroni, reserved cooking water and sauce. Transfer mixture to baking dish.

    Sprinkle topping evenly over macaroni and bake in middle of oven 20 to 25 minutes, or until golden and bubbling.

    Courtesy of Gourmet magazine

    Recipe Summary

    Main Ingredients: elbow macaroni, cheddar cheese, panko, cream

    Course: Casserole, Dinner, Lunch, Main Course, Pasta, Side Dish

    More Recipes You May Like
    Emeril's Three-Cheese Baked Macaroni
    Cheese + Pasta = One Tasty Dish
    Richard Blais' Macaroni and Cheese With Greek Yogurt
    Use Greek Yogurt to Lighten Up This Kid-Friendly Dish
    Heart-Healthy Classic Macaroni and Cheese
    Easy to Make and Great for Family and Friends
    Low-Cal Macaroni and Cheese
    With a Crusty Crunch
    Bette's Macaroni and Cheese
    Sara Moulton Shares a Classic Side
    Wolfgang Puck's macaroni and cheese with black truffles
    This Is Not Your Ordinary Mac 'N Cheese!
    Wolfgang Puck's Gourmet Macaroni & Cheese
    Try the Dish That's a Hollywood Awards Show Hit
    Emeril's Macaroni and Cheese
    An Easy and Cheesy Recipe