Baked Macaroni and Cheese

I understand boxed macaroni and cheese, I really do. It's cheap, it's self-contained, and it can't possibly disappoint you since you've had it a million times and you know not to get your expectations too high. I get it.

But it still makes me sad. Sad because making real macaroni and cheese isn't that much harder than making the box kind, but it is certainly a thousand times better.

And when you consider that you have to add your own milk and butter to the stuff in the box, it's not even all that cheap.

Plus, the boxed kind misses out on the most important step in making mac and cheese: Baking it. If you're not sprinkling your mac and cheese with breadcrumbs and baking it in the oven until the top is golden brown and crispy, then let me tell you, with great affection, that you are in fact doing it wrong.

But it's not your fault. Nine chances out of ten says the first mac and cheese you ever had came from that box, so how were you supposed to know? First impressions are powerful.

But look: Here is a really easy macaroni and cheese recipe that's so good and so gorgeous that you'll be proud to serve to guests.

Also see:Mac and Cheese Casserole

Ingredients:

• 1/2 pound elbow macaroni
• 3/4 stick butter, divided
• 3 Tbsp flour
• 3 cups milk
• 1 Tbsp mustard powder
• 1/2 tsp paprika
• 1 tsp Worcestershire sauce
• 12 ounces cheddar cheese, grated
• 1 cup panko bread crumbs
• Kosher salt and freshly ground black pepper, to taste

Preparation:

1. Preheat your oven to 350 degrees F.
    
2. Butter a 2-quart casserole dish. Cook the pasta in a large pot of salted water. Cook it a little under done, since it's going to bake in the oven for a few minutes.
    
3. Meanwhile, melt half the butter (3 Tbsp) in a saucepan over medium heat. Then gradually stir in the flour and the mustard powder with a wooden spoon and cook for four to five minutes, stirring constantly.
    
4. Now slowly pour in the milk while whisking quickly to incorporate. Simmer for 10 minutes over low heat, stirring occasionally. Then stir in the Worcestershire sauce, the paprika, and all but 3 oz of the cheese. Season to taste with Kosher salt and freshly ground black pepper.
    
5. Drain the cooked pasta and mix it in with the cheese sauce. Now pour into your prepared baking dish.
    
6. Top with the remaining cheese, sprinkle the panko over the top and dot with the remaining butter. Bake for half an hour or until the top is crispy and golden brown. Then cool for five minutes to let the cheese sauce set, and serve.