Classic Baked Macaroni & Cheese


This is great on its own, but if you like to gild the lily, try one of the add-ins below. CooksClub members: Watch the Video Recipe for step-by-step instruction on how to make this classic macaroni & cheese.

What you will need

Kosher salt

6 Tbs. unsalted butter

1 medium onion, finely diced

6 Tbs. all-purpose flour

1 Tbs. Dijon mustard

1 quart whole milk, heated

1 large sprig fresh thyme, plus 1 tsp. chopped thyme leaves

1 bay leaf

8 oz. (2 packed cups) grated extra-sharp white Cheddar (the sharpest you can find; I like Cabot’s Seriously Sharp Hunter’s Cheddar)

4 oz. (1 packed cup) grated Monterey Jack

1/2 tsp. Worcestershire sauce

1/2 tsp. Tabasco sauce

Freshly ground black pepper

1 lb. elbow macaroni or other small pasta, such as pipette or small shells

2 Tbs. extra-virgin olive oil; more for the baking dish

2 cups fresh breadcrumbs

1-1/2 oz. (1/2 lightly packed cup) freshly grated Parmigiano-Reggiano


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