Macaroni and Cheese

JWU College of Culinary Arts

10 servings

Serving Size
6 ounces

Recipe ID

US standard
Elbow macaroni, dry
1 pound
4 ounces
All-purpose flour
4 ounces (weight)
Milk, scalded
9 cups
Kosher salt
To taste
White pepper, ground
To taste
Cheddar cheese, sharp, shredded
6 cups (reserve 1½ cups)
For topping:
¼ cup
Bread crumbs, panko
3 cups
½ teaspoon
Kosher salt
To taste
Black pepper, fresh ground
To taste
  1. Gather all the ingredients and equipment.
  2. Cook macaroni in boiling salted water until a bit under done. Drain and shock (see Chef's Note).
  3. In the meantime, in a saucepan, melt 4 ounces of clarified butter over medium heat. Stir in 4 ounces of flour to make a white roux. Add milk to the roux slowly, whisking constantly, simmer and cook out the starchiness. DO NOT BURN. Season to taste with salt and white pepper.
  4. Take off the heat and stir in the cheese until it is melted and the sauce is thickened (reserve 1½ cups of the cheddar cheese to sprinkle over the top).
  5. Place the macaroni in a mixing bowl, pour sauce and stir well. Then transfer to a buttered 2-inch hotel pan.
  6. Melt butter in a skillet over medium heat. Add breadcrumbs, paprika, and season with salt and pepper. Turn off heat and mix well. Spread over the macaroni and cheese to cover. Sprinkle with reserved cheese (if desired).
  7. Bake covered at 350°F for 20-30 minutes. Then uncover and place back in the oven to brown.