This results in a much smoother béchamel sauce that coats the macaroni noodles beautifully. I always go to my local cheese merchant for extra-sharp cheddar and Parmigiano-Reggiano.
Bake until golden and bubbling, 20 to 25 minutes.ġ) Because it is such a simple recipe, quality ingredients can really make a huge difference. 
Transfer to 2 buttered 2-quart shallow baking dishes. Stir together macaroni, reserved cooking water, and sauce in a large bowl. Reserve 1 cup cooking water and drain macaroni in a colander. Cook macaroni in a pasta pot of boiling salted water (2 tablespoons salt for 4 quarts water) until al dente. Remove from heat and cover surface of sauce with wax paper. Stir in cheeses, salt, pepper, and mustard powder, until smooth. Bring sauce to a boil, whisking constantly, then simmer, whisking occasionally, 3 minutes. Cook the roux, stirring, 3 minutes, then whisk in milk. 
Melt butter in a heavy medium saucepan over medium-low heat and stir in flour gradually to form a roux. 
Melt butter, then stir together with panko and topping cheeses in a bowl until combined well. Preheat oven to 400☏ with rack in middle. ( Optional) Shark Brand Sriracha, Killer Hogs Hot Sauce or Risky Brisket Hot Sauce, to taste. coarsely grated extra-sharp Cheddar (6 cups) coarsely grated extra-sharp Cheddar (1 1/2 cups)ġ lb. This version of the classic family dish is a favorite of kids and adults alike with a crispy crunchy topping and creamy cheesy pasta. So, here's how to make Jeff's "world famous" Mac & Cheese – Step by step with a few bonus tips at the end. Jeff has been a long time customer and contributor to BBQ Pro Shop and whenever we cook BBQ with Jeff, if we can get him to make his Mac and Cheese as a side dish, everybody wins! In honor of National Mac and Cheese day, we were able to get him to share this with you, with bonus tips and step-by-step instructions.
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