Classic Baked Mac & Cheese

Creamy inside, crisp on top — the cast iron edge is the best part.

Ingredients

• 1 lb elbow macaroni
• 4 tbsp butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 3 cups sharp cheddar, shredded
• 1/2 tsp mustard powder
• Salt and pepper to taste
• 1/2 cup panko

Instructions

1. Cook the pasta one minute shy of the package directions; drain.
2. Melt the butter, whisk in the flour, and cook one minute. Add the milk and simmer until thickened.
3. Off the heat, stir in the cheese and mustard powder. Fold in the pasta and season.
4. Top with panko and bake at 375°F (190°C) for 20–25 minutes until bubbling and browned.

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