Baked Mac and Cheese with Crispy Topping

Steps

1. Heat the oven to 375°F (190°C) and

   butter (how to grease and flour a pan)

   Grease and flour a pan Coat a pan with fat (and sometimes flour) so baked goods release cleanly. 1. Rub a thin layer of soft butter or shortening into every corner with a paper towel, or use baking spray.2. For cakes, add a spoonful of flour, tilt and tap the pan until it is coated.3. Turn the pan over and tap out the extra flour.4. For chocolate cakes, use cocoa instead of flour so there is no white film. Done when: Every surface, corners included, is lightly coated with no bare spots or thick clumps. How to grease and flour a baking pan: mistakes to avoid

   a 9x13-inch baking dish.
   375°F
2. Boil (how to boil)

   Boil Heat liquid until big bubbles rise and break all over the surface. 1. Use a pot big enough that the water fills it no more than three quarters.2. Cover it to boil faster, over high heat.3. Salt pasta or vegetable water once it boils.4. Add the food, stir, and bring it back to a boil before you start timing. Done when: A rolling boil keeps bubbling hard even when you stir. Safety: Turn pot handles toward the back of the stove, and drain pasta into a colander in the sink, pouring away from you. Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to boil water for pasta and vegetables: mistakes to avoid

   the pasta in well-salted water for 2 minutes less than the package says, since it finishes in the oven. Drain and set aside.
   ⏱ Boil pasta: 6 min
3. In a large saucepan or Dutch oven, melt the 4 tablespoons butter over medium heat.

   Whisk (how to whisk)

   Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoid

   in the flour and cook, whisking, until bubbly and toasty-smelling.
   ⏱ Cook roux: 2 min
4. Gradually whisk in the warm milk, then the mustard, garlic powder, paprika, salt and pepper. Cook, whisking often, until the sauce is thick enough to

   coat a spoon (how to coat the back of a spoon)

   Coat the back of a spoon A simple test for when a sauce or custard has thickened enough. 1. Dip a spoon into the sauce and lift it out.2. Turn it over and look at the back.3. Draw a line through the sauce on the spoon with your finger.4. If the line stays clean and the sauce doesn't run into it, it is ready. Done when: The sauce clings in an even, opaque layer and your finger line holds. Safety: Let the spoon cool for a second before you touch it; custards should reach 160°F.How to tell when a sauce coats a spoon: mistakes to avoid

   .
   ⏱ Thicken: 8 min
5. Take the pot off the heat and stir in the cheddar and Gruyere a handful at a time until melted and smooth.
6. Fold (how to fold)

   Fold Combine a light mixture (whipped cream, beaten whites) or chunky add-ins into a batter gently, so it stays airy. 1. Put the lighter mixture on top of the heavier one, or add the flour or chips.2. Cut a rubber spatula straight down through the middle to the bottom of the bowl.3. Sweep it across the bottom and up the side, then turn it over on top.4. Turn the bowl a quarter turn and repeat.5. Stop as soon as no streaks remain. Done when: There are no dry streaks or white blobs, and the mixture still looks light and puffy. Safety: Batters with raw eggs or flour aren't safe to eat raw.How to fold ingredients into a batter: mistakes to avoid

   in the pasta. It will look very saucy, which keeps it creamy after baking. Pour into the baking dish.
7. Stir the panko, melted butter and Parmesan together and scatter evenly over the top.
8. Bake until bubbling at the edges and golden on top.
   375°F⏱ Bake: 22 min
9. Let it

   rest (how to rest)

   Rest Leave cooked meat, baked goods or dough alone for a while before you cut, slice or shape it. 1. Move meat to a board or plate as soon as it is done (a few degrees shy of target for big roasts; it keeps rising).2. Tent it loosely with foil if the kitchen is cool.3. Rest steaks and chops 5 minutes, roasts 15 to 20, a turkey 30.4. For dough, cover it so it doesn't dry out while it relaxes. Done when: Meat juices stay in when you slice; dough rolls out without springing back. Safety: Rest at room temperature for under an hour, then refrigerate leftovers within 2 hours of cooking.How to rest meat and dough: mistakes to avoid

   10 minutes so the sauce settles before serving.
   ⏱ Rest: 10 min

Tap an underlined word for how to do it, or see all techniques.

Tips

• Warm the milk in the microwave first so it blends into the roux faster without lumps.
• Any good melting cheese works. Keep sharp cheddar as the base for flavor.

Storage

Refrigerate up to 4 days. Reheat portions with a splash of milk, covered, at 350°F (175°C) or in the microwave.

Make ahead

Assemble without the topping, cool, cover and refrigerate up to 1 day. Add the topping and bake 35 to 40 minutes, until hot in the center.

How long leftovers keep, and freezing and reheating: leftovers and storage.