Description
This classic Baked Mac and Cheese recipe combines creamy, cheesy sauce with tender elbow macaroni, topped with a crispy, golden panko breadcrumb crust. Featuring sharp cheddar and Gruyere cheeses, this comforting dish is perfect for family dinners or special occasions.
Ingredients
Scale
Mac and Cheese
- 1 lb. elbow macaroni
- 4 tablespoons butter
- 1/3 cup flour
- 3 cups milk
- 1 cup heavy cream
- 4 cups (16 oz.) sharp cheddar cheese, shredded
- 2 cups (8 oz.) Gruyere cheese, shredded
- Salt and pepper to taste
- 1 teaspoon garlic powder (optional)
- 1/4 teaspoon paprika (optional)
- 1 tablespoon Dijon mustard (optional)
Topping
- 1 1/2 cups panko breadcrumbs
- 4 tablespoons butter, melted
- 1/2 cup Parmesan cheese, grated
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just before al dente, about 1 minute less than package directions. Drain and set aside.
- Prepare Roux: In a large saucepan over low heat, melt 4 tablespoons of butter. Add 1/3 cup flour and whisk continuously for 3-5 minutes until the mixture smells nutty and the raw flour taste is gone.
- Make Cheese Sauce: Increase heat to medium-low and slowly pour in 3 cups milk and 1 cup heavy cream in small increments, whisking constantly to avoid lumps. Continue to simmer the sauce until bubbly and thickened, about 5 minutes.
- Add Cheese: Combine shredded sharp cheddar and Gruyere cheeses. Gradually add 4 cups of the mixed cheese to the sauce in batches, whisking until the cheese melts smoothly. Season with salt, pepper, and optional garlic powder, paprika, and Dijon mustard.
- Combine Pasta and Sauce: Add the cooked pasta to the cheese sauce and stir well to coat all the pasta evenly.
- Assemble Casserole: Preheat oven to 350°F. In a baking dish, spread half of the coated pasta in a single layer. Sprinkle with the remaining 2 cups of mixed cheese and top with the rest of the pasta.
- Prepare Topping: In a bowl, combine 1 1/2 cups panko breadcrumbs, 4 tablespoons melted butter, and 1/2 cup grated Parmesan cheese. Mix well.
- Add Topping and Bake: Evenly sprinkle the breadcrumb mixture over the top of the assembled casserole. Bake uncovered at 350°F for 30 minutes until bubbly and the topping is golden brown.
- Serve: Remove from oven and serve hot. Enjoy this rich and creamy baked mac and cheese as a satisfying main or side dish.
Notes
- Use whole milk and heavy cream for a richer, creamier sauce.
- For a sharper flavor, add extra sharp cheddar or swap Gruyere with mozzarella for a milder taste.
- To make ahead, assemble the casserole and refrigerate up to 24 hours before baking.
- Substitute panko with regular breadcrumbs if unavailable, though texture may be less crunchy.
- For gluten-free version, use gluten-free pasta and substitute flour with gluten-free all-purpose flour.
