Description
Classic baked mac and cheese with a creamy cheese sauce made from cheddar and gruyère, topped with a golden, buttery panko breadcrumb crust. Perfectly baked to bubbling, golden perfection, this comforting dish serves 8 and is ideal for family dinners or casual gatherings.
Ingredients
Scale
Pasta
- 1 lb elbow macaroni
Cheese Sauce
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups half & half
- 4 cups mild cheddar cheese, shredded
- 2 cups gruyère cheese, shredded (or gouda)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon paprika
Topping
- 2 tablespoons unsalted butter, melted
- 1 cup panko bread crumbs
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and set aside.
- Make Roux: In a large pot or dutch oven, melt 4 tablespoons of butter over medium heat. Add the flour and whisk continuously for 1-2 minutes until the mixture is bubbly and light golden in color, forming a roux.
- Add Milk and Cheese: Gradually whisk in the whole milk and half & half to the roux, avoiding lumps. Cook and whisk constantly for 5-7 minutes until thickened. Reduce heat to low, then slowly add shredded cheddar and gruyère cheeses in handfuls, stirring until fully melted and smooth. Season the cheese sauce with salt, pepper, paprika, garlic powder, and onion powder, mixing well.
- Combine Pasta and Cheese Sauce: Mix the cooked pasta into the cheese sauce, ensuring all pasta is completely coated. Transfer this mixture to the prepared baking dish.
- Prepare Topping: In a small bowl, combine the melted butter with panko breadcrumbs. Sprinkle this mixture evenly over the mac and cheese in the baking dish.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes until the top is golden brown and the cheese is bubbly around the edges.
- Cool and Serve: Remove from the oven and let it cool for a few minutes before serving to enhance flavor and texture. Enjoy your creamy, cheesy baked mac and cheese!
Notes
- For best melting, shred cheese yourself rather than buying pre-shredded varieties which often contain anti-caking agents.
- Use fresh panko breadcrumbs for a crispier topping.
- Customize the cheese blend based on your preference, gouda can be substituted for gruyère.
- Allow baked mac and cheese to rest slightly after baking to thicken and set up for easier serving.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven to maintain the crunchy topping.
