Description
This classic baked mac and cheese recipe combines perfectly cooked macaroni with a rich, creamy cheese sauce made from a blend of Gruyere, mozzarella, and other flavorful cheeses. Topped with a buttery panko breadcrumb crust, this dish is baked until golden and bubbly, delivering a comforting, crowd-pleasing meal that’s perfect as a hearty side or main dish.
Ingredients
Scale
Macaroni
- 250g / 8 oz macaroni (elbow pasta)
- 1 tbsp (15g) unsalted butter (or 2 tsp oil)
Topping
- 2/3 cup panko breadcrumbs
- 2 tbsp (30g) unsalted butter, melted
- 1/4 tsp salt
Sauce
- 4 tbsp (60g) unsalted butter
- 1/3 cup plain / all-purpose flour
- 3 cups milk, warmed (low or full fat)
- 2 cups freshly shredded cheese, Gruyere preferred (can substitute cheddar or Colby)
- 1 cup freshly shredded mozzarella cheese (or other cheese of choice)
- 3/4 tsp salt
Seasonings (optional)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp mustard powder
Instructions
- Cook Pasta: Bring a large pot of water to a boil. Add macaroni and cook according to the packet instructions minus one minute to keep the pasta slightly firm. Drain and return the pasta to the pot.
- Toss in Butter: Add 1 tablespoon butter to the drained pasta and toss until melted. This step provides a light coating to prevent the pasta from bloating when baked. Set aside to cool while preparing the sauce.
- Prepare Topping: Mix the panko breadcrumbs, melted butter, and salt in a small bowl. Set aside for later use as a crunchy topping.
- Preheat Oven: Preheat your oven to 180°C (350°F).
- Make Roux: In a large saucepan or an ovenproof skillet over medium heat, melt 4 tablespoons of butter. Stir in the flour and cook constantly for 1 minute to eliminate the raw flour taste.
- Add Milk: Gradually add about 1 cup of warm milk to the roux, whisking to dissolve the paste smoothly. Then pour in the remaining milk while whisking continuously to prevent lumps.
- Add Seasonings: Stir in salt and optional seasonings (garlic powder, onion powder, mustard powder) if using.
- Thicken Sauce: Continue cooking the sauce while regularly whisking for 5 to 8 minutes until it thickens to a creamy consistency that coats the back of a wooden spoon.
- Add Cheese: Remove the sauce from heat and stir in the shredded Gruyere and mozzarella cheeses until combined. The cheese does not need to be fully melted at this point.
- Check Salt: Taste the sauce and adjust the salt as needed, keeping in mind the saltiness of your cheese choice.
- Assemble: Pour the cheese sauce into the pot with cooled macaroni and stir quickly to combine. Then transfer the mixture back into the skillet or a suitable baking dish.
- Add Topping and Bake: Sprinkle the prepared breadcrumb topping evenly over the mac and cheese. Bake in the preheated oven for 25 minutes or until the topping is lightly golden. Avoid baking too long to prevent the sauce from drying out.
- Serve: Serve immediately, optionally garnished with fresh parsley. Enjoy this creamy, crispy baked mac and cheese warm.
Notes
- Panko breadcrumbs create a crunchier topping compared to regular breadcrumbs; available in many supermarkets or Asian sections.
- Cheese Choices: Gruyere offers great flavor and melting, but cheddar, Monterey Jack, Colby, or provolone are good alternatives. For stretch and milder flavor, mozzarella is ideal. Always grate cheese fresh for best melting; pre-shredded cheese may have anti-caking agents affecting texture.
- Tossing pasta in butter before mixing with sauce helps prevent the pasta from absorbing too much sauce and becoming mushy during baking.
- Use a 2.5L/2.5qt baking dish for best depth and coverage. A very large dish can spread the mixture too thinly.
- Make-Ahead Tip: Prepare pasta and sauce, combine with topping, refrigerate or freeze. When ready, bake covered with foil for 15 minutes, then uncovered for 25 minutes until golden.
- Reheating Leftovers: Microwave to warm, then crisp topping under a grill/broiler with a light spray or brush of oil or butter.
- Serves 6 generously as a side and 4 as a main dish.
Nutrition
- Serving Size: 1 cup (approximately)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 65 mg
