Description
Classic baked mac and cheese featuring creamy cheese sauce made with Gruyere, cheddar, and mozzarella, topped with buttery panko breadcrumbs, and baked until golden and bubbly. This comforting dish is perfect as a hearty side or main course, easy to prepare and ideal for family dinners.
Ingredients
Pasta
- 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, then cheddar and Colby)
- 1 cup freshly shredded mozzarella cheese (or more of other cheese of choice)
- 3/4 tsp salt
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp mustard powder
Instructions
- Cook the Pasta: Bring a large pot of water to a boil. Add the macaroni and cook according to the package directions minus one minute to keep the pasta slightly undercooked for baking.
- Toss in Butter: Drain the pasta, return it to the pot, add 1 tbsp unsalted butter, and toss until melted. Set aside to cool while preparing the sauce.
- Prepare the Topping: In a small bowl, mix together the panko breadcrumbs, melted butter, and 1/4 tsp salt. Set this breadcrumb mixture aside for later.
- Preheat Oven: Set your oven to 180°C/350°F (suitable for all oven types) to get it ready for baking.
- Make the Roux: In a large saucepan or ovenproof skillet, melt 4 tbsp butter over medium heat. Add 1/3 cup flour and stir constantly for 1 minute to cook out the raw flour taste.
- Add Milk: Pour in about 1 cup of warmed milk and whisk thoroughly to dissolve the roux into a smooth mixture. Then gradually add the remaining milk, whisking to keep the sauce lump-free.
- Season Sauce: Stir in 3/4 tsp salt, 1 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp mustard powder to flavor the sauce.
- Thicken Sauce: Cook the sauce while whisking regularly for 5 to 8 minutes until it thickens to a creamy consistency that coats the back of a spoon.
- Add Cheese: Remove the saucepan from heat and stir in the shredded Gruyere, cheddar, Colby, and mozzarella cheeses until combined. The cheese doesn’t have to melt completely at this stage.
- Adjust Salt: Taste and adjust salt if necessary; if you use the recommended cheeses, additional salt usually isn’t needed.
- Assemble the Dish: Pour the cheese sauce into the pot with the cooked macaroni. Stir quickly to combine, then transfer the mixture back to the skillet or into a baking dish.
- Add Topping and Bake: Sprinkle the breadcrumb topping evenly over the mac and cheese. Bake in the preheated oven for 25 minutes or until the topping is lightly golden and crispy.
- Serve: Serve immediately, optionally garnishing with fresh parsley. This baked mac and cheese is deliciously creamy with a crunchy topping.
Notes
- Note 1: Panko breadcrumbs create a light, crispy topping, but regular breadcrumbs can be used.
- Note 2: Gruyere cheese gives the best flavor, followed by cheddar and Colby. Mozzarella adds a creamy texture but can be substituted with other cheese types as desired.
- Note 3: Tossing pasta in butter after cooking prevents sticking and adds flavor.
- Note 4: Using an ovenproof skillet allows baking directly in the cooking pan, simplifying cleanup and maintaining heat.
- Make-ahead tip: Prepare the mac and cheese up to the baking step, cover with foil, and refrigerate. Bake when ready, adding a few extra minutes to ensure heated through.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American