Description

This homemade mac and cheese recipe is a classic comfort food favorite, featuring a creamy, cheesy sauce made with sharp cheddar and Gruyère cheeses, combined with perfectly cooked elbow macaroni noodles. The dish is baked with a crispy, flavorful topping of olive oil-coated coarse breadcrumbs and pecorino cheese, producing a golden crust and luscious interior. Ideal as a vegetarian main or a hearty side dish, it’s perfect for family dinners or holiday meals.

Ingredients

Breadcrumb Topping

2 cups coarse bread crumbs*
2 tablespoons extra-virgin olive oil, plus more for drizzling
¼ cup grated pecorino cheese

Pasta

1 pound elbow macaroni noodles

Cheese Sauce

4 tablespoons unsalted butter, plus more for the pan
¼ cup all-purpose flour
4 cups whole milk
1 garlic clove, grated
1 teaspoon Dijon mustard
½ teaspoon smoked paprika
½ teaspoon sea salt
10 ounces sharp cheddar cheese, grated (about 4 cups)
10 ounces Gruyère cheese, grated (about 4 cups)
Freshly ground black pepper

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Instructions

Preheat and prepare baking dish: Preheat your oven to 425°F (220°C). Generously butter a 9×13-inch baking dish to prevent sticking and help create a golden crust on the edges.
Prepare breadcrumb topping: In a small bowl, combine the coarse bread crumbs with 2 tablespoons of extra-virgin olive oil. Toss well to coat the crumbs evenly, then add the grated pecorino cheese and toss again to mix thoroughly. Set aside.
Cook the macaroni: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package instructions, but stop one minute before al dente to ensure the pasta finishes cooking perfectly in the oven. Drain the pasta and drizzle lightly with olive oil to prevent sticking. Set aside.
Make the cheese sauce roux: In a large pot, melt 4 tablespoons of unsalted butter over medium heat. Once melted, whisk in the ¼ cup of all-purpose flour and cook, stirring constantly, until the mixture turns a light golden brown and is bubbling, about 4 minutes. This forms the roux that will thicken the sauce.
Add milk and seasonings: Slowly pour in the 4 cups of whole milk, whisking continuously to avoid lumps. Add the grated garlic, Dijon mustard, smoked paprika, sea salt, and several grinds of black pepper. Bring the mixture to a gentle simmer while whisking to develop a smooth sauce.
Incorporate cheeses: Gradually add the grated sharp cheddar and Gruyère cheeses to the sauce, whisking after each addition until completely melted. Lower the heat to medium-low and cook the sauce for 6 to 8 minutes more, whisking frequently until the sauce thickens slightly to a creamy texture.
Combine pasta and cheese sauce: Add the cooked macaroni to the cheese sauce and stir thoroughly to coat every piece evenly with the rich, creamy sauce.
Assemble and bake: Transfer the macaroni and cheese mixture into the prepared buttered baking dish. Evenly sprinkle the bread crumb and pecorino topping over the pasta. Bake in the preheated oven for about 20 minutes, or until the topping is crisp and golden and the cheese bubbles visibly around the edges.

Notes

Some prefer using fewer breadcrumbs for a lighter crust. If using store-bought breadcrumbs or panko instead of coarse homemade crumbs, reduce the breadcrumb quantity to 1 cup.
To prevent sticking, drizzle cooked pasta with a little olive oil immediately after draining.
Make sure not to overcook the pasta initially, as it will continue cooking during the baking phase and could become mushy.
For best results, grate your own cheese instead of using pre-shredded, which often contains anti-caking agents that may affect melting.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Side Dish
Method: Baking
Cuisine: American