Description
This easy Baked Mac and Cheese is a creamy comfort classic with a crunchy topping. It’s packed with flavor and made with a luscious cheese sauce. Perfect for gatherings and a must-try Mac and cheese recipe.
Ingredients
Scale
- 250g or 8 oz macaroni elbow pasta
- 1 tbsp 15g unsalted butter or 2 tsp oil
- 2/3 cup panko breadcrumbs Note 1
- 2 tbsp 30g unsalted butter melted
- 1/4 tsp salt
- 4 tbsp 60g unsalted butter
- 1/3 cup plain or all purpose flour
- 3 cups milk warmed low or full fat
- 2 cups freshly shredded cheese gruyere best followed by cheddar and Colby Note 2
- 1 cup freshly shredded mozzarella cheese or more other cheese of choice Note 2
- 3/4 tsp salt
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp mustard powder
Instructions
- Boil a large pot of water and cook the macaroni according to the package directions minus one minute.
- Drain the pasta and return it to the pot, then add butter and toss until melted; set aside to cool.
- Combine the panko breadcrumbs with melted butter and salt; set aside for the topping.
- Preheat your oven to 180°C or 350°F.
- In a large saucepan or ovenproof skillet, melt butter over medium heat and stir in flour, cooking for one minute while stirring constantly.
- Gradually whisk in about one cup of warmed milk to dissolve the flour, then add the remaining milk and whisk until smooth.
- Add salt and optional seasonings, then cook the sauce while stirring regularly for five to eight minutes until it thickens to a creamy consistency.
- Remove the sauce from heat and stir in the shredded cheeses without melting.
- Adjust salt if needed, then pour the cheese sauce into the pasta pot, mix quickly, and transfer everything to the skillet or a baking dish.
- Sprinkle the breadcrumb topping over the macaroni and bake for twenty-five minutes or until the top is lightly golden.
- Serve immediately, optionally garnished with fresh parsley.
Notes
- Panko breadcrumbs create a nice crunchy topping and can be substituted with normal breadcrumbs
- Grate your own cheese for best sauce texture
- Tossing pasta in butter before baking helps prevent bloating
- Use a 2
- 5L or 2
- 5qt baking dish for best depth
- To make ahead, assemble and refrigerate or freeze before baking as instructed
- For crisp tops, broil 2–3 minutes at the end
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Side
- Method: Baked
- Cuisine: Western
Nutrition
- Calories: 551 cal
- Sugar: 8 g
- Sodium: 847 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 89 mg