Baked Mac and Cheese (Printable)
Creamy pasta with sharp cheddar and Gruyère, topped with buttery panko for golden crunch.
# What You Need:
→ Pasta
01 - 14 oz elbow macaroni
→ Cheese Sauce
02 - 4 tbsp unsalted butter
03 - 1/3 cup all-purpose flour
04 - 3 cups whole milk
05 - 1/2 cup heavy cream
06 - 2 cups sharp cheddar cheese, shredded
07 - 1 cup Gruyère cheese, shredded
08 - 1 tsp Dijon mustard
09 - 1/2 tsp garlic powder
10 - 1/2 tsp onion powder
11 - 1/2 tsp salt
12 - 1/4 tsp freshly ground black pepper
→ Topping
13 - 1 cup panko breadcrumbs
14 - 1/4 cup grated Parmesan cheese
15 - 2 tbsp unsalted butter, melted
16 - 1 tbsp chopped fresh parsley
# Steps:
01 - Preheat oven to 350°F. Grease a 2-quart baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a rolling boil. Add macaroni and cook until al dente, about 1-2 minutes less than package directions. Drain well and set aside.
03 - In a large saucepan over medium heat, melt 4 tbsp butter. Whisk in flour and cook for 1-2 minutes, stirring constantly, until mixture is foamy but not browned.
04 - Gradually whisk in milk and heavy cream. Continue whisking constantly until sauce thickens and begins to bubble, about 5-7 minutes.
05 - Remove from heat. Stir in cheddar, Gruyère, Dijon mustard, garlic powder, onion powder, salt, and pepper until cheese is completely melted and sauce is smooth.
06 - Add drained pasta to the cheese sauce. Stir gently until pasta is evenly coated.
07 - Pour the macaroni and cheese mixture into the prepared baking dish, spreading evenly.
08 - In a medium bowl, combine panko breadcrumbs, grated Parmesan, and melted butter. Mix until evenly distributed.
09 - Sprinkle breadcrumb mixture evenly over the pasta. Bake for 25-30 minutes until topping is golden brown and sauce is bubbling around edges.
10 - Let dish rest for 5 minutes before serving to allow sauce to set. Garnish with fresh parsley if desired.
# Expert Advice:
01 -
- The combination of sharp cheddar and Gruyère creates this incredible depth that boxed mac could never achieve
- That buttery panko topping transforms creamy pasta into something with actual texture and crunch
- It reheats beautifully for days, making it perfect for meal prep or feeding a crowd
02 -
- Don't shred your cheese from a block if you can help it, pre-shredded cheese has anti-caking agents that make sauce grainy
- Remove the sauce from heat before adding cheese, high heat can cause cheese to separate and become oily
- The pasta will continue cooking in the oven, so undercooking it slightly on the stove is essential for perfect texture
03 -
- Grate your cheese on the large holes of a box grater for the smoothest melting and sauce consistency
- Warm your milk slightly before adding it to the roux, this helps it incorporate faster and prevents lumps