Baked Mac and Cheese (Printable)
Creamy cheesy pasta with golden crunchy topping ready in 50 minutes.
# What You'll 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
# Directions:
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 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, melt 4 tablespoons butter over medium heat. Whisk in flour and cook for 1–2 minutes, stirring constantly, until mixture is foamy but not browned.
04 - Gradually whisk in milk and cream. Continue whisking until mixture 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 macaroni and cheese mixture into the prepared baking dish, spreading evenly.
08 - In a medium bowl, combine panko breadcrumbs, Parmesan cheese, and melted butter. Mix until crumbs are evenly coated.
09 - Sprinkle breadcrumb mixture evenly over the pasta.
10 - Bake for 25–30 minutes until topping is golden brown and sauce is bubbling around edges.
11 - Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.
# Expert Tips:
01 -
- The combination of sharp cheddar and nutty Gruyère creates layers of flavor that basic mac and cheese recipes completely miss
- That golden panko topping stays crispy for days which means leftovers are actually worth fighting over
02 -
- I once forgot to cook the roux long enough and my sauce had this weird raw flour taste that ruined the entire dish
- Room temperature milk is not optional because cold milk hitting hot butter makes the sauce separate into a greasy mess
03 -
- Adding a tiny pinch of cayenne to the sauce wakes up all the flavors without adding actual heat
- Letting the dish rest for those five minutes seems impossible but makes the difference between a sloppy mess and neat servings