Baked Mac and Cheese (Printable Version)
Creamy pasta with sharp cheddar and Gruyère, topped with crispy buttered panko and Parmesan.
# 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
# How To Make It:
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 just al dente, about 1–2 minutes less than package instructions. Drain thoroughly and set aside.
03 - In a large saucepan, melt 4 tbsp butter over medium heat. Whisk in flour and cook, stirring constantly, for 1–2 minutes until foamy but not browned.
04 - Gradually whisk in the milk and heavy cream. Cook, whisking continuously, until mixture thickens and just starts to bubble, about 5–7 minutes.
05 - Remove from heat. Stir in sharp cheddar, Gruyère, Dijon mustard, garlic powder, onion powder, salt, and pepper until cheese is completely melted and sauce is silky smooth.
06 - Add drained pasta to the cheese sauce. Stir gently but thoroughly to coat every piece of macaroni evenly.
07 - Pour the macaroni and cheese mixture into the prepared baking dish, spreading evenly.
08 - In a small bowl, combine panko breadcrumbs, grated Parmesan, and melted butter. Mix until butter is evenly distributed.
09 - Sprinkle the breadcrumb mixture evenly over the pasta surface.
10 - Bake for 25–30 minutes until topping is deep golden brown and sauce is bubbling around the edges.
11 - Let rest for 5 minutes before serving to allow sauce to set. Garnish with fresh parsley if desired.
# Expert Suggestions:
01 -
- The homemade cheese sauce puts those blue boxes of shame to shame
- You get that crispy breadcrumb crust that everyone steals from the edges
- Makes enough for dinner tonight plus lunch tomorrow, if you're lucky
02 -
- Pre-shredded cheese has anti-caking agents that make sauce grainy, so grate it yourself
- If your sauce seems too thick, add more milk a splash at a time
- The sauce will look thin before baking but it thickens up in the oven
03 -
- Grate your cheese while it's cold for easier cleanup
- Room temperature ingredients prevent sauce separation