Description
This classic Baked Mac and Cheese recipe features perfectly cooked macaroni enveloped in a rich, creamy cheese sauce made from a blend of Gruyere, mozzarella, and cheddar cheeses. Topped with a crunchy, golden panko breadcrumb crust, it bakes to perfection for a luscious comfort food experience that’s both satisfying and delicious.
Ingredients
Scale
Macaroni
- 250g / 8 oz macaroni (elbow pasta)
- 1 tbsp (15g) unsalted butter (or 2 tsp oil)
Topping
- 2/3 cup panko breadcrumbs
- 2 tbsp (30g) unsalted butter, melted
- 1/4 tsp salt
Sauce
- 4 tbsp (60g) unsalted butter
- 1/3 cup plain/all-purpose flour
- 3 cups warm milk (low or full fat)
- 2 cups freshly shredded Gruyere cheese (or substitute with cheddar or Colby)
- 1 cup freshly shredded mozzarella cheese (or other cheese of choice)
- 3/4 tsp salt
Seasonings (optional)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp mustard powder
Instructions
- Cook pasta: Bring a large pot of water to a boil. Add the macaroni and cook according to the package directions minus 1 minute to ensure it is slightly undercooked. Drain well.
- Toss in butter: Return the drained pasta to the pot while still warm. Add 1 tablespoon of unsalted butter and toss until melted and evenly coating the pasta. Set aside to cool slightly; this step helps prevent the pasta from absorbing too much sauce and becoming mushy when baked.
- Prepare topping: In a small bowl, mix together the panko breadcrumbs, melted butter, and 1/4 teaspoon salt until combined. Set aside.
- Make the sauce (Roux and béchamel): Preheat your oven to 180°C (350°F). In a large saucepan or ovenproof skillet over medium heat, melt 4 tablespoons of butter. Add the flour and cook, stirring constantly for 1 minute to form a roux. Gradually whisk in about 1 cup of warm milk to dissolve the flour paste completely, then add the remaining milk while stirring to avoid lumps. Stir in salt and optional seasonings (garlic powder, onion powder, mustard powder).
- Thicken sauce: Continue cooking and stirring the sauce for 5–8 minutes until it thickens to a creamy consistency that coats the back of a spoon. You should be able to draw a line through the sauce on the spoon without it running.
- Add cheese: Remove the sauce from heat and stir in the shredded Gruyere and mozzarella cheeses until evenly combined but not necessarily melted. Adjust seasoning with extra salt if needed.
- Assemble mac and cheese: Pour the cheese sauce into the pot with the macaroni and mix quickly and thoroughly. Transfer the mixture into the ovenproof skillet or a 2.5L (2.5 quart) baking dish. Evenly sprinkle the breadcrumb topping over the mac and cheese.
- Bake: Place in the preheated oven and bake for 25 minutes or until the breadcrumb topping turns light golden brown. Avoid baking longer to prevent the sauce from drying out.
- Serve: Remove from oven and serve immediately. Optionally garnish with fresh parsley for added color and freshness.
Notes
- Panko breadcrumbs create a crunchier topping compared to regular breadcrumbs due to their larger flakes. If unavailable, regular breadcrumbs can be substituted.
- Cheese choice greatly affects flavor and texture. Gruyere is preferred for its excellent melting and flavor, combined with mozzarella for stretchiness and milder taste. Always grate your own cheese to avoid anti-caking additives which impede melting.
- Tossing pasta with butter before adding sauce helps prevent the pasta from absorbing too much sauce during baking, maintaining a creamy texture.
- Use a 2.5L/2.5qt baking dish or a 26cm (9-inch) cast iron skillet for best depth and texture distribution. Bigger dishes spread the mac and cheese too thinly.
- To make ahead: Prepare pasta and toss with butter, cool completely. Make sauce and combine pasta with sauce. Add topping, then refrigerate or freeze. When ready, thaw fully if frozen, cover with foil, bake 15 minutes at 180°C/350°F, then remove foil and bake an additional 25 minutes until golden.
- Reheat leftovers best by microwaving until warm then crisping topping under a grill/broiler after spraying or brushing with oil or butter.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 65 mg
