Baked Mac and Cheese (Print Version)
Creamy, cheesy pasta with a golden breadcrumb topping—perfect for family dinners and gatherings.
# 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 (optional)
# 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 just al dente, about 1-2 minutes less than package instructions. Drain 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 cream. Cook, whisking constantly, until mixture thickens and just starts 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 and stir to coat evenly.
07 - Pour macaroni and cheese mixture into the prepared baking dish.
08 - In a bowl, combine panko, Parmesan, and melted butter. Sprinkle evenly over the pasta.
09 - Bake for 25-30 minutes, until topping is golden brown and sauce is bubbling around edges.
10 - Let rest for 5 minutes before serving to allow sauce to set. Garnish with fresh parsley if desired.
# Expert Tips:
01 -
- The double cheese sauce stays creamy even after baking so you never get that dry disappointing pasta
- That crunch on top makes people actually fight over the corner pieces
02 -
- Grate your own cheese because the pre-shredded stuff has anti-caking agents that make sauce grainy
- The sauce looks thin when you first pour it but thickens up beautifully in the oven so trust the process
03 -
- Don't skip the mustard even if you think you hate mustard—it disappears and leaves behind only cheese intensity
- Room temperature ingredients blend more smoothly so take everything out about 20 minutes before you start