Ingredients

1 lb elbow macaroni

5 tbsp unsalted butter

1/4 cup all-purpose flour

3 cups whole milk

1 cup heavy cream

1 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

2 1/2 cups sharp cheddar cheese, shredded

1 cup Gruyère cheese, shredded

1/2 cup mozzarella cheese, shredded

1 1/2 cups panko breadcrumbs

3 tbsp unsalted butter, melted

1/4 cup grated Parmesan cheese (optional)

1/2 tsp smoked paprika (optional)

Instructions

Step 1: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.

Step 2: Cook the elbow macaroni in salted boiling water until just al dente. Drain and set aside.

Step 3: In a saucepan, melt 5 tablespoons of butter over medium heat. Whisk in the flour and cook for about 1 minute to form a roux.

Step 4: Gradually whisk in the whole milk and heavy cream, stirring constantly until the mixture thickens and coats the back of a spoon.

Step 5: Stir in salt, black pepper, and garlic powder. Remove the sauce from heat.

Step 6: Add the shredded cheddar, Gruyère, and mozzarella cheeses to the sauce, stirring until melted and smooth.

Step 7: Fold the cooked macaroni into the cheese sauce, then pour everything into the prepared baking dish.

Step 8: In a small bowl, combine the panko breadcrumbs, melted butter, grated Parmesan (if using), and smoked paprika (if using).

Step 9: Evenly sprinkle the breadcrumb mixture over the mac and cheese in the baking dish.

Step 10: Bake for 25 to 30 minutes, or until the topping is golden brown and the sauce is bubbling. For an extra crispy crust, broil for 2 to 3 minutes, watching closely to prevent burning.

Tips & Variations

Use a mix of sharp and mild cheeses to balance flavor and creaminess.

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs.

Add a pinch of nutmeg to the cheese sauce for a warm, subtle spice.

Mix cooked bacon or caramelized onions into the pasta for added depth.

If you prefer a saucier mac and cheese, add a little extra milk or cream before baking.

Storage

Store leftover baked mac and cheese in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through. You can also reheat individual portions in the microwave, stirring halfway for even heating. Adding a splash of milk before reheating helps restore creaminess.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the mac and cheese up to the point before baking and refrigerate it for a few hours or overnight. When ready, add the breadcrumb topping and bake as directed.

What can I do if my cheese sauce is too thick or too thin?

If the sauce is too thick, whisk in a little extra milk or cream until it reaches your desired consistency. If it’s too thin, continue cooking over low heat to allow it to thicken, or stir in extra cheese to help thicken it up.