Description
This Classic Baked Mac and Cheese recipe combines creamy, cheesy sauce with tender elbow macaroni, topped with a crunchy golden panko breadcrumb crust. Perfectly baked until bubbly, it’s a comforting crowd-pleaser ideal for family dinners or special occasions.
Ingredients
Scale
Pasta
- 1 pound elbow macaroni
Cheese Sauce
- 2 cups shredded cheddar cheese
- 1 cup shredded Gruyère cheese
- 2 cups whole milk
- 1 cup heavy cream
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Topping
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente, about 7-8 minutes. Drain well and set aside.
- Make Roux: In a medium saucepan over medium heat, melt 4 tablespoons of butter. Sprinkle in 3 tablespoons of all-purpose flour and whisk continuously for about 2 minutes to create a smooth roux, ensuring it does not brown.
- Add Dairy: Gradually whisk in 2 cups whole milk and 1 cup heavy cream. Continue stirring until the mixture thickens and coats the back of a spoon, approximately 5-7 minutes.
- Flavor and Cheese: Stir in 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, salt, and pepper to taste. Remove the sauce from heat and add 2 cups shredded cheddar cheese and 1 cup shredded Gruyère cheese, stirring until completely melted and smooth.
- Combine Pasta and Sauce: Fold the cooked macaroni into the cheese sauce, ensuring all pasta is evenly coated. Transfer the mixture into a greased baking dish, smoothing the top.
- Prepare Topping: In a small bowl, mix 1 cup panko breadcrumbs with 2 tablespoons melted butter until evenly coated. Sprinkle the buttery breadcrumbs generously over the mac and cheese.
- Bake: Preheat the oven to 375°F (190°C). Bake the casserole uncovered for 20–25 minutes or until the sauce is bubbly and the topping is golden brown.
- Broil for Crunch: For an extra crunchy topping, broil the dish for an additional 1–2 minutes, watching carefully to prevent burning.
- Serve: Let the baked mac and cheese rest for 5 minutes before serving to allow the sauce to thicken slightly. Serve warm and enjoy.
Notes
- Use freshly shredded cheese rather than pre-shredded for creamier melt and better flavor.
- Adjust the amount of cheese to your preference for cheesiness.
- For a lighter version, substitute half-and-half for heavy cream or use reduced-fat cheese.
- Panko breadcrumbs provide a lighter, crunchier topping compared to regular breadcrumbs.
- Watch the broiler carefully during the final step to avoid burning the topping.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Keywords: baked mac and cheese, classic mac and cheese, creamy mac and cheese, cheese casserole, comfort food, mac and cheese recipe
