Description
This classic Baked Mac & Cheese recipe features tender elbow macaroni coated in a rich, creamy blend of sharp cheddar, Gruyère, and mozzarella cheeses, topped with a golden, crispy panko breadcrumb crust. Baked to bubbly perfection and optionally broiled for extra crunch, this comforting dish is perfect as a hearty main or delicious side.
Ingredients
Scale
Pasta
- 1 lb elbow macaroni
Cheese Sauce
- 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
Crispy Topping
- 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
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking and set aside.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 7-8 minutes, then drain and set aside to cool slightly.
- Make Roux: In a medium saucepan, melt 5 tablespoons of unsalted butter over medium heat. Whisk in 1/4 cup of all-purpose flour and cook for 1 minute to form a roux, which will thicken the sauce.
- Add Dairy: Slowly pour in 3 cups of whole milk and 1 cup of heavy cream while whisking constantly to prevent lumps. Continue to cook and stir until the mixture thickens to a creamy consistency.
- Season Sauce: Remove the saucepan from heat and stir in 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder for balanced seasoning.
- Add Cheeses: Gradually fold in 2 1/2 cups sharp cheddar, 1 cup Gruyère, and 1/2 cup mozzarella cheese until fully melted and the sauce is smooth and rich.
- Combine Pasta and Sauce: Gently fold the cooked macaroni into the cheese sauce ensuring each piece is well coated. Transfer the mixture to the prepared baking dish and spread evenly.
- Prepare Topping: In a medium bowl, combine 1 1/2 cups panko breadcrumbs, 3 tablespoons melted unsalted butter, 1/4 cup grated Parmesan cheese (if using), and 1/2 teaspoon smoked paprika (if using). Mix until the crumbs are evenly coated with butter.
- Add Topping: Sprinkle the breadcrumb mixture evenly over the mac and cheese, creating a crispy, golden layer.
- Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the top is golden and the sauce is bubbling around the edges.
- Broil for Extra Crispiness: For an extra crunchy topping, switch the oven to broil and cook the mac and cheese for an additional 2 to 3 minutes. Watch carefully to avoid burning.
Notes
- For a lighter version, substitute whole milk and heavy cream with 2% milk and reduce butter to 3 tablespoons.
- Use freshly grated cheeses for best melting and flavor.
- Adding Gruyère brings a slightly nutty flavor that balances the sharpness of cheddar.
- Broil time is optional but enhances the texture of the crunchy topping.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven to preserve crispiness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Keywords: Baked mac and cheese, crispy topping mac and cheese, comfort food, creamy mac and cheese, cheddar mac and cheese, Gruyère mac and cheese
