Classic Baked Mac and Cheese Recipe

Introduction

Classic baked mac and cheese is a timeless comfort food that combines creamy, cheesy sauce with tender pasta and a crunchy breadcrumb topping. This recipe is perfect for a cozy family meal or a special gathering.

Ingredients

• 1 pound elbow macaroni
• 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
• 1 cup panko breadcrumbs
• 2 tablespoons melted butter (for topping)

Instructions

1. Step 1: Cook the elbow macaroni in salted boiling water until just al dente. Drain well and set aside.
2. Step 2: In a saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for about 2 minutes to make a roux, stirring constantly to avoid lumps.
3. Step 3: Slowly whisk in the whole milk and heavy cream. Continue stirring until the sauce thickens and coats the back of a spoon.
4. Step 4: Add the Dijon mustard, garlic powder, salt, and pepper. Stir in the shredded cheddar and Gruyère cheeses until they are fully melted and the sauce is smooth.
5. Step 5: Combine the cooked macaroni with the cheese sauce, stirring gently to coat the pasta evenly. Pour the mixture into a greased baking dish.
6. Step 6: In a small bowl, mix the panko breadcrumbs with the 2 tablespoons of melted butter. Sprinkle this mixture evenly over the top of the macaroni and cheese.
7. Step 7: Bake in a preheated oven at 375°F (190°C) for 20 to 25 minutes, until the sauce is bubbly and the topping is golden brown. For extra crunch, broil for 1 to 2 minutes, watching carefully to prevent burning.

Tips & Variations

• For a creamier sauce, use half-and-half instead of heavy cream and milk.
• Add a pinch of nutmeg to the cheese sauce for a subtle warm flavor.
• Mix in cooked bacon or caramelized onions for extra savory notes.
• Use smoked cheddar for a deeper, smoky taste.
• Swap panko breadcrumbs for crushed crackers or fried onions for a different texture on top.

Storage

Store leftover baked mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to keep the topping crisp, or microwave in shorter intervals for a quicker option, stirring occasionally.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can assemble the dish up to a day in advance and refrigerate it before baking. Just add a few extra minutes to the baking time if it’s coming straight from the fridge.

What can I use if I don’t have Gruyère cheese?

A good substitute for Gruyère is Swiss cheese or a mild mozzarella. These cheeses melt well and provide a similar creamy texture.

Classic Baked Mac and Cheese Recipe

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★★★★★

4.8 from 83 reviews

• Author: Gabriel
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

Classic Baked Mac and Cheese is a creamy, cheesy comfort dish featuring elbow macaroni enveloped in a rich cheese sauce made from cheddar and Gruyère, topped with buttery panko breadcrumbs baked to golden perfection.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Cook the Pasta: Boil the elbow macaroni in salted water until just al dente, then drain and set it aside. This ensures the pasta retains a slight firmness and doesn’t become mushy in the baking process.
2. Make the Roux: In a saucepan, melt 4 tablespoons of butter over medium heat. Whisk in 3 tablespoons of all-purpose flour and cook for about 2 minutes, stirring constantly, to form a roux that will thicken the cheese sauce.
3. Add Dairy: Slowly pour in 2 cups of whole milk and 1 cup of heavy cream while whisking continuously to avoid lumps. Continue stirring until the mixture thickens into a smooth, creamy consistency.
4. Season and Melt Cheese: Stir in 1 teaspoon of Dijon mustard, 1/2 teaspoon garlic powder, salt, and pepper to taste. Add the shredded cheddar and Gruyère cheese and stir until fully melted and incorporated into the sauce.
5. Combine Pasta with Cheese Sauce: Add the cooked macaroni to the cheese sauce and mix well to coat all the pasta evenly. Transfer this mixture into a greased baking dish.
6. Prepare the Topping: Mix 1 cup of panko breadcrumbs with 2 tablespoons of melted butter, then sprinkle this mixture evenly over the macaroni and cheese in the baking dish to create a crunchy, golden crust.
7. Bake and Broil: Bake the dish in a preheated oven at 375°F (190°C) for 20 to 25 minutes until the sauce is bubbly and the topping is golden brown. For an extra crunchy topping, broil for an additional 1 to 2 minutes, watching carefully to avoid burning.

Notes

• Use freshly shredded cheese for better melting quality and flavor.
• Ensure pasta is not overcooked before baking to prevent mushiness.
• Dijon mustard enhances the depth of flavor but can be omitted if unavailable.
• Broiling time is short—watch closely to avoid burning the breadcrumbs.
• For a lighter version, you can reduce the butter and use low-fat milk, though it will affect creaminess.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American

Keywords: baked mac and cheese, classic mac and cheese, comfort food, cheesy pasta bake, elbow macaroni, Gruyère, cheddar cheese