Description
This Classic Baked Mac and Cheese recipe delivers a creamy, cheesy comfort food favorite. Featuring a rich cheese sauce made with cheddar and Gruyère, creamy milk and cream, and a crispy golden breadcrumb topping, this baked macaroni and cheese is perfect for cozy dinners and family gatherings.
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. Whisk in the flour and cook for 2 minutes, stirring continuously to form a smooth roux without browning.
- Add Milk and Cream: Gradually whisk in the whole milk and heavy cream, ensuring no lumps form. Continue stirring until the mixture thickens and coats the back of a spoon, approximately 5-7 minutes.
- Season and Add Cheese: Stir in the Dijon mustard, garlic powder, salt, and pepper. Remove from heat and add the shredded cheddar and Gruyère cheeses, stirring until completely melted and smooth.
- Combine Pasta and Sauce: Add the drained macaroni into the cheese sauce, mixing thoroughly to coat all the pasta evenly. Pour the mixture into a greased 9×13 inch baking dish.
- Prepare Topping: In a small bowl, combine the panko breadcrumbs with 2 tablespoons of melted butter. Sprinkle this mixture evenly over the top of the macaroni and cheese.
- Bake: Preheat your oven to 375°F (190°C). Bake the assembled dish for 20-25 minutes until the sauce is bubbly and the topping is golden brown.
- Broil for Extra Crunch: For an extra crispy topping, place the dish under the broiler for 1-2 minutes, watching carefully to prevent burning.
Notes
- For a sharper cheese flavor, substitute part or all of the cheddar with aged cheddar.
- Use whole milk and heavy cream for the creamiest texture; low-fat alternatives may result in a thinner sauce.
- Keep an eye on the dish during broiling as the breadcrumbs can burn quickly.
- This recipe can be prepared a day ahead, assembled, and refrigerated before baking.
- Leftovers reheat well in the oven or microwave but may lose some crispiness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: baked mac and cheese, classic mac and cheese, cheesy macaroni bake, comfort food, baked pasta dish
