Description

A classic comfort food, this Baked Mac and Cheese features a creamy, ultra-smooth cheese sauce made with Gruyere, cheddar, and mozzarella cheeses. The macaroni is tossed in butter to prevent bloating and ensure perfect texture. A crunchy, buttery panko breadcrumb topping adds a delightful contrast. Perfect for gatherings, this recipe stays creamy without drying out, delivering rich, cheesy goodness every time.

Ingredients

Scale

Macaroni and Cheese Sauce

250g / 8 oz macaroni (elbow pasta)
4 tbsp (60g) unsalted butter
1/3 cup plain / all-purpose flour
3 cups warmed milk (low or full fat)
2 cups freshly shredded cheese (Gruyere preferred, then cheddar and Colby)
1 cup freshly shredded mozzarella cheese (or more of other cheese choices)
3/4 tsp salt
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp mustard powder

Breadcrumb Topping

2/3 cup panko breadcrumbs
2 tbsp (30g) unsalted butter, melted
1 tbsp (15g) unsalted butter (or 2 tsp oil)
1/4 tsp salt

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Instructions

Cook the macaroni: Boil the macaroni in salted water according to package instructions until al dente. Drain well and immediately toss with 1 tbsp unsalted butter or 2 tsp oil to prevent the pasta from bloating and sticking together.
Make the roux: In a large saucepan, melt 4 tbsp unsalted butter over medium heat. Whisk in 1/3 cup flour and cook for about 2 minutes to remove the raw flour taste, stirring constantly.
Add milk: Gradually whisk in 3 cups of warmed milk to the roux, stirring continuously to avoid lumps. Bring the mixture to a gentle simmer and cook until thickened, about 5-7 minutes.
Incorporate the cheeses and seasonings: Remove the sauce from heat and stir in the shredded Gruyere, cheddar, Colby, and mozzarella cheeses until fully melted and smooth. Season with 3/4 tsp salt, 1 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp mustard powder. Mix well to combine.
Combine pasta and cheese sauce: Add the butter-tossed macaroni to the cheese sauce and stir until well coated.
Prepare breadcrumb topping: In a small bowl, combine the panko breadcrumbs with 2 tbsp melted unsalted butter and 1/4 tsp salt, mixing until the crumbs are well coated.
Assemble the dish: Pour the macaroni and cheese mixture into a greased baking dish. Evenly sprinkle the buttered panko breadcrumb topping over the surface.
Bake: Preheat your oven to 350°F (175°C). Bake the assembled mac and cheese for approximately 25-30 minutes or until the topping is golden brown and crispy and the sauce is bubbling around the edges.
Serve: Let the baked mac and cheese rest for a few minutes before serving, allowing it to set slightly for the best texture and flavor.

Notes

This recipe yields a stunningly white, ultra creamy cheese sauce with a crunchy, buttery topping that won’t dry out or become stodgy.
Tossing macaroni in butter before baking stops pasta from bloating and keeps it perfectly saucy.
Grate your own cheese instead of buying pre-shredded to avoid anti-caking agents that can make the sauce grainy.
Use Gruyere cheese as the base for the best flavor, followed by cheddar and Colby for a rich cheese blend.
This dish is perfect for gatherings since it holds up well without drying out after baking.

Nutrition

Serving Size: 1 serving
Calories: 551 kcal
Sugar: 8 g
Sodium: 847 mg
Fat: 29 g
Saturated Fat: 17 g
Unsaturated Fat: 10 g
Trans Fat: 0.5 g
Carbohydrates: 48 g
Fiber: 1 g
Protein: 23 g
Cholesterol: 89 mg