Description
This Baked Mac and Cheese recipe offers an irresistibly creamy and cheesy comfort food classic, elevated with a crunchy, buttery panko breadcrumb topping. Made with a blend of Gruyere, cheddar, Colby, and mozzarella cheeses, it delivers a stunningly smooth sauce and perfect pasta texture, ideal for gatherings or cozy meals.
Ingredients
Scale
Pasta
- 250g / 8 oz macaroni (elbow pasta)
Breadcrumb Topping
- 2/3 cup panko breadcrumbs
- 2 tbsp (30g) unsalted butter, melted
- 1/4 tsp salt
Cheese Sauce
- 4 tbsp (60g) unsalted butter
- 1/3 cup plain/all purpose flour
- 3 cups milk, warmed (low or full fat)
- 2 cups freshly shredded cheese (Gruyere preferred, followed by cheddar and Colby)
- 1 cup freshly shredded mozzarella cheese (or more cheese of choice)
- 3/4 tsp salt
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp mustard powder
- 1 tbsp (15g) unsalted butter or 2 tsp oil (for tossing macaroni)
Instructions
- Prepare the macaroni: Cook the macaroni according to package instructions until al dente. Drain and immediately toss the hot macaroni with 1 tbsp unsalted butter or 2 tsp oil to stop bloating and keep the pasta firm.
- Make the breadcrumb topping: In a small bowl, combine the panko breadcrumbs, 2 tbsp melted unsalted butter, and 1/4 tsp salt. Set aside to allow the butter to coat the breadcrumbs evenly.
- Prepare the cheese sauce: In a large saucepan over medium heat, melt 4 tbsp unsalted butter. Stir in the flour and cook for 1-2 minutes to form a roux, stirring constantly to avoid lumps and browning.
- Add milk to the roux: Gradually whisk in the warmed milk, continuing to stir until the mixture thickens to a smooth sauce.
- Incorporate seasonings and cheeses: Remove the sauce from heat. Stir in 3/4 tsp salt, garlic powder, onion powder, and mustard powder. Add the shredded Gruyere, cheddar, Colby, and mozzarella cheeses, stirring until melted and creamy.
- Combine pasta and cheese sauce: Add the butter-coated macaroni to the cheese sauce and gently fold together until all pasta is evenly coated.
- Assemble the dish: Transfer the mac and cheese mixture into a buttered baking dish. Evenly sprinkle the prepared breadcrumb topping over the surface for a crunchy finish.
- Bake: Preheat the oven to 350°F (175°C). Bake the assembled mac and cheese for about 30 minutes, or until bubbly around the edges and the breadcrumb topping is golden brown and crisp.
- Serve: Remove from oven and let cool slightly before serving. Enjoy your creamy, cheesy baked mac and cheese with a crispy, buttery crust!
Notes
- Grate your own cheese for the creamiest sauce; pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.
- Tossing hot macaroni in butter before mixing with cheese sauce prevents the pasta from bloating and keeps the texture perfect.
- This recipe creates a beautifully creamy cheese sauce that won’t dry out or become stodgy, making it excellent for serving at gatherings.
- Use a mix of Gruyere, cheddar, and mozzarella cheeses for optimal flavor and meltability.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free panko breadcrumbs.
Nutrition
- Serving Size: 1 serving
- Calories: 551 kcal
- Sugar: 8 g
- Sodium: 847 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 89 mg
