Baked Mac and Cheese (Printable Version)
Creamy pasta dish with homemade cheese sauce and crispy golden topping. Perfect family comfort food.
# What You'll Need:
→ Pasta
01 - 14 oz elbow macaroni
→ Cheese Sauce
02 - 4 tbsp unsalted butter
03 - 1/3 cup all-purpose flour
04 - 3 cups whole milk
05 - 1/2 cup heavy cream
06 - 2 cups sharp cheddar cheese, shredded
07 - 1 cup Gruyère cheese, shredded
08 - 1 tsp Dijon mustard
09 - 1/2 tsp garlic powder
10 - 1/2 tsp onion powder
11 - 1/2 tsp salt
12 - 1/4 tsp freshly ground black pepper
→ Topping
13 - 1 cup panko breadcrumbs
14 - 1/4 cup grated Parmesan cheese
15 - 2 tbsp unsalted butter, melted
16 - 1 tbsp chopped fresh parsley
# How to Make It:
01 - Preheat oven to 350°F. Grease a 2-quart baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a boil. Add macaroni and cook until just al dente, about 1–2 minutes less than package directions. Drain well and set aside.
03 - In a large saucepan, melt 4 tbsp butter over medium heat. Whisk in flour and cook, stirring constantly, for 1–2 minutes until mixture is foamy but not browned.
04 - Gradually whisk in milk and cream. Continue whisking and cook until mixture thickens and just begins to bubble, about 5–7 minutes.
05 - Remove from heat. Stir in cheddar, Gruyère, Dijon mustard, garlic powder, onion powder, salt, and pepper until cheese is completely melted and sauce is smooth.
06 - Add drained pasta to the cheese sauce. Stir gently until all pasta is evenly coated.
07 - Pour macaroni and cheese mixture into the prepared baking dish, spreading evenly.
08 - In a small bowl, combine panko breadcrumbs, Parmesan cheese, and melted butter. Mix until butter is evenly distributed.
09 - Sprinkle breadcrumb mixture evenly over the pasta. Bake for 25–30 minutes until topping is golden brown and sauce is bubbling around edges.
10 - Let baked mac and cheese rest for 5 minutes before serving. Garnish with fresh parsley if desired.
# Expert Insights:
01 -
- The cheese sauce comes out impossibly smooth every single time, no grainy texture or separation
- That panko crust creates the most satisfying crunch against the creamy pasta underneath
02 -
- Pre-shredded cheese has anti-caking agents that prevent it from melting properly, so always grate your own
- Whisking constantly while adding the milk prevents lumps from ever forming in your sauce
03 -
- A pinch of cayenne pepper in the sauce adds warmth without making it spicy
- Grating the cheese while it's cold makes the process so much easier