Description
This classic Baked Mac and Cheese recipe features perfectly tender elbow macaroni enveloped in a creamy, cheesy sauce made with sharp cheddar and Gruyère cheeses, then topped with a buttery panko breadcrumb crust. Baked to golden perfection, it offers a comforting, rich dish ideal for family meals or gatherings.
Ingredients
Scale
Pasta
- 1 pound (16 oz.) uncooked elbow macaroni
Creamy Cheese Sauce
- 1/4 cup butter + 1/4 cup butter (one stick cut in half)
- 1/3 cup flour
- 4 cups half-and-half
- 4 cups grated sharp cheddar cheese (for sauce)
- 2 cups grated Gruyère cheese (for layering)
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon mustard powder
- 1/4 teaspoon paprika
- Pepper, to taste
Topping
- 1 cup panko breadcrumbs (or crushed Ritz crackers)
- 1/4 cup butter, melted (for topping)
Instructions
- Prep Ingredients: Remove half-and-half from the fridge to warm slightly. Grate sharp cheddar and Gruyère cheeses, toss together, and measure 4 cups for the sauce, reserving 2 cups for layering. Melt 1/4 cup butter in a medium bowl for the breadcrumb topping; do not add panko yet. Mix salt, garlic powder, mustard powder, paprika, and pepper in a small bowl for seasoning.
- Preheat Oven: Set oven to 375°F (190°C) and position the rack in the upper third for even baking.
- Cook Pasta: Boil a large pot of salted water. Cook elbow macaroni for 1 minute less than package instructions to maintain a firm bite. Drain, toss with less than 1 tablespoon of olive oil or butter to prevent sticking, and set aside in the colander.
- Make Roux: In a pot or Dutch oven, melt the remaining 1/4 cup butter over medium heat. Stir in flour with a whisk until combined; cook for 3 to 5 minutes, stirring frequently, until the mixture smells nutty and light golden but still pale.
- Add Half-and-Half: Slowly whisk in the half-and-half, continuously whisking to avoid scorching. Cook until sauce coats the back of a spoon, about 10 minutes. Avoid over-thickening, as cheese will thicken it further.
- Incorporate Cheese and Seasonings: Remove pot from heat. Gradually whisk in 4 cups cheddar/Gruyère cheese blend reserved for sauce and the seasoning mixture, stirring until smooth and incorporated.
- Combine Pasta and Sauce: Add cooked macaroni to the cheese sauce and stir well to coat all the pasta evenly.
- Layer Mac and Cheese: Spoon half of the mac and cheese into a 9×13-inch baking dish and spread evenly using a ladle or spatula.
- Add Cheese Layer: Sprinkle the reserved 2 cups of Gruyère cheese over the first layer evenly.
- Top with Remaining Mac and Cheese: Add the remaining mac and cheese mixture over the cheese layer and spread it out evenly.
- Prepare Breadcrumb Topping: Mix the melted butter with panko breadcrumbs until well combined. Sprinkle the buttery breadcrumbs evenly on top of the assembled mac and cheese.
- Bake: Bake uncovered for 15 to 20 minutes, until the breadcrumb topping is golden brown and crispy. Avoid overbaking to prevent drying out the sauce. Serve hot and enjoy.
Notes
- For best results, do not overcook the pasta; slightly undercooked macaroni will finish cooking in the oven and retain a pleasant texture.
- You can substitute half-and-half with whole milk or heavy cream for a lighter or richer sauce, respectively.
- Use freshly grated cheese for optimal melt and flavor; pre-shredded cheese may contain anti-caking agents that affect texture.
- For a gluten-free version, use gluten-free pasta, gluten-free flour, and gluten-free breadcrumbs.
- Adding a pinch of nutmeg to the roux can enhance the sauce’s depth of flavor.
- Allow the baked mac and cheese to rest 5 minutes before serving to set slightly for easier portioning.
