Description
A rich, velvety baked mac and cheese featuring a homemade roux-based cheese sauce with sharp cheddar and gruyère, topped with crispy toasted panko breadcrumbs for the perfect textural contrast.
Ingredients
Scale
- 1 pound elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 3 cups whole milk
- 3 cups sharp cheddar cheese, grated
- 1 cup gruyère cheese, grated
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 cup panko breadcrumbs
- 3 tablespoons melted butter
- 1/4 cup grated parmesan cheese
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat oven to 350°F (175°C).
- Grate the cheddar and gruyère cheeses. In a small bowl, mix panko breadcrumbs, melted butter, parmesan, and parsley for the topping; set aside.
- Bring a large pot of salted water to a boil. Cook elbow macaroni until al dente, drain (do not rinse), and set aside.
- In a large skillet or saucepan, melt 1/2 cup butter over medium heat. Add flour and whisk constantly for 1-2 minutes to create a pale roux.
- Slowly pour in milk, whisking constantly to prevent lumps, until the mixture thickens and coats the back of a spoon (about 3-4 minutes). Remove from heat.
- Stir in cheddar, gruyère, Dijon mustard, garlic powder, smoked paprika, salt, and pepper until smooth and creamy.
- Add the cooked pasta to the cheese sauce and toss to coat evenly.
- Pour the mixture into a 9×13 inch baking dish and spread evenly. Sprinkle the breadcrumb topping over the top and press gently.
- Bake for 20-25 minutes until the topping is golden brown and the sauce is bubbling. Optionally broil for 1-2 minutes for extra browning.
- Let rest for 5-10 minutes before serving to allow the sauce to set.
Notes
Do not overcook the pasta as it will continue to cook in the oven. Grate your own cheese to avoid anti-caking agents that prevent smooth melting. Let the dish rest for 5-10 minutes after baking to allow the sauce to set. This dish can be assembled up to 24 hours ahead and refrigerated; add 10 minutes to baking time if baking from cold. It does not freeze well due to dairy separation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the dish
- Calories: 580
- Sugar: 6
- Sodium: 650
- Fat: 28
- Saturated Fat: 16
- Carbohydrates: 55
- Fiber: 2
- Protein: 22
Keywords: mac and cheese, baked mac and cheese, creamy mac and cheese, comfort food, cheesy pasta, homemade mac and cheese, crispy topping, family dinner