Description

This Ultimate Creamy Baked Mac and Cheese recipe offers a perfectly balanced dish featuring al dente macaroni combined with a rich, velvety cheese sauce made from Gruyere, mozzarella, and optional seasonings. Topped with a golden, crispy panko breadcrumb crust, this comforting classic is easy to prepare and customizable for various tastes, making it perfect for family meals or gatherings.

Ingredients

Scale

Macaroni

250 g / 8 oz macaroni (elbow pasta)

Topping

2/3 cup / 40 g panko breadcrumbs
2 tbsp / 30 g unsalted butter
1/4 tsp salt

Sauce

60 g / 4 tbsp unsalted butter
1/3 cup / 50 g plain flour (all-purpose flour)
3 cups / 750 ml milk, warmed
2 cups / 200 g shredded cheese (Gruyere preferred; cheddar or Colby as alternatives)
1 cup / 100 g shredded mozzarella cheese
3/4 tsp salt

Optional Seasonings

1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp mustard powder

Instructions

Prepare the Topping: Melt 2 tablespoons of unsalted butter in a skillet over medium heat. Add the panko breadcrumbs and 1/4 teaspoon salt, stirring well to combine. Cook the mixture for 3 to 5 minutes, stirring frequently, until the breadcrumbs turn a golden brown color. Transfer to a bowl and allow to cool while you prepare the rest of the dish.
Cook the Macaroni: Bring a large pot of salted water to a rolling boil. Add the macaroni and cook until just al dente, which means the pasta is firm to the bite but cooked through. Drain the macaroni in a colander and set aside.
Prepare the Sauce: In a large saucepan, melt 4 tablespoons of unsalted butter over medium heat. Stir in the plain flour and cook for about 1 minute, whisking constantly to form a roux and prevent lumps. Gradually whisk in the warmed milk, continuing to stir to ensure the sauce becomes smooth without any lumps. Cook the sauce while stirring continuously until it thickens enough to coat the back of a spoon. Remove from heat, then stir in 3/4 teaspoon salt, the shredded Gruyere, mozzarella cheeses, and optional seasonings (garlic powder, onion powder, mustard powder) until the cheese melts and the sauce is smooth and creamy.
Combine and Bake: Preheat your oven to 180°C (350°F). Add the cooked macaroni to the cheese sauce and stir thoroughly to evenly coat all the pasta. Transfer the mac and cheese mixture into a greased baking dish. Sprinkle the prepared breadcrumb topping evenly over the surface. Bake the dish for 25 minutes or until the top is golden brown and the sauce is bubbling around the edges. Once done, let the mac and cheese rest for 5 minutes before serving to allow the sauce to set slightly.

Notes

Customize the Cheese: Gruyere cheese imparts a rich, nutty flavor, but feel free to substitute with cheddar or Colby cheese based on availability or preference.
Optional Seasonings: Adding garlic powder, onion powder, or mustard powder to the sauce enhances the flavor complexity. Adjust these to taste or omit if preferred.
Storage Tips: Leftover macaroni and cheese should be stored in an airtight container in the refrigerator and will keep fresh for up to 3 days. For best results when reheating, warm in an oven to maintain crispiness on top.
Freezing: You can freeze the assembled mac and cheese before baking by covering it tightly with plastic wrap and aluminum foil. It will keep well for up to 2 months. Thaw overnight in the refrigerator before baking.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Keywords: mac and cheese, baked mac and cheese, creamy mac and cheese, comfort food, cheese sauce, breadcrumb topping, Gruyere mac and cheese