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Baked Mac and Cheese Recipe

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★★★★★

4.7 from 91 reviews

This classic baked mac and cheese recipe combines perfectly cooked elbow macaroni with a creamy, cheesy sauce made from Gruyere, cheddar, Colby, and mozzarella cheeses. Topped with a buttery panko breadcrumb crust and baked to a golden perfection, this comforting dish is ideal for family dinners or any occasion craving hearty, cheesy goodness.

Ingredients

Scale

Pasta

  • 250g / 8 oz macaroni (elbow pasta)
  • 1 tbsp (15g) unsalted butter or 2 tsp oil

Topping

  • 2/3 cup panko breadcrumbs
  • 2 tbsp (30g) unsalted butter, melted
  • 1/4 tsp salt

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 of other cheese of choice)
  • 3/4 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp mustard powder

Instructions

  1. Cook pasta: Bring a large pot of water to boil. Add macaroni and cook according to package instructions minus 1 minute to ensure it’s slightly undercooked.
  2. Toss in butter: Drain the pasta and return it to the pot. Add 1 tbsp unsalted butter and toss until melted. Set aside to cool while preparing the sauce.
  3. Prepare the topping: Mix together 2/3 cup panko breadcrumbs, 2 tbsp melted butter, and 1/4 tsp salt. Set this mixture aside to use as a crunchy topping later.
  4. Preheat oven: Set oven to 180°C/350°F for all oven types to get ready for baking.
  5. Make roux: In a large saucepan or ovenproof skillet, melt 4 tbsp butter over medium heat. Add the flour and stir constantly for 1 minute to cook out the raw flour taste.
  6. Add milk: Gradually pour in about 1 cup of warmed milk and whisk to dissolve the roux paste smoothly into the liquid. Then add the remaining milk, whisking to avoid lumps.
  7. Add seasonings: Stir in 3/4 tsp salt, 1 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp mustard powder to the sauce for flavor.
  8. Thicken sauce: Cook the sauce, stirring frequently for 5 to 8 minutes until it thickens to a creamy consistency that coats the back of a wooden spoon.
  9. Add cheese: Remove from heat and stir in the shredded Gruyere, cheddar, Colby, and mozzarella cheeses. Cheese does not need to fully melt at this stage.
  10. Adjust salt: Taste the sauce and adjust salt if needed (usually not necessary if using recommended cheeses).
  11. Assemble: Pour the cheese sauce into the pot with the macaroni and stir quickly to combine. Pour the mixture into the ovenproof skillet or baking dish.
  12. Add topping and bake: Sprinkle evenly with the prepared breadcrumb topping. Bake in preheated oven for 25 minutes or until the top is lightly golden brown.
  13. Serve: Remove from oven and serve immediately. Garnish with fresh parsley if desired. For make-ahead tips, see notes.

Notes

  • Note 1: Panko breadcrumbs give a crispier topping compared to regular breadcrumbs.
  • Note 2: Gruyere offers a rich, nutty flavor, but cheddar and Colby work well as substitutes. Mozzarella adds stringy meltiness.
  • Note 3: Tossing pasta in butter before sauce helps prevent sticking and adds flavor.
  • Note 4: Using an ovenproof skillet allows you to sauté and bake in the same dish, minimizing cleanup.
  • Make-ahead tip: Assemble mac and cheese but hold off on baking. Cover and refrigerate up to 24 hours. Bake as directed, adding a few extra minutes if baking cold.

Keywords: baked mac and cheese, macaroni and cheese, comfort food, cheesy pasta, baked pasta dish, homemade mac and cheese

Find it online: https://kitchenbyclara.com/baked-mac-and-cheese-recipe/