Description
This Baked Mac and Cheese recipe delivers a creamy, indulgent cheese sauce combined with perfectly cooked macaroni and a crunchy, buttery panko breadcrumb topping. It’s a classic comfort food elevated with Gruyere, cheddar, and mozzarella cheeses for depth of flavor and ultra-smooth texture. The macaroni is tossed in butter before baking to keep it from bloating, ensuring a rich, saucy consistency right out of the oven—ideal for gatherings or a satisfying family meal.
Ingredients
Scale
Pasta
- 250g / 8 oz macaroni (elbow pasta)
Breadcrumb Topping
- 2/3 cup panko breadcrumbs
- 2 tbsp (30g) unsalted butter, melted
- 1/4 tsp salt
Cheese Sauce
- 4 tbsp (60g) unsalted butter
- 1/3 cup flour (plain / all purpose)
- 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 cheese of choice)
- 3/4 tsp salt
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp mustard powder
- 1 tbsp (15g) unsalted butter (or 2 tsp oil for tossing macaroni)
Instructions
- Cook the Macaroni: Boil the macaroni according to package instructions until al dente. Once cooked, drain and immediately toss with 1 tbsp unsalted butter or 2 tsp oil to prevent the pasta from bloating during baking. Set aside.
- Prepare the Breadcrumb Topping: In a small bowl, combine the panko breadcrumbs with 2 tbsp melted unsalted butter and 1/4 tsp salt. Mix well and set aside for later use to top the baked dish.
- Make the Cheese Sauce Roux: In a large saucepan, melt 4 tbsp unsalted butter over medium heat. Whisk in 1/3 cup flour to form a smooth paste (roux), cooking for about 2 minutes to eliminate the raw flour taste without browning.
- Add Warm Milk: Gradually pour in 3 cups of warmed milk while continuously whisking to avoid lumps. Continue cooking and stirring until the sauce thickens and coats the back of a spoon.
- Incorporate Cheese and Seasonings: Lower the heat and mix in the shredded Gruyere, cheddar, Colby, and mozzarella cheeses gradually, stirring until fully melted and smooth. Add 3/4 tsp salt, 1 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp mustard powder to flavor the sauce. Stir well to combine.
- Combine Pasta and Cheese Sauce: Add the butter-tossed macaroni to the cheese sauce, folding gently to coat every piece evenly.
- Assemble the Dish: Pour the macaroni and cheese sauce mixture into a greased baking dish. Evenly spread the prepared panko breadcrumb topping over the surface to create a crispy crust once baked.
- Bake: Preheat your oven to 350°F (175°C). Bake the assembled mac and cheese for about 30-40 minutes until the topping is golden brown and bubbling cheese sauce is visible around the edges.
- Serve: Remove from oven and let rest a few minutes before serving. This dish is perfect for sharing at gatherings and remains creamy and saucy when served.
Notes
- Recipe VIDEO available for visual guidance.
- This is one of the best Baked Mac and Cheese recipes, boasting an ultra creamy, white cheese sauce with a crunchy, buttery topping.
- Tossing the cooked macaroni in butter before baking prevents it from bloating and keeps the dish saucy and moist.
- For best results, grate your own cheese as pre-shredded cheeses often contain anti-caking agents that can affect sauce texture, making it grainy or powdery.
- The dish is ideal for gatherings because it doesn’t dry out or become stodgy like many traditional macaroni and cheese recipes.
Nutrition
- Serving Size: 1 serving
- Calories: 551 kcal
- Sugar: 8 g
- Sodium: 847 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 89 mg
