Description

This Baked Mac and Cheese recipe delivers an ultra creamy, cheesy pasta casserole topped with a crunchy, buttery panko breadcrumb crust. Using a blend of Gruyere, cheddar, Colby, and mozzarella cheeses, it offers rich depth and a beautiful white cheese sauce. Tossing the macaroni in butter before mixing it with the sauce prevents bloating and keeps the texture perfect without becoming stodgy. Ideal for gatherings, this dish stays creamy after baking and provides the ultimate comfort food experience.

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 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 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)

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Instructions

Cook the macaroni: Boil the macaroni in salted water according to package instructions until just al dente. Drain well.
Toss macaroni in butter: Immediately toss the drained macaroni with 1 tablespoon unsalted butter or 2 teaspoons oil to coat. This step prevents the pasta from bloating and helps maintain the creamy texture.
Prepare breadcrumb topping: Mix the panko breadcrumbs, melted butter, and 1/4 teaspoon salt in a small bowl. Set aside.
Make the roux: In a large saucepan, melt 4 tablespoons unsalted butter over medium heat. Stir in 1/3 cup flour and cook, stirring constantly, for about 2 minutes to form a smooth roux without browning.
Add milk and thicken: Gradually whisk in the warm milk, continuing to stir until the sauce thickens and becomes smooth and creamy. This should take about 5-7 minutes.
Season and add cheese: Remove the sauce from heat and stir in the shredded cheeses, salt, garlic powder, onion powder, and mustard powder. Stir until all cheeses melt completely into the sauce, creating a luscious cheese sauce.
Combine pasta and sauce: Add the cooked macaroni to the cheese sauce and mix gently to combine evenly.
Assemble: Pour the mac and cheese mixture into a greased baking dish. Evenly sprinkle the prepared buttery panko breadcrumb mixture over the top.
Bake: Bake in a preheated oven at 180°C (350°F) for about 25-30 minutes or until the topping is golden brown and crispy and the cheese sauce is bubbling around the edges.
Rest and serve: Allow the baked mac and cheese to rest for 5 minutes before serving to help it set slightly and enhance creaminess.

Notes

Recipe VIDEO available for visual guidance.
This recipe yields a stunningly white and ultra creamy cheese sauce with a crunchy, buttery topping, perfect for gatherings.
Tossing the macaroni in butter prevents bloating and keeps texture ideal.
Grating your own cheese is highly recommended as store-bought shredded cheese often contains anti-caking agents that can make the sauce grainy or powdery.
Use Gruyere for the best flavor, but cheddar, Colby, and mozzarella also enhance creaminess and taste.

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 g
Carbohydrates: 48 g
Fiber: 1 g
Protein: 23 g
Cholesterol: 89 mg