Description
This classic Baked Mac and Cheese recipe features perfectly cooked elbow macaroni tossed in a creamy, ultra-smooth cheese sauce made with Gruyere, cheddar, Colby, and mozzarella. Topped with a crispy, buttery panko breadcrumb crust, it delivers a luscious texture contrast and rich flavors. Ideal for gatherings, this dish stays moist and creamy, thanks to the macaroni being tossed in butter before baking, preventing it from becoming stodgy or drying out.
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 warmed milk (low or full fat)
- 2 cups freshly shredded cheese (Gruyere best, 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
- 1 tbsp (15g) unsalted butter or 2 tsp oil (to toss pasta)
Instructions
- Prepare the pasta: Cook the macaroni according to the package directions until al dente. Drain well and immediately toss with 1 tbsp unsalted butter or 2 tsp oil to coat the pasta. This step prevents the pasta from bloating and helps maintain texture during baking.
- Make the breadcrumb topping: In a small bowl, combine the panko breadcrumbs, melted butter, and 1/4 tsp salt. Set aside.
- Prepare the cheese sauce roux: In a saucepan over medium heat, melt 4 tbsp unsalted butter. Whisk in 1/3 cup flour and cook for 2-3 minutes, stirring constantly until smooth and lightly golden to remove the raw flour taste.
- Add milk and thicken: Gradually whisk in the warmed milk, ensuring no lumps form. Continue stirring and cooking until the mixture thickens to a creamy sauce consistency, about 5-7 minutes.
- Incorporate seasonings and cheese: Remove sauce from heat and stir in salt, garlic powder, onion powder, and mustard powder. Add the shredded Gruyere, cheddar, Colby, and mozzarella cheeses gradually, stirring until all cheese is melted, and the sauce is smooth and creamy.
- Combine pasta and cheese sauce: Pour the cheese sauce over the butter-coated macaroni and stir gently to combine evenly.
- Assemble for baking: Transfer the mac and cheese mixture into a greased baking dish. Evenly sprinkle the prepared panko breadcrumb topping over the surface.
- Bake: Preheat your oven to 350°F (175°C) and bake the mac and cheese for approximately 25-30 minutes, or until the topping is golden brown and crispy, and the sauce is bubbling around the edges.
- Rest and serve: Allow the baked mac and cheese to rest for 5 minutes after removing it from the oven for easier serving and enhanced flavor melding.
Notes
- Recipe VIDEO above. Still the best Baked Mac and Cheese I’ve ever had in my life! Perfect in every way, this has a stunningly white, ultra creamy cheese sauce with a beautiful crunchy, buttery topping.
- Great for serving at gatherings because it won’t dry out and go stodgy like most Macaroni Cheese recipes due to tossing the macaroni in butter before baking.
- TOP TIP: Grate your own cheese, it makes all the difference. Store-bought cheese often includes anti-caking agents that can make your sauce grainy or powdery.
Nutrition
- Serving Size: 1 serving
- Calories: 551 kcal
- Sugar: 8 g
- Sodium: 847 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 89 mg
