Save A creamy, comforting classic featuring tender macaroni baked in a rich, cheesy sauce with a golden, crunchy topping. Perfect for family gatherings or weeknight indulgence.
Baked macaroni and cheese always brings a warm smile to my table. The first time I made it from scratch, everyone went back for seconds, amazed at the gooey, rich flavors.
Ingredients
- Pasta: 400 g (14 oz) elbow macaroni
- Cheese Sauce: 60 g (1/4 cup) unsalted butter, 40 g (1/3 cup) all-purpose flour, 750 ml (3 cups) whole milk, 120 ml (1/2 cup) heavy cream, 1 tsp Dijon mustard, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp smoked paprika, 1 tsp salt, or to taste, 1/2 tsp black pepper, 200 g (2 cups) sharp cheddar cheese (grated), 100 g (1 cup) Gruyère cheese (grated), 50 g (1/2 cup) mozzarella cheese (grated)
- Topping: 60 g (1 cup) panko breadcrumbs, 30 g (2 tbsp) unsalted butter (melted), 30 g (1/4 cup) grated Parmesan cheese, 1/4 tsp smoked paprika
Instructions
- Prepare the Oven:
- Preheat oven to 180°C (350°F). Lightly grease a 23x33 cm (9x13 inch) baking dish.
- Cook Pasta:
- In a large pot of salted boiling water, cook macaroni until just al dente (about 1–2 minutes less than package instructions). Drain and set aside.
- Make Roux:
- In a large saucepan over medium heat, melt 60 g butter. Add flour and whisk constantly for 1–2 minutes to form a roux.
- Add Milk & Cream:
- Gradually pour in milk and cream, whisking to avoid lumps. Cook until slightly thickened, 4–5 minutes.
- Season:
- Stir in Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper. Remove from heat.
- Add Cheese:
- Add cheddar, Gruyère, and mozzarella cheese. Stir until completely melted and smooth.
- Combine Pasta & Sauce:
- Fold in drained macaroni until evenly coated.
- Assemble:
- Pour the mixture into the prepared baking dish.
- Topping:
- In a bowl, mix panko breadcrumbs, melted butter, Parmesan, and smoked paprika. Sprinkle evenly over macaroni.
- Bake:
- Bake uncovered for 25–30 minutes, or until top is golden and bubbling.
- Rest & Serve:
- Let rest for 10 minutes before serving for easier slicing.
Save My kids love helping sprinkle the crunchy topping and everyone gets excited when it bubbles out of the oven. These moments make serving this dish extra special for family dinners.
Required Tools
Large pot, saucepan, whisk, mixing bowls, 9x13 inch baking dish, grater
Notes
Substitute Gruyère with Monterey Jack or more cheddar if preferred. Add cooked bacon bits, sautéed onions, or roasted vegetables for variation. For a spicier kick, mix in cayenne pepper or diced jalapeños. Best served fresh and leftovers can be refrigerated and reheated.
Nutritional Information
Each serving contains: Calories 610, Total Fat 33 g, Carbohydrates 56 g, Protein 23 g
Save Try this baked macaroni and cheese tonight for effortless comfort food that will delight your whole household.
Recipe FAQs
- → How do I achieve a creamy cheese sauce?
Start by making a roux with butter and flour, then slowly whisk in milk and cream to avoid lumps. Stir until thickened before adding cheeses to melt smoothly.
- → Can I substitute the cheeses?
Gruyère can be replaced with Monterey Jack or additional cheddar. Use quality cheeses for best melting and flavor balance.
- → What is the purpose of the breadcrumb topping?
The panko breadcrumbs mixed with melted butter and Parmesan create a golden, crunchy layer that contrasts nicely with the creamy pasta.
- → How do I prevent the pasta from becoming mushy?
Cook macaroni just shy of al dente by boiling it slightly less than package instructions, as it will finish cooking in the oven.
- → Can I add extra flavors to this dish?
Yes, ingredients like cooked bacon, sautéed onions, roasted vegetables, or spices like cayenne pepper add depth and personalized taste.