Description
This creamy baked macaroni and cheese recipe features a rich, homemade cheese sauce made with sharp cheddar and Gruyère cheeses, topped with a crunchy golden panko and Parmesan breadcrumb crust. Perfect as a comforting main course or side dish, this classic American comfort food is easy to prepare and bakes to bubbly perfection.
Ingredients
Scale
Pasta
- 1 pound elbow macaroni
Cheese Sauce
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 4 cups whole milk, warmed
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded Gruyère or mozzarella cheese
Topping
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish to prevent sticking.
- Cook Macaroni: Boil the elbow macaroni in salted water until al dente, then drain and set aside, ensuring the pasta is ready for the cheese sauce.
- Make Roux: In a large saucepan, melt 4 tablespoons of unsalted butter over medium heat. Whisk in ¼ cup all-purpose flour and cook for 1 to 2 minutes until the mixture turns golden, forming a roux that will thicken the sauce.
- Add Milk and Cream: Slowly whisk in 4 cups of warmed whole milk and 1 cup of heavy cream. Continue cooking while stirring until the sauce thickens, about 5 minutes, ensuring a smooth, creamy base.
- Season the Sauce: Stir in 1 teaspoon Dijon mustard, 1 teaspoon garlic powder, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon smoked paprika for flavor depth.
- Add Cheese: Remove the sauce from heat and stir in 3 cups shredded sharp cheddar cheese and 1½ cups shredded Gruyère or mozzarella until melted and smooth.
- Combine Macaroni and Sauce: Mix the cheese sauce with the cooked macaroni thoroughly, then transfer the mixture into the prepared baking dish.
- Add Cheese Topping: Sprinkle the remaining 1 cup sharp cheddar cheese and ½ cup Gruyère or mozzarella evenly over the top of the macaroni and cheese mixture.
- Prepare Breadcrumb Topping: In a small bowl, combine 1 cup panko breadcrumbs, 2 tablespoons melted butter, and ¼ cup grated Parmesan cheese. Sprinkle this mixture evenly over the cheese layer for a crispy crust.
- Bake: Bake in the preheated oven for 25 to 30 minutes until the top is golden brown and bubbly.
- Garnish and Serve: Remove from the oven and optionally garnish with 2 tablespoons chopped fresh parsley before serving to add a fresh color contrast and flavor.
Notes
- For added flavor and texture, stir in cooked bacon, caramelized onions, or sautéed mushrooms before baking.
- This dish reheats well; cover with foil and bake at 325°F until warmed through to maintain creaminess and avoid drying out.
- Use freshly shredded cheese for best melting and flavor results.
- To make this recipe gluten-free, substitute all-purpose flour with gluten-free flour and ensure panko is gluten-free.
Nutrition
- Serving Size: 1 cup
- Calories: 520
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 85 mg
