Save to Pinterest 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.
This was the first homemade mac and cheese my kids truly adored. I remember assembling the dish together& stirring the cheese sauce while exchanging stories in the kitchen, making it a ritual for cozy Sunday nights.
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
- Preheat oven:
- Preheat oven to 180°C (350°F). Lightly grease a 23x33 cm (9x13 inch) baking dish.
- Cook macaroni:
- 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 large saucepan over medium heat melt 60 g butter. Add flour and whisk constantly for 1–2 minutes to form a roux.
- Thicken sauce:
- Gradually pour in milk and cream whisking to avoid lumps. Cook until slightly thickened, 4–5 minutes.
- Add seasonings:
- Stir in Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper. Remove from heat.
- Add cheeses:
- Add cheddar, Gruyère, and mozzarella cheese. Stir until melted and smooth.
- Combine macaroni:
- Fold in drained macaroni until evenly coated.
- Fill baking dish:
- Pour mixture into prepared baking dish.
- Prepare topping:
- In 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 and serve:
- Let rest for 10 minutes before serving for easier slicing.
Save to Pinterest My kids always argue over who gets the crispy corners. Serving it at our family table guarantees empty plates and a lot of laughter.
Required Tools
Large pot, saucepan, whisk, mixing bowls, 9x13 inch baking dish, grater
Allergen Information
Contains dairy (milk, butter, cheese), wheat (flour, pasta), and gluten (panko, pasta, flour). Double-check labels if using store-bought breadcrumbs or pasta for additives or allergens.
Nutritional Information (per serving)
Calories: 610. Total Fat: 33 g. Carbohydrates: 56 g. Protein: 23 g.
Save to Pinterest This baked mac and cheese delivers creamy perfection with every bite. For extra magic, add a sprinkle of fresh herbs before serving.
Recipe Questions & Answers
- → What type of pasta works best?
Elbow macaroni is preferred for its ability to hold the cheese sauce well and bake evenly.
- → Can I use different cheeses?
Yes, Monterey Jack or extra cheddar can substitute Gruyère for a similar creamy texture and flavor.
- → How is the cheese sauce thickened?
A roux made with butter and flour is whisked with milk and cream, then blended with cheeses for a smooth, thick sauce.
- → What gives the topping its crunch?
Panko breadcrumbs mixed with melted butter and Parmesan create a golden, crispy crust when baked.
- → Is there a way to add spice?
Adding cayenne pepper or diced jalapeños to the sauce adds a subtle heat without overpowering the cheeses.