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Baked Mac and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 11 reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This classic Baked Mac and Cheese recipe combines tender elbow macaroni with a rich, creamy cheese sauce made from a blend of Gruyere, Cheddar, Colby, and Mozzarella cheeses. Topped with a buttery panko breadcrumb crust and baked to a golden perfection, it's a comforting and crowd-pleasing dish perfect for family dinners or special occasions.

Ingredients

Pasta

  • 250g / 8 oz macaroni (elbow pasta)
  • 1 tbsp (15g) unsalted butter (or 2 tsp oil)

Topping

  • 2/3 cup panko breadcrumbs
  • 2 tbsp (30g) unsalted butter, melted
  • 1/4 tsp salt

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 recommended, then 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

Instructions

  1. Cook Pasta: Bring a large pot of water to a boil. Add macaroni and cook according to the package directions but reduce the time by one minute to keep pasta slightly undercooked.
  2. Toss in Butter: Drain the pasta and return it to the pot. Add 1 tablespoon of unsalted butter and toss until melted. Set aside to cool while preparing the sauce.
  3. Prepare Topping: In a small bowl, combine panko breadcrumbs, 2 tablespoons of melted unsalted butter, and 1/4 teaspoon salt. Mix well and set aside.
  4. Preheat Oven: Preheat your oven to 180°C (350°F), suitable for all oven types.
  5. Make Roux: In a large saucepan or ovenproof skillet, melt 4 tablespoons unsalted butter over medium heat. Add 1/3 cup flour and cook, stirring constantly, for 1 minute to form a roux.
  6. Add Milk: Gradually add about 1 cup of warmed milk to the roux, stirring continuously to dissolve the paste. Then add the remaining milk and whisk until the mixture is smooth and lump-free.
  7. Add Seasonings: Stir in 3/4 teaspoon salt, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon mustard powder to the sauce.
  8. Thicken Sauce: Cook the sauce over medium heat, stirring or whisking regularly for 5 to 8 minutes until it thickens to a creamy consistency that coats the back of a spoon.
  9. Add Cheese: Remove the sauce from heat and stir in the shredded cheeses (Gruyere, cheddar, Colby, and mozzarella). Cheese does not need to be fully melted at this stage.
  10. Adjust Salt: Taste and adjust salt if needed; with recommended cheeses, additional salt is usually unnecessary.
  11. Assemble: Pour the cheese sauce into the pot with the cooked macaroni and stir quickly to combine. Transfer the mixture to the skillet used previously or a separate baking dish. Evenly sprinkle the prepared breadcrumb topping over the macaroni and cheese.
  12. Bake: Bake in the preheated oven for 25 minutes or until the breadcrumb topping is lightly golden. Avoid overbaking to prevent the sauce from drying out.
  13. Serve: Serve immediately, optionally garnished with fresh parsley for a pop of color and flavor.

Notes

  • Note 1: For extra crunch, use panko breadcrumbs rather than regular breadcrumbs.
  • Note 2: Freshly shredding your cheese improves melting and flavor in the sauce.
  • Note 3: Tossing pasta with butter before adding sauce helps prevent sticking and adds richness.
  • Note 4: An ovenproof skillet can be used to assemble and bake, reducing cleanup.

Find it online: https://suerecipe.com/baked-mac-and-cheese-recipe/