Description
Creamy, cheesy, and perfectly baked, this classic Cheese Baked Mac & Cheese recipe offers a comforting, golden-crusted twist on the traditional stovetop favorite. Featuring elbow macaroni enveloped in a rich homemade cheese sauce and baked to bubbly perfection, it’s an irresistible dish perfect for family dinners or cozy nights in.
Ingredients
Pasta
- 1 lb large elbow macaroni
- 1½ tbsp kosher salt (for boiling water)
Cheese Sauce
- 6 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 4 cups whole milk, warmed
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 1 tsp Dijon mustard
- 1/2 tsp paprika
- Salt and black pepper to taste
Topping
- 1 cup panko breadcrumbs
- 2 tbsp unsalted butter, melted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it's ready once your mac and cheese mixture is assembled.
- Cook Pasta: Bring a large pot of salted water (1½ tbsp kosher salt) to a boil. Add the macaroni and cook until al dente, about 7-8 minutes. Drain and set aside.
- Make Roux: In a large saucepan, melt 6 tbsp of unsalted butter over medium heat. Stir in the flour and cook, whisking continuously, for about 2 minutes until the mixture turns lightly golden, forming a roux.
- Add Milk: Gradually whisk in the warmed whole milk, continuing to stir until the sauce thickens and is smooth, approximately 5-7 minutes.
- Incorporate Cheese: Remove the sauce from heat. Stir in the shredded cheddar and Gruyère cheeses along with Dijon mustard and paprika. Season with salt and pepper to taste. Stir until the cheese has melted and the sauce is creamy.
- Combine Macaroni and Sauce: Add the drained macaroni to the cheese sauce and mix well to coat all pasta evenly.
- Prepare Baking Dish: Transfer the mac and cheese mixture to a greased 9x13 inch baking dish, spreading it out evenly.
- Add Topping: In a small bowl, combine panko breadcrumbs with melted butter. Sprinkle this mixture evenly over the mac and cheese for a crunchy golden crust.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the cheese sauce is bubbling around the edges.
- Cool and Serve: Let the baked mac and cheese cool for 5 minutes before serving to allow it to set slightly for the perfect creamy texture.
Notes
- Use whole milk rather than skim for a creamier sauce.
- You can substitute Gruyère with mozzarella or Monterey Jack if preferred.
- For an extra crispy topping, broil for the last 2 minutes, watching carefully to prevent burning.
- Leftovers can be refrigerated up to 3 days and reheated in the oven.
