Description

This Ultimate Creamy Baked Mac and Cheese recipe delivers a rich, comforting dish featuring perfectly cooked elbow macaroni enveloped in a velvety cheese sauce made from Gruyere, mozzarella, and optional seasonings. Topped with a golden, crispy panko breadcrumb crust, this baked classic offers a delightful combination of textures and flavors, perfect for family meals or special occasions.

Ingredients

Scale

Macaroni

250 g / 8 oz macaroni (elbow pasta)

Topping

2/3 cup / 40 g panko breadcrumbs
2 tbsp / 30 g unsalted butter
1/4 tsp salt

Sauce

60 g / 4 tbsp unsalted butter
1/3 cup / 50 g plain flour (all-purpose flour)
3 cups / 750 ml milk, warmed
2 cups / 200 g shredded cheese (Gruyere preferred; cheddar or Colby as alternatives)
1 cup / 100 g shredded mozzarella cheese
3/4 tsp salt

Seasonings (optional)

1 tsp garlic powder
½ tsp onion powder
½ tsp mustard powder

Instructions

Prepare the Topping: Melt 2 tablespoons of butter in a skillet over medium heat. Add panko breadcrumbs and salt, stirring well. Cook for 3 to 5 minutes until the breadcrumbs turn golden brown and crispy. Transfer to a bowl and let cool to maintain a crunchy texture for the topping.
Cook the Macaroni: Bring a large pot of salted water to a boil. Add the macaroni and cook until just al dente, meaning the pasta should be firm to the bite but fully cooked. Drain the macaroni and set it aside, ready to be combined with the cheese sauce.
Prepare the Sauce: In a large saucepan, melt 4 tablespoons of butter over medium heat. Stir in the flour and cook for 1 minute, continuously stirring to form a smooth roux. Gradually whisk in the warmed milk ensuring no lumps form. Continue cooking and stirring until the sauce thickens enough to coat the back of a spoon. Remove from heat and mix in salt, shredded Gruyere cheese, shredded mozzarella cheese, and any optional seasonings such as garlic, onion, or mustard powder until the sauce is creamy and smooth.
Combine and Bake: Preheat the oven to 180°C (350°F). Add the cooked macaroni to the cheese sauce and stir well to coat all pasta evenly. Transfer the mixture to a greased baking dish. Sprinkle the prepared breadcrumb topping evenly over the macaroni mixture. Bake for 25 minutes until the top is bubbly and golden brown. Remove from oven and let it rest for 5 minutes before serving to allow the cheese sauce to set slightly.

Notes

Customize the Cheese: Gruyere adds a rich, nutty flavor; cheddar or Colby make great substitutes depending on your taste preference.
Optional Seasonings: Garlic powder, onion powder, and mustard powder can be added to enhance the depth of flavor in the cheese sauce.
Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to preserve texture and flavor.
Freezing: You can freeze the unbaked mac and cheese for up to 2 months; thaw before baking for best results.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Keywords: baked mac and cheese, creamy mac and cheese, homemade mac and cheese, comfort food, cheese sauce, macaroni casserole, cheesy pasta bake