Description
This classic Baked Mac and Cheese recipe features tender elbow macaroni enveloped in a creamy, rich cheese sauce made with Gruyere and mozzarella, topped with a crunchy golden panko breadcrumb crust. Perfectly baked to achieve a luscious, gooey interior and a crisp topping, this comforting dish makes an excellent side or hearty main course for family meals or gatherings.
Ingredients
Scale
Macaroni
- 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 all-purpose flour
- 3 cups warmed milk (low or full fat)
- 2 cups freshly shredded Gruyere cheese (or substitute with cheddar or Colby)
- 1 cup freshly shredded mozzarella cheese (or more of other cheese of choice)
- 3/4 tsp salt
Seasonings (optional)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp mustard powder
Instructions
- Cook Pasta: Bring a large pot of water to a boil. Add the macaroni and cook according to package instructions minus one minute for slightly firm noodles. Drain the pasta and return it to the pot. Toss with 1 tablespoon butter until melted, then set aside to cool while preparing the sauce. This prevents the pasta from absorbing too much sauce during baking.
- Prepare Topping: In a small bowl, mix the panko breadcrumbs with melted butter and salt. Set aside to use as the crunchy topping later.
- Make Roux: Preheat the oven to 180°C/350°F. In a large saucepan or an ovenproof skillet, melt 4 tablespoons butter over medium heat. Stir in the flour and cook constantly for about 1 minute to form the roux, which will thicken the sauce.
- Add Milk: Slowly add about 1 cup of warmed milk to the roux, whisking to dissolve the flour paste completely. Then pour in the remaining milk, whisking continuously to create a smooth mixture without lumps.
- Season and Thicken Sauce: Add salt and optional seasonings such as garlic powder, onion powder, and mustard powder. Continue cooking while stirring or whisking for 5 to 8 minutes until the sauce thickens enough to coat the back of a wooden spoon and leave a clear line when drawn with a finger.
- Add Cheese: Remove the sauce from heat and stir in the shredded Gruyere and mozzarella cheeses until well combined. The cheese does not need to fully melt at this stage.
- Assemble Dish: Pour the cheese sauce over the prepared macaroni and stir quickly to combine. Transfer the mixture back into the skillet or an appropriately sized baking dish (about 2.5 liters or 10 cups capacity).
- Add Topping and Bake: Evenly sprinkle the panko breadcrumb mixture over the top. Bake in the preheated oven for about 25 minutes, or until the topping turns light golden brown. Avoid baking longer to prevent the sauce from drying out.
- Serve: Serve the baked mac and cheese immediately, optionally garnished with fresh parsley for color and freshness.
Notes
- Panko breadcrumbs provide a larger, crunchier topping than standard breadcrumbs and can be found in the Asian section of supermarkets. Normal breadcrumbs can be substituted if necessary.
- For the best flavor and melt, use Gruyere as the main cheese. Alternatives like cheddar, Monterey Jack, Colby, or provolone also work well. Mozzarella adds a stretchy, less oily texture. Always grate cheese yourself to avoid anti-caking agents found in pre-shredded cheese that can affect sauce texture.
- Tossing pasta with butter before mixing into sauce helps prevent pasta from swelling excessively during baking. This is optional but recommended.
- The baking dish should ideally be around 2.5 liters (10 cups). Larger dishes may cause the macaroni layer to be too thin and dry.
- To prepare ahead, cook pasta and toss in butter. Make the sauce, combine, top with breadcrumbs, refrigerate or freeze. Before baking, cover with foil and bake 15 minutes at 180°C/350°F, then remove foil and bake 25 minutes more until golden.
- For reheating leftovers, microwave until warm, then spray or brush the top with oil or butter and crisp under a grill or broiler.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 480 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 70 mg
