Description
This classic Baked Mac and Cheese recipe features creamy homemade cheese sauce with a blend of Gruyere, mozzarella, and optional seasonings, topped with buttery panko breadcrumbs for a perfectly golden and crunchy finish. Creamy, cheesy, and comforting, it’s baked to perfection with a smooth roux-based sauce enveloping perfectly cooked macaroni.
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 plain / all-purpose flour
- 3 cups warmed milk (low or full fat)
- 2 cups freshly shredded Gruyere cheese (or cheddar, Colby)
- 1 cup freshly shredded mozzarella cheese
- 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 following the package instructions but reduce the cooking time by one minute to keep the pasta slightly firm. Drain the pasta well.
- Toss with Butter: Return the drained pasta to the pot, add 1 tablespoon of unsalted butter, and toss until the butter has melted and coats the pasta evenly. Set aside to cool while preparing the sauce. This step helps prevent bloating during baking and allows better sauce absorption.
- Prepare Topping: In a small bowl, mix the panko breadcrumbs with melted butter and 1/4 teaspoon salt. Set aside to sprinkle on top later for a crispy finish.
- Make Roux Sauce: Preheat the oven to 180°C/350°F. In a large saucepan or ovenproof skillet, melt 4 tablespoons of butter over medium heat. Stir in the flour and cook constantly for one minute to form a roux, which will thicken the sauce.
- Add Milk and Seasonings: Gradually whisk in about one cup of the warmed milk to dissolve the roux smoothly, then add the remaining milk, whisking to prevent lumps. Add salt and the optional garlic powder, onion powder, and mustard powder. Continue cooking and whisking regularly for 5 to 8 minutes until the sauce thickens to a creamy consistency that coats the back of a wooden spoon.
- Add Cheese: Remove the sauce from the heat. Stir in the shredded Gruyere and mozzarella cheeses until combined. The cheese should melt into the sauce smoothly but it does not need to be completely melted at this stage. Taste and adjust seasoning if needed.
- Assemble Dish: Pour the cheese sauce into the pot with the buttered macaroni and stir quickly to combine evenly. Transfer the mixture to the skillet or a 2.5L/2.5qt baking dish. Sprinkle the prepared breadcrumb topping evenly over the surface.
- Bake: Bake in the preheated oven for 25 minutes or until the breadcrumb topping turns light golden and crisp. Avoid overbaking to preserve the creamy texture of the sauce underneath.
- Serve: Remove from the oven and serve immediately. Optionally garnish with fresh parsley for a pop of color and freshness.
Notes
- Panko breadcrumbs create a crunchier, lighter topping compared to regular breadcrumbs and can be found in the Asian section of supermarkets. Regular breadcrumbs can be substituted.
- Use freshly grated cheese for best sauce melting and texture. Pre-shredded cheese often contains anti-caking agents that affect melt quality.
- Tossing pasta with butter prevents over-absorption of sauce and keeps the pasta from swelling during baking, but this step is optional.
- A 2.5L (10 cup) baking dish is ideal for proper depth to avoid spreading the mac and cheese too thinly.
- For make-ahead, prepare up to assembling, then refrigerate or freeze. Reheat covered with foil at 180°C/350°F for 15 minutes, uncover and continue baking 25 minutes until golden.
- Reheat leftovers by microwaving to warm, then spray or brush the top with oil or butter and crisp under the broiler/grill for best texture.
Nutrition
- Serving Size: 1 cup (about 150g)
- Calories: 410 kcal
- Sugar: 6 g
- Sodium: 490 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 65 mg
