Save to Pinterest A creamy, comforting classic featuring tender macaroni baked in a rich, cheesy sauce with a golden, crunchy topping. Perfect for family gatherings or weeknight indulgence.
Baked macaroni and cheese has always been a favorite at our table. The aroma of bubbling cheese and crispy breadcrumbs baking together brings back memories of cozy nights and happy, satisfied smiles from loved ones.
Ingredients
- Pasta: 400 g (14 oz) elbow macaroni
- Cheese Sauce: 60 g (1/4 cup) unsalted butter, 40 g (1/3 cup) all-purpose flour, 750 ml (3 cups) whole milk, 120 ml (1/2 cup) heavy cream, 1 tsp Dijon mustard, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp smoked paprika, 1 tsp salt, or to taste, 1/2 tsp black pepper, 200 g (2 cups) sharp cheddar cheese, grated, 100 g (1 cup) Gruyère cheese, grated, 50 g (1/2 cup) mozzarella cheese, grated
- Topping: 60 g (1 cup) panko breadcrumbs, 30 g (2 tbsp) unsalted butter, melted, 30 g (1/4 cup) grated Parmesan cheese, 1/4 tsp smoked paprika
Instructions
- Prepare dish:
- Preheat oven to 180°C (350°F). Lightly grease a 23x33 cm (9x13 inch) baking dish.
- Cook pasta:
- In a large pot of salted boiling water, cook macaroni until just al dente (about 1–2 minutes less than package instructions). Drain and set aside.
- Make roux:
- In a large saucepan over medium heat, melt 60 g butter. Add flour and whisk constantly for 1–2 minutes to form a roux.
- Add dairy:
- Gradually pour in the milk and cream, whisking to avoid lumps. Cook until slightly thickened, 4–5 minutes.
- Season sauce:
- Stir in Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper. Remove from heat.
- Melt cheeses:
- Add cheddar, Gruyère, and mozzarella cheese. Stir until completely melted and smooth.
- Combine macaroni:
- Fold in the drained macaroni until evenly coated.
- Assemble:
- Pour the mixture into the prepared baking dish.
- Prepare topping:
- In a bowl, mix panko breadcrumbs, melted butter, Parmesan, and smoked paprika. Sprinkle evenly over the macaroni.
- Bake:
- Bake uncovered for 25–30 minutes, or until the top is golden and bubbling.
- Rest:
- Let rest for 10 minutes before serving for easier slicing.
Save to Pinterest Sharing baked macaroni and cheese at our holiday gatherings has become a tradition. It's one of those dishes everyone expects and looks forward to, especially the kids who love scraping the crispy topping from the edges.
Required Tools
Large pot, saucepan, whisk, mixing bowls, 9x13 inch baking dish, grater
Allergen Information
Contains dairy (milk, butter, cheese), wheat (flour, pasta), and gluten (panko, pasta, flour). Double-check labels on store-bought items for possible additives or allergens.
Nutritional Information (per serving)
Calories: 610, Total Fat: 33 g, Carbohydrates: 56 g, Protein: 23 g
Save to Pinterest This classic baked macaroni and cheese will warm hearts at any table. Enjoy it as is or try mixing in your favorite add-ins for a new twist.
Common Recipe Questions
- → How do I ensure the macaroni is perfectly cooked?
Cook macaroni in salted boiling water for 1–2 minutes less than the package states to keep it just al dente before baking, preventing overcooking during baking.
- → Can I substitute the cheeses used?
Yes, Gruyère can be replaced with Monterey Jack or additional cheddar for a different but delicious flavor profile.
- → What is the purpose of Dijon mustard in the sauce?
Dijon mustard adds a subtle tang that enhances the cheese flavors and balances the richness of the sauce.
- → How to get a crispy topping?
Mix panko breadcrumbs with melted butter and grated Parmesan, then sprinkle over before baking to achieve a golden, crunchy crust.
- → Can I make variations to this dish?
Yes, add cooked bacon bits, sautéed onions, roasted vegetables, or a pinch of cayenne pepper or jalapeños for added flavor and texture.