Description
Comfort meets culinary magic in this creamy baked mac and cheese, where classic cheesy goodness meets crispy golden breadcrumb perfection. Cheesy layers and rich flavors promise a soul-warming experience you’ll crave again and again.
Ingredients
Scale
Pasta:
- 12 ounces (340 grams) elbow macaroni (or any short pasta)
Cheese and Dairy:
- 2 1/2 cups (226 grams) sharp cheddar cheese, shredded
- 1 cup (90 grams) Gruyere cheese, shredded
- 2 cups (480 milliliters) whole milk
- 1 cup (240 milliliters) heavy cream
- 4 tablespoons (57 grams) unsalted butter
Seasonings and Topping:
- 1/4 cup (30 grams) all-purpose flour
- 1 teaspoon mustard powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt to taste
- Black pepper to taste
- 1 cup (60 grams) panko breadcrumbs (or regular breadcrumbs)
- 1 tablespoon (15 milliliters) olive oil (for crispy topping)
Instructions
- Boil salted water in a large pot and cook elbow macaroni until al dente, approximately 7-8 minutes, stirring occasionally to prevent sticking.
- Drain pasta in a colander, then immediately rinse with cold water to halt cooking process and prevent further softening.
- Preheat oven to 375°F, preparing a buttered baking dish for the mac and cheese assembly.
- Create a roux by melting butter in a saucepan over medium heat, then gradually whisk in flour until smooth and golden.
- Slowly stream in milk, continuously whisking to eliminate lumps and create a creamy, thickening base sauce.
- Incorporate shredded cheddar and monterey jack cheeses into the sauce, stirring until completely melted and integrated.
- Season the cheese sauce with mustard powder, salt, black pepper, and optional cayenne for subtle heat.
- Fold cooked macaroni into the cheese sauce, ensuring each pasta piece is evenly coated.
- Transfer mac and cheese mixture into the prepared baking dish, spreading evenly.
- Sprinkle breadcrumbs and additional shredded cheese across the top for a crispy, golden crust.
- Bake in preheated oven for 20-25 minutes until top is golden brown and edges are bubbling.
- Remove from oven and let rest for 5-10 minutes to allow sauce to set before serving.
Notes
- Choose elbow macaroni or shells for the best cheese-holding texture.
- Cook pasta just until al dente to prevent mushiness when baking.
- Salt the pasta water generously for extra flavor throughout the dish.
- Drain pasta quickly and rinse with cold water to stop cooking process.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 520
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 19 g
- Cholesterol: 80 mg