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.
I first made this baked macaroni and cheese for a weekend potluck and it was an instant hit. Every time I prepare it, the bubbling cheese and golden crust bring back that perfect family moment when everyone asked for seconds.
Ingredients
- Pasta: 400 g (14 oz) elbow macaroni
- Unsalted butter: 60 g (1/4 cup), for cheese sauce
- All-purpose flour: 40 g (1/3 cup)
- Whole milk: 750 ml (3 cups)
- Heavy cream: 120 ml (1/2 cup)
- Dijon mustard: 1 tsp
- Garlic powder: 1/2 tsp
- Onion powder: 1/2 tsp
- Smoked paprika: 1/4 tsp, for sauce
- Salt: 1 tsp, or to taste
- Black pepper: 1/2 tsp
- Sharp cheddar cheese: 200 g (2 cups), grated
- Gruyère cheese: 100 g (1 cup), grated
- Mozzarella cheese: 50 g (1/2 cup), grated
- Panko breadcrumbs: 60 g (1 cup), for topping
- Unsalted butter: 30 g (2 tbsp), melted, for topping
- Parmesan cheese: 30 g (1/4 cup), grated
- Smoked paprika: 1/4 tsp, for topping
Instructions
- Prep Oven and 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.
- Thicken Sauce:
- Gradually pour in the milk and cream, whisking to avoid lumps. Cook until slightly thickened, 4–5 minutes.
- Add Seasonings:
- Stir in Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper. Remove from heat.
- Melt Cheese:
- Add cheddar, Gruyère, and mozzarella cheese. Stir until completely melted and smooth.
- Combine Macaroni:
- Fold in the drained macaroni until evenly coated.
- Transfer to Dish:
- 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 The scent of bubbling cheese always brings everyone to the kitchen. My kids love helping sprinkle the breadcrumbs, and we share smiles waiting for that perfect crunch.
Required Tools
Large pot, saucepan, whisk, mixing bowls, 9x13 inch baking dish, and grater are all you need for this recipe.
Allergen Information
Contains dairy from milk, butter, and cheeses, as well as wheat and gluten. Double-check pasta and breadcrumb packaging for additives if needed.
Nutritional Information
Per serving: 610 calories, 33 g total fat, 56 g carbohydrates, 23 g protein.
Save to Pinterest Serve hot and watch it disappear fast. Each creamy bite promises comforting nostalgia and crowd-pleasing delight.
Common Recipe Questions
- → How do I achieve a creamy cheese sauce?
Start by making a roux with butter and flour, then gradually whisk in milk and cream. Melt the cheeses slowly off heat for a smooth texture.
- → What is the best way to cook macaroni for this dish?
Boil the macaroni in salted water until just al dente, slightly undercooking by 1-2 minutes to avoid sogginess after baking.
- → Can the topping be customized?
Yes, mix panko breadcrumbs with melted butter, grated Parmesan, and smoked paprika for flavor and crunch. Other crunchy toppings work too.
- → How long should the dish rest after baking?
Let it rest about 10 minutes to firm up, making it easier to slice and serve without losing shape.
- → Are there ingredient substitutions to try?
Gruyère can be replaced with Monterey Jack or more cheddar. Adding cooked bacon or roasted vegetables can add variety.