Description
Indulge in the ultimate comfort food with this creamy, cheesy Baked Mac and Cheese. This classic dish features a perfect blend of sharp cheddar and gruyere cheeses, enveloping tender elbow macaroni in a rich, velvety sauce. Topped with crispy, golden breadcrumbs, this baked version elevates the beloved stovetop favorite to new heights of deliciousness.
Ingredients
Units
Scale
- 1 pound (454g) elbow macaroni
- 1/2 cup plus 2 tablespoons (141g) unsalted butter
- 1/2 cup (60g) all-purpose flour
- 3 cups (720mL) whole milk
- 1 cup (240mL) heavy cream
- 3/4 teaspoon salt
- 3/4 teaspoon ground black pepper
- 10 ounces (283g) sharp cheddar cheese, shredded
- 10 ounces (283g) gruyere cheese, shredded
- 1/2 cup (60g) panko bread crumbs
Instructions
- Prepare the pasta: Preheat the oven to 375°F. Bring a large pot of salted water to a boil. Cook the macaroni according to package instructions, but about 1 minute less than the full cook time for al dente texture. Drain well and place in a large mixing bowl. Optionally, drizzle with olive oil to prevent sticking.
- Make the cheese sauce: While the pasta cooks, melt ½ cup of butter in a large saucepan over medium heat. Add the flour and whisk for 2-3 minutes until it smells nutty. Slowly pour in the milk and cream while whisking continuously. Cook for about 5 minutes until the mixture bubbles and thickens. Remove from heat.
- Combine pasta and sauce: Reserve 1/2 cup of each cheese for the topping. Stir the remaining cheese, salt, and pepper into the sauce. Pour this mixture over the pasta and stir until well coated.
- Prepare for baking: Grease a 3-quart baking dish with cooking spray. Transfer the pasta and sauce mixture into the prepared dish.
- Create the topping: Melt the remaining 2 tablespoons of butter in a small skillet over medium-high heat. Add the breadcrumbs and cook, stirring, until light golden brown. Season with salt and pepper if desired.
- Assemble and bake: Sprinkle the reserved cheese over the pasta, then top with the toasted breadcrumbs. Bake for 35 minutes or until bubbly and golden brown on top. Allow to cool for 10 minutes before serving.
Notes
- Shred your own cheese for better melting properties.
- Salt the pasta water generously for flavor, and save some for reheating leftovers or other culinary uses.
- Slightly undercook the pasta to ensure it remains al dente after baking.
- Experiment with additional seasonings like garlic powder or nutmeg for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 6g
- Sodium: 550mg
- Fat: 40g
- Saturated Fat: 23g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 115mg
