Description

This Baked Mac and Cheese recipe features macaroni tossed in butter to prevent bloating, combined with a creamy, ultra-smooth cheese sauce made from Gruyere, cheddar, Colby, and mozzarella cheeses. Topped with a crunchy, buttery panko breadcrumb crust, this dish delivers a perfect balance of creamy and crisp textures, making it ideal for gatherings and satisfying family meals.

Ingredients

Scale

Pasta and Butter

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

Cheese 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 cheese (Gruyere best, followed by cheddar and Colby)
1 cup freshly shredded mozzarella cheese (or more other cheese of choice)
3/4 tsp salt
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp mustard powder

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Instructions

Cook Pasta: Boil the macaroni according to the package instructions until al dente. Drain the pasta well.
Toss Macaroni in Butter: Immediately toss the hot cooked macaroni with 1 tablespoon of unsalted butter or 2 teaspoons of oil to prevent the pasta from bloating and to keep it separated.
Prepare Breadcrumb Topping: In a small bowl, combine 2/3 cup panko breadcrumbs with 2 tablespoons melted unsalted butter and 1/4 teaspoon salt. Set aside.
Make Roux for Cheese Sauce: In a saucepan, melt 4 tablespoons of unsalted butter over medium heat. Whisk in 1/3 cup of all-purpose flour and cook, whisking constantly, for about 2 minutes until it forms a smooth paste and cooks out the raw flour taste.
Add Milk and Thicken Sauce: Gradually whisk in 3 cups of warmed milk, continuing to whisk to avoid lumps. Cook the mixture over medium heat until it thickens to a creamy consistency, about 5-7 minutes.
Add Seasonings: Stir in 3/4 teaspoon salt, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon mustard powder into the thickened sauce.
Melt Cheese: Remove the sauce from heat and add the shredded cheeses (2 cups Gruyere/cheddar/Colby blend and 1 cup mozzarella). Stir until the cheese is completely melted and smooth.
Combine Pasta and Cheese Sauce: Pour the cheese sauce over the butter-tossed macaroni and mix gently but thoroughly until well combined.
Assemble in Baking Dish: Transfer the mac and cheese mixture into a greased baking dish, spreading it evenly.
Add Breadcrumb Topping: Sprinkle the prepared buttery panko breadcrumb mixture evenly over the top of the mac and cheese.
Bake: Bake in a preheated oven at 350°F (175°C) for about 30-40 minutes until the topping is golden brown and the casserole is bubbly.
Serve: Let the baked mac and cheese rest for a few minutes before serving to allow it to set slightly and enhance creaminess.

Notes

Recipe VIDEO available above. This is considered one of the best baked mac and cheese recipes for its creamy sauce and crunchy topping.
Tossing macaroni in butter before baking prevents it from bloating and keeps the texture perfect.
Freshly grated cheese makes a significant difference as pre-grated cheese often contains anti-caking agents that can affect sauce texture.
This mac and cheese stays moist and doesn’t dry out quickly, making it great for serving at gatherings.

Nutrition

Serving Size: 1 serving
Calories: 551 kcal
Sugar: 8 g
Sodium: 847 mg
Fat: 29 g
Saturated Fat: 17 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 1 g
Protein: 23 g
Cholesterol: 89 mg