Description
This ultimate comfort food recipe features a velvety, creamy cheese sauce made with a proper béchamel base and a blend of sharp cheddar and Gruyère. Topped with buttery panko breadcrumbs, it offers the perfect contrast of soft interior and crispy crust.
Ingredients
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter (divided)
- ¼ cup all-purpose flour
- 3 cups whole milk (warmed)
- 2 cups sharp cheddar cheese (freshly grated)
- 1 cup Gruyère or Monterey Jack cheese (freshly grated)
- ½ teaspoon garlic powder
- 1 teaspoon Dijon mustard
- a pinch of nutmeg
- salt and black pepper to taste
- ½ cup panko breadcrumbs
- 2 tablespoons Parmesan cheese (grated)
- 1 tablespoon fresh parsley (chopped, optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter.
- Grate the sharp cheddar and Gruyère (or Monterey Jack) cheeses yourself; do not use pre-shredded cheese.
- Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente (8-10 minutes). Drain but do not rinse.
- In a large skillet or saucepan, melt 4 tablespoons of butter over medium heat. Add the flour and whisk constantly for 1-2 minutes until light golden.
- Slowly pour in the warm milk while whisking constantly until the mixture thickens and coats the back of a spoon (3-5 minutes).
- Remove from heat and stir in garlic powder, Dijon mustard, nutmeg, salt, and pepper.
- Add the grated cheese gradually, a handful at a time, stirring until fully melted before adding more.
- Combine the cooked pasta with the cheese sauce, stirring to coat every noodle.
- Pour the mixture into the prepared baking dish.
- Mix panko breadcrumbs, Parmesan, and a tablespoon of melted butter (or sprinkle butter on top) and sprinkle evenly over the mac and cheese.
- Bake for 20-25 minutes until the top is golden brown and bubbly.
- Let rest for 5-10 minutes before serving to allow the sauce to set.
Notes
Grate your own cheese to avoid anti-caking agents that cause graininess. Do not rinse the pasta after boiling to keep the starch that helps the sauce cling. Warm the milk before adding to the roux to prevent lumps. Let the dish rest for 5-10 minutes after baking so the sauce thickens. For leftovers, store in an airtight container for up to 4 days and reheat with a splash of milk.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sodium: 600
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 42
- Fiber: 2
- Protein: 18
Keywords: mac and cheese, baked mac and cheese, comfort food, cheesy pasta, easy dinner, family friendly, weeknight dinner