Save A creamy, nostalgic classic featuring tender elbow macaroni baked in a rich, cheesy sauce with a golden breadcrumb topping Perfect for family dinners or gatherings
This baked mac and cheese has been a favorite in my family for years It brings back fond memories of cozy dinners and happy smiles at the table
Ingredients
- Pasta: 12 oz (340 g) elbow macaroni
- Cheese Sauce: 4 cups (1 L) whole milk 1/4 cup (60 g) unsalted butter 1/4 cup (30 g) all-purpose flour 2 cups (200 g) sharp cheddar cheese shredded 1 cup (100 g) Gruyère or Monterey Jack cheese shredded 1/2 tsp salt 1/2 tsp black pepper 1/4 tsp ground mustard (optional) 1/8 tsp cayenne pepper (optional)
- Topping: 1 cup (60 g) panko breadcrumbs 2 tbsp (30 g) unsalted butter melted 1/2 cup (50 g) sharp cheddar cheese shredded
Instructions
- Preheat Oven:
- Preheat oven to 375°F (190°C) Grease a 9x13-inch (23x33 cm) baking dish
- Cook Pasta:
- Bring a large pot of salted water to a boil Cook macaroni until just al dente about 1 to 2 minutes less than package instructions Drain and set aside
- Make Roux:
- In a medium saucepan over medium heat melt 1/4 cup butter Whisk in the flour and cook for 1 minute to form a roux
- Add Milk:
- Gradually whisk in the milk Cook stirring constantly until the sauce thickens about 5 to 7 minutes
- Add Cheese and Seasoning:
- Remove from heat and stir in cheddar and Gruyère (or Monterey Jack) cheeses until fully melted Season with salt pepper mustard and cayenne if using
- Combine:
- Combine cooked macaroni and cheese sauce in a large bowl Mix well then transfer to the prepared baking dish
- Add Topping:
- In a small bowl toss breadcrumbs with melted butter Sprinkle over macaroni Top with remaining 1/2 cup cheddar
- Bake:
- Bake for 25 to 30 minutes or until golden and bubbling Let rest 10 minutes before serving
Save Serving this dish has created many warm family moments filled with laughter and full hearts
Required Tools
Large pot Medium saucepan Whisk Mixing bowls 9x13-inch baking dish Measuring cups and spoons
Allergen Information
Contains Milk (dairy) Wheat (gluten) May contain traces of nuts or soy if present in cheese or breadcrumbs Always check ingredient labels
Nutritional Information
Calories 460 Total Fat 24 g Carbohydrates 41 g Protein 19 g per serving
Save This dish never fails to impress and make everyone feel right at home
Common recipe questions
- → How do you prevent the macaroni from becoming mushy?
Cook the elbow macaroni just until al dente, slightly under the package instructions. This ensures it holds its shape after baking.
- → Can I substitute Gruyère cheese with another type?
Yes, mozzarella can be used for a milder, creamier flavor without overpowering the sharp cheddar.
- → What does the breadcrumb topping add to the dish?
The panko breadcrumb topping adds a crispy golden texture that contrasts the creamy cheese sauce beneath.
- → Is it possible to add extra flavor to the cheese sauce?
Adding a pinch of smoked paprika or a touch of cayenne pepper can enhance the sauce’s depth without overwhelming the classic taste.
- → What side dishes complement this baked dish well?
A crisp green salad or steamed vegetables provide a refreshing balance to the richness of the baked macaroni.