Description
A reliable, ultra-creamy baked mac and cheese featuring a proper béchamel sauce, a mix of sharp cheddar and Gruyère, and a crispy panko topping. This comfort food classic is easy to make, make-ahead friendly, and tastes better than takeout.
Ingredients
Scale
- 1 pound (450g) Elbow Macaroni
- 2 tablespoons Salt (for pasta water)
- ½ cup (115g) Unsalted Butter
- ½ cup (60g) All-Purpose Flour
- 3 cups (720ml) Whole Milk
- 2 cups (200g) Sharp Cheddar Cheese, freshly grated
- 1 cup (100g) Gruyère Cheese, freshly grated
- ½ cup (40g) Panko Breadcrumbs
- ½ teaspoon Garlic Powder
- 1 teaspoon Dijon Mustard
- 1–2 teaspoons Hot Sauce (optional)
Instructions
- Preheat oven to 375°F (190°C). Grate the cheddar and Gruyère cheeses and place in separate bowls. Mix panko breadcrumbs with garlic powder and 1 tablespoon of melted butter; set aside.
- Bring a large pot of heavily salted water to a boil. Add elbow macaroni and cook until al dente (7-8 minutes). Drain but do not rinse. Set pasta aside.
- In a large skillet, melt butter over medium heat. Add flour and whisk constantly for 1-2 minutes until the mixture looks like wet sand and smells nutty.
- Slowly pour in milk, whisking constantly to prevent lumps. Continue whisking until the sauce thickens enough to coat the back of a spoon (3-4 minutes). Remove from heat.
- Stir in Dijon mustard and hot sauce. Gradually add grated cheeses, stirring until fully melted before adding more. Adjust consistency with milk or cheese if needed.
- Combine cheese sauce with cooked pasta in a 9×13 inch baking dish. Sprinkle breadcrumb topping evenly over the top. Bake for 20-25 minutes until golden brown and bubbling. Let rest for 5 minutes before serving.
Notes
Grate your own cheese to avoid anti-caking agents in pre-shredded cheese. Do not rinse pasta after draining to keep starch for sauce adhesion. Let the dish rest for 5-10 minutes after baking to allow the sauce to set. For a gluten-free version, use GF pasta and a 1:1 GF flour blend. For dairy-free, use vegan butter and cheese, noting texture differences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 450
- Sugar: 5
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 42
- Fiber: 2
- Protein: 18
Keywords: mac and cheese, baked mac and cheese, comfort food, creamy mac and cheese, easy dinner, family meals, cheese sauce, panko topping