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 recipe brings back memories of family dinners where everyone loved the cheesy goodness and golden crust.
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 macaroni:
- Bring a large pot of salted water to a boil. Cook macaroni until just al dente about 1 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.
- Make sauce:
- Gradually whisk in the milk. Cook stirring constantly until the sauce thickens about 5 7 minutes.
- Add cheese and season:
- 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 pasta and sauce:
- 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 30 minutes or until golden and bubbling. Let rest 10 minutes before serving.
Save Sharing this baked mac and cheese always brings smiles at family dinners especially on chilly evenings.
Notes
For extra flavor add a pinch of smoked paprika to the cheese sauce Substitute Gruyère with mozzarella for milder flavor Pair with a crisp green salad and a glass of Chardonnay
Required Tools
Large pot Medium saucepan Whisk Mixing bowls 9x13-inch baking dish Measuring cups and spoons
Nutritional Information
Calories 460 Total Fat 24 g Carbohydrates 41 g Protein 19 g per serving
Save This old-fashioned baked mac and cheese is a timeless comfort food sure to become a family favorite.