Description
This classic Baked Mac and Cheese recipe features creamy cheese sauce made with Gruyere and mozzarella, topped with a crunchy panko breadcrumb crust and baked to golden perfection. It’s a comforting Western side dish that’s easy to prepare and perfect for family meals. The homemade cheese sauce with a buttery roux and seasoned with garlic, onion, and mustard powders elevates the traditional macaroni and cheese to a flavorful indulgence.
Ingredients
Scale
Macaroni
- 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
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 preferred (can substitute with cheddar or Colby)
- 1 cup freshly shredded mozzarella cheese (or additional cheese of choice)
- 3/4 tsp salt
Seasonings (optional)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp mustard powder
Instructions
- Cook Pasta: Bring a large pot of water to a boil. Add macaroni and cook according to package directions minus 1 minute to ensure it remains slightly firm. Drain the pasta.
- Toss in Butter: Return drained pasta to the pot, add 1 tbsp unsalted butter, and toss until the butter melts and coats the pasta evenly. Set aside to cool. This step helps prevent the pasta from absorbing too much sauce and bloating during baking.
- Prepare Topping: In a small bowl, mix together the panko breadcrumbs, melted butter, and salt. Set aside for sprinkling on top later.
- Make Roux: Preheat the oven to 180°C (350°F). In a large saucepan or ovenproof skillet over medium heat, melt 4 tbsp unsalted butter. Add the flour and cook, stirring constantly, for 1 minute to form a roux, ensuring it doesn’t brown.
- Add Milk: Gradually whisk in about 1 cup of the warmed milk, dissolving the roux into the milk to create a smooth mixture. Then add the remaining milk, whisking until the sauce is lump-free.
- Add Seasonings: Stir in the salt and optional garlic powder, onion powder, and mustard powder for added depth of flavor.
- Thicken Sauce: Cook the sauce, stirring regularly, for 5 to 8 minutes until it thickens to a creamy consistency. It should coat the back of a wooden spoon, where you can draw a clear path with your finger.
- Add Cheese: Remove the sauce from heat, then stir in the shredded Gruyere and mozzarella cheeses until combined. The cheese does not need to fully melt at this point.
- Assemble: Pour the cheese sauce over the cooled macaroni and quickly stir to combine. Transfer the mixture back into the skillet or a 2.5L (2.5 quart) baking dish.
- Add Topping & Bake: Evenly sprinkle the prepared breadcrumb topping over the mac and cheese. Bake in the preheated oven for 25 minutes or until the topping is lightly golden.
- Serve: Remove from the oven and serve immediately. Optionally garnish with fresh parsley. For leftovers, reheat by microwaving then crisping under a grill or broiler for the best texture.
Notes
- Panko breadcrumbs provide a larger, crunchier topping than regular breadcrumbs and can be found in Asian sections of supermarkets; regular breadcrumbs can be used as a substitute.
- Use freshly grated cheese for best melting and texture; pre-shredded cheeses contain anti-caking agents which affect sauce smoothness.
- The butter toss step is optional but helps prevent bloating of pasta during baking and gives a nice coating.
- A 9 x 13 inch (23 x 33 cm) baking dish is ideal for a double batch; for a single batch, a 2.5 quart/2.5L baking dish is recommended to maintain good depth.
- To prepare ahead: Cook and cool pasta tossed with butter, make cheese sauce, mix and top, then refrigerate or freeze. Bake covered with foil at 180°C (350°F) for 15 minutes, then uncover and bake an additional 25 minutes until golden.
- Leftovers reheat best in a microwave followed by crisping under a grill/broiler after spraying the top with oil or butter.
- Nutrition is based on 6 servings as a side dish; 4 servings for a main portion.
Nutrition
- Serving Size: 1/6 of recipe (~1 cup)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 70 mg
