Description

This Baked Mac and Cheese recipe features perfectly cooked elbow macaroni enveloped in a luxuriously creamy, ultra-white cheese sauce made from a blend of Gruyere, cheddar, Colby, and mozzarella cheeses. Topped with a crunchy, buttery panko breadcrumb crust, this dish offers an irresistible combination of creamy inside and crispy topping. Ideal for gatherings, it stays moist and saucy thanks to tossing the pasta in butter before baking. Freshly grated cheese ensures a smooth, velvety texture without graininess.

Ingredients

Scale

Pasta and Butter

250g / 8 oz macaroni (elbow pasta)
1 tbsp (15g) unsalted butter or 2 tsp oil

Breadcrumb Topping

2/3 cup panko breadcrumbs
2 tbsp (30g) unsalted butter, melted
1/4 tsp salt

Cheese 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 (followed by cheddar and Colby)
1 cup freshly shredded mozzarella cheese (or more of your cheese choice)
3/4 tsp salt
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp mustard powder

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Instructions

Prepare the Pasta: Cook the macaroni in salted boiling water until just al dente according to package instructions. Drain well and immediately toss with 1 tablespoon of unsalted butter (or 2 teaspoons of oil) to prevent the pasta from sticking and bloating.
Make the Breadcrumb Topping: In a small bowl, combine the panko breadcrumbs with 2 tablespoons of melted unsalted butter and 1/4 teaspoon of salt. Set aside to top the mac and cheese later.
Prepare the Cheese Sauce Base: In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat. Whisk in 1/3 cup of all-purpose flour and cook for about 1-2 minutes, stirring constantly to form a roux and eliminate the raw flour taste.
Add Milk and Seasonings: Gradually whisk in 3 cups of warmed milk, ensuring the mixture stays smooth. Continue cooking and whisking until the sauce thickens and coats the back of a spoon. Stir in 3/4 teaspoon salt, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon mustard powder for flavor.
Melt and Combine Cheeses: Remove the sauce from heat and stir in the freshly shredded Gruyere, cheddar, Colby, and mozzarella cheeses until fully melted and smooth, creating an ultra-creamy, white cheese sauce.
Combine Pasta and Sauce: Fold the prepared macaroni gently into the cheese sauce until well coated.
Assemble the Dish: Transfer the mac and cheese mixture to a buttered baking dish. Evenly sprinkle the panko breadcrumb topping over the surface to create a crunchy crust.
Bake: Preheat your oven to 350°F (175°C). Bake the assembled dish for around 30 minutes or until the topping is golden brown and crunchy, and the sauce is bubbling around the edges.
Serve and Enjoy: Allow the mac and cheese to rest for a few minutes before serving. This dish pairs wonderfully with fresh green salads or steamed vegetables for a comforting meal.

Notes

Recipe VIDEO available above for visual guidance.
This is one of the best baked mac and cheese recipes, boasting a creamy cheese sauce with a crunchy, buttery topping.
Tossing the macaroni in butter before baking stops bloating and keeps the dish moist and saucy out of the oven.
Grating your own cheese results in a silkier sauce, as store-bought shredded cheeses often contain anti-caking agents that may cause graininess or powdery textures.
Use Gruyere for the best flavor, but feel free to experiment with cheddar, Colby, mozzarella, or other cheeses you love.
The recipe yields 6-8 servings, making it perfect for gatherings or family dinners.

Nutrition

Serving Size: 1 serving
Calories: 551 kcal
Sugar: 8 g
Sodium: 847 mg
Fat: 29 g
Saturated Fat: 17 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 1 g
Protein: 23 g
Cholesterol: 89 mg