Save A creamy, comforting classic featuring tender macaroni baked in a rich, cheesy sauce with a golden, crunchy topping. Perfect for family gatherings or weeknight indulgence.
Baked macaroni and cheese has been my go-to dish for both celebrations and quiet nights. The bubbling cheese and crisp crust always bring back memories of laughter around the dining table, eagerly digging in for seconds.
Ingredients
- Pasta: 400 g (14 oz) elbow macaroni
- Cheese Sauce: 60 g (1/4 cup) unsalted butter, 40 g (1/3 cup) all-purpose flour, 750 ml (3 cups) whole milk, 120 ml (1/2 cup) heavy cream, 1 tsp Dijon mustard, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp smoked paprika, 1 tsp salt or to taste, 1/2 tsp black pepper, 200 g (2 cups) sharp cheddar cheese grated, 100 g (1 cup) Gruyère cheese grated, 50 g (1/2 cup) mozzarella cheese grated
- Topping: 60 g (1 cup) panko breadcrumbs, 30 g (2 tbsp) unsalted butter melted, 30 g (1/4 cup) grated Parmesan cheese, 1/4 tsp smoked paprika
Instructions
- Prep and Preheat:
- Preheat oven to 180°C (350°F). Lightly grease a 23x33 cm (9x13 inch) baking dish.
- Cook Macaroni:
- In a large pot of salted boiling water, cook macaroni until just al dente (about 1–2 minutes less than package instructions). Drain and set aside.
- Make Roux:
- In a large saucepan over medium heat, melt 60 g butter. Add flour and whisk constantly for 1–2 minutes to form a roux.
- Add Dairy:
- Gradually pour in the milk and cream, whisking to avoid lumps. Cook until slightly thickened, 4–5 minutes.
- Flavor Sauce:
- Stir in Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper. Remove from heat.
- Stir in Cheeses:
- Add cheddar, Gruyère, and mozzarella cheese. Stir until completely melted and smooth.
- Combine Pasta and Sauce:
- Fold in the drained macaroni until evenly coated.
- Assemble:
- Pour the mixture into the prepared baking dish.
- Prep Topping:
- In a bowl, mix panko breadcrumbs, melted butter, Parmesan, and smoked paprika. Sprinkle evenly over the macaroni.
- Bake:
- Bake uncovered for 25–30 minutes, or until the top is golden and bubbling.
- Rest:
- Let rest for 10 minutes before serving for easier slicing.
Save My kids love helping sprinkle the cheesy topping before baking, and it's become our favorite comfort food tradition, especially on chilly evenings.
Required Tools
Large pot, saucepan, whisk, mixing bowls, 9x13 inch baking dish, grater
Allergen Information
Contains dairy (milk, butter, cheese), wheat (flour, pasta), and gluten (panko, pasta, flour). Always check store-bought ingredient labels for additives or allergens.
Nutritional Information (per serving)
Calories: 610 , Total Fat: 33 g , Carbohydrates: 56 g , Protein: 23 g
Save Bring out this baked mac and cheese for smiles all around, making every occasion just a little more delicious and memorable.
Recipe Questions
- → What pasta works best for this dish?
Elbow macaroni holds the cheesy sauce well but other short pasta shapes like shells or penne can be used.
- → How can I achieve a crunchy topping?
Mix panko breadcrumbs with melted butter, Parmesan, and smoked paprika before sprinkling on top, then bake until golden.
- → Can I use different cheeses in the sauce?
Yes, Gruyère can be swapped with Monterey Jack or extra cheddar for slight flavor variations.
- → How do I keep the sauce smooth and creamy?
Make a roux with butter and flour, then gradually whisk in milk and cream, cooking until slightly thickened before adding cheese.
- → What additions can enhance the flavor?
Add cooked bacon bits, sautéed onions, roasted veggies, or a pinch of cayenne for extra depth and heat.
- → How long should I bake the macaroni for best results?
Bake uncovered at 180°C (350°F) for 25–30 minutes until the topping is golden and the sauce is bubbly.