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Baked Mac and Cheese Recipe

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This classic Baked Mac and Cheese recipe features creamy, cheesy elbow macaroni topped with a crunchy golden panko breadcrumb crust. It combines a homemade roux-based cheese sauce with a blend of Gruyere, cheddar, Colby, and mozzarella cheeses, baked to perfection for a comforting, crowd-pleasing dish perfect for family dinners or special occasions.

Ingredients

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 milk, warmed (low or full fat)
  • 2 cups freshly shredded cheese, preferably Gruyere (followed by cheddar and Colby)
  • 1 cup freshly shredded mozzarella cheese (or more other cheese of choice)
  • 3/4 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp mustard powder

Instructions

  1. Cook Pasta: Bring a large pot of water to a boil. Add the macaroni and cook according to the packet directions, but reduce the cooking time by 1 minute to keep the pasta slightly underdone. Drain the pasta, return it to the pot, add 1 tbsp butter, and toss until melted. Set aside to cool while preparing the sauce.
  2. Prepare Topping: In a small bowl, mix together the panko breadcrumbs, melted butter, and 1/4 tsp salt. Set aside for later use.
  3. Preheat Oven: Preheat your oven to 180°C (350°F), suitable for all oven types.
  4. Make Roux: In a large saucepan or ovenproof skillet, melt 4 tbsp butter over medium heat. Add the 1/3 cup flour and cook, stirring constantly, for about 1 minute to form a roux.
  5. Add Milk: Gradually add about 1 cup of warmed milk, stirring to dissolve the flour paste completely, then add the remaining milk and whisk until the mixture is smooth and lump-free.
  6. Season Sauce: Stir in 3/4 tsp salt, garlic powder, onion powder, and mustard powder to the sauce.
  7. Thicken Sauce: Cook the sauce over medium heat, stirring or whisking regularly for 5 to 8 minutes, until it thickens to a creamy consistency that coats the back of a wooden spoon and allows a drawn path with your finger.
  8. Add Cheese: Remove the sauce from heat, then add the shredded Gruyere, cheddar, Colby, and mozzarella cheeses. Stir gently to incorporate the cheese without needing it to fully melt.
  9. Adjust Salt: Taste the sauce and adjust salt if needed, though with the recommended cheeses additional salt is often unnecessary.
  10. Assemble: Pour the cheesy sauce into the pot with the cooked macaroni, stirring quickly to combine. Transfer the mac and cheese mixture into the ovenproof skillet or a baking dish.
  11. Add Topping: Evenly sprinkle the prepared panko breadcrumb topping over the surface of the mac and cheese.
  12. Bake: Bake in the preheated oven for 25 minutes or until the topping turns a light golden color. Avoid baking too long to prevent drying out the sauce.
  13. Serve: Serve the baked mac and cheese immediately, optionally garnished with fresh parsley for added color and flavor.

Notes

  • Note 1: Using panko breadcrumbs gives a lighter and crispier topping than regular breadcrumbs.
  • Note 2: Gruyere is preferred for its flavor and melting quality, but cheddar, Colby, and mozzarella add taste and texture variations.
  • Note 3: Tossing butter with hot pasta prevents sticking and adds flavor; allowing it to cool slightly helps with sauce incorporation.
  • Note 4: Using an ovenproof skillet allows for an easy transfer from stovetop to oven and creates a rustic presentation.
  • For best make-ahead results, assemble the dish, cover tightly, and refrigerate before baking. Add a few extra minutes to the baking time if baking cold.

Find it online: https://lauracooks.com/baked-mac-and-cheese-recipe/