Save to Pinterest 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 always been the star dish at our family dinners. I remember trying out different cheese blends to get the perfect flavor that even picky eaters loved. Preparing it for my kids is something I enjoy especially on cold evenings.
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 Oven and Dish:
- 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 Milk and Cream:
- Gradually pour in the milk and cream whisking to avoid lumps. Cook until slightly thickened 4–5 minutes.
- Season:
- Stir in Dijon mustard garlic powder onion powder smoked paprika salt and pepper. Remove from heat.
- Add Cheeses:
- Add cheddar Gruyère and mozzarella cheese. Stir until completely melted and smooth.
- Combine Macaroni:
- Fold in the drained macaroni until evenly coated.
- Assemble in Dish:
- Pour the mixture into the prepared baking dish.
- Prepare 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 to Pinterest This recipe was a huge hit at my last family gathering when everyone asked for seconds. My grandmother loved the crunchy topping and always sprinkled extra Parmesan on her slice.
Required Tools
Large pot saucepan whisk mixing bowls 9x13 inch baking dish grater
Allergen Information
Dairy wheat and gluten are present in this baked macaroni and cheese. Check labels on store-bought pasta and breadcrumbs especially if serving guests with sensitivities.
Nutritional Information
Per serving: Calories 610. Total fat 33 g. Carbohydrates 56 g. Protein 23 g.
Save to Pinterest Enjoy this oven-baked classic with your favorite sides for a comforting meal every time. A layer of crispy breadcrumbs makes all the difference.
Recipe FAQs
- → What type of pasta works best?
Elbow macaroni is ideal as it holds sauce well and bakes evenly in this dish.
- → Can I substitute the cheeses?
Yes, Gruyère can be swapped with Monterey Jack or additional cheddar for similar creaminess.
- → How to achieve a crispy topping?
Mix panko breadcrumbs with melted butter and Parmesan, then sprinkle evenly before baking to get a crunchy crust.
- → Is it possible to prepare ahead of time?
You can assemble it a day early and refrigerate, then bake just before serving for convenience.
- → Can any spices be added for a kick?
Cayenne pepper or diced jalapeños can be included for added heat without overpowering the dish.