Description

This classic baked mac and cheese recipe combines tender elbow macaroni with a rich, creamy cheese sauce made from Gruyere, cheddar, and mozzarella cheeses. Topped with a crispy, buttery panko breadcrumb crust, it offers the perfect balance of creamy and crunchy textures. Ideal for family dinners or comforting gatherings, this dish serves 6 to 8 people and takes about 70 minutes from start to finish.

Ingredients

Scale

Pasta

250g / 8 oz macaroni (elbow pasta)

Breadcrumb Topping

1 tbsp (15g) unsalted butter (or 2 tsp oil)
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 flour (plain / all purpose)
3 cups milk, warmed (low or full fat)
2 cups freshly shredded cheese, Gruyere best (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

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Instructions

Cook the macaroni: Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until just al dente, usually about 7-8 minutes. Drain and set aside.
Prepare breadcrumb topping: In a small saucepan or microwave-safe bowl, melt 1 tbsp unsalted butter or heat 2 tsp oil. In a mixing bowl, combine the panko breadcrumbs with the melted butter and 1/4 tsp salt. Mix well to coat the breadcrumbs evenly.
Make the cheese sauce: In a large saucepan, melt 4 tbsp unsalted butter over medium heat. Whisk in the 1/3 cup flour to form a roux and cook for about 1-2 minutes until it turns lightly golden and fragrant. Gradually whisk in the warmed milk, stirring constantly to avoid lumps. Continue cooking and stirring until the sauce thickens, about 5-7 minutes. Remove from heat and stir in the shredded Gruyere, cheddar, and mozzarella cheeses until fully melted. Season the cheese sauce with 3/4 tsp salt, 1 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp mustard powder. Mix well.
Combine pasta and sauce, then bake: Preheat the oven to 350°F (175°C). In a large mixing bowl or the pan used for cooking the macaroni, combine the drained pasta with the cheese sauce, stirring to coat all the macaroni evenly. Transfer the mixture into a greased baking dish. Sprinkle the prepared breadcrumb topping evenly over the mac and cheese. Bake in the preheated oven for about 25-30 minutes or until the top is golden brown and bubbly.

Notes

Note 1: Panko breadcrumbs provide a lighter, crispier topping compared to regular breadcrumbs.
Note 2: Using a combination of Gruyere, cheddar, and mozzarella cheeses creates a rich and flavorful sauce with a great melting texture. You can adjust the cheeses to taste.
Ensure the milk is warmed before adding to the roux to avoid lumps.
For a thicker sauce, cook the roux slightly longer before adding milk.
If you prefer a spicier mac and cheese, add a pinch of cayenne pepper or smoked paprika to the sauce.