Baked Mac and Cheese (Printable)
Creamy, cheesy pasta with golden crunchy topping perfect for family dinners and gatherings.
# What You Need:
→ Pasta
01 - 14 oz elbow macaroni
→ Cheese Sauce
02 - 4 tbsp unsalted butter
03 - 1/3 cup all-purpose flour
04 - 3 cups whole milk
05 - 1/2 cup heavy cream
06 - 2 cups sharp cheddar cheese, shredded
07 - 1 cup Gruyère cheese, shredded
08 - 1 tsp Dijon mustard
09 - 1/2 tsp garlic powder
10 - 1/2 tsp onion powder
11 - 1/2 tsp salt
12 - 1/4 tsp freshly ground black pepper
→ Topping
13 - 1 cup panko breadcrumbs
14 - 1/4 cup grated Parmesan cheese
15 - 2 tbsp unsalted butter, melted
16 - 1 tbsp chopped fresh parsley (optional)
# How To Make It:
01 - Preheat oven to 350°F. Grease a 2-quart baking dish.
02 - Bring a large pot of salted water to a boil. Add macaroni and cook until just al dente, about 1–2 minutes less than package instructions. Drain and set aside.
03 - In a large saucepan, melt 4 tbsp butter over medium heat. Whisk in flour and cook, stirring, for 1–2 minutes until foamy but not browned.
04 - Gradually whisk in the milk and cream. Cook, whisking constantly, until mixture thickens and just starts to bubble, about 5–7 minutes.
05 - Remove from heat. Stir in cheddar, Gruyère, Dijon mustard, garlic powder, onion powder, salt, and pepper until cheese is melted and sauce is smooth.
06 - Add drained pasta to the cheese sauce and stir to coat evenly.
07 - Pour macaroni and cheese into the prepared baking dish.
08 - In a bowl, combine panko, Parmesan, and melted butter. Sprinkle evenly over the pasta.
09 - Bake for 25–30 minutes, until topping is golden and sauce is bubbling.
10 - Let rest for 5 minutes before serving. Garnish with fresh parsley, if desired.
# Expert Suggestions:
01 -
- The homemade cheese sauce comes together in minutes and tastes infinitely better than anything from a box
- That golden crispy topping against the creamy pasta underneath creates the most satisfying texture contrast
- It feeds a crowd and everyone asks for seconds before theyve even finished their first serving
02 -
- Shredding your own cheese from blocks instead of buying pre shredded makes a huge difference in how smoothly the sauce melts
- Undercooking the pasta slightly is crucial because it will finish cooking in the oven and you dont want mushy results
- The sauce might look thin when you first pour it over the pasta but it thickens beautifully during baking
03 -
- Letting the dish rest for those 5 minutes before serving allows the sauce to set slightly so each scoop holds together better
- Making extra sauce never hurts because leftovers get absorbed overnight and you might want a creamier reheated portion