Description
This homemade Baked Mac and Cheese is a creamy, comforting classic with a rich cheese sauce and a crispy, buttery breadcrumb topping. Made with a blend of Gruyere, cheddar, Colby, and mozzarella cheeses, it’s incredibly cheesy, smooth, and perfect for gatherings or cozy dinners. The butter-tossed macaroni prevents bloating and keeps the dish ultra saucy and delicious right out of the oven.
Ingredients
Scale
Pasta
- 250g / 8 oz macaroni (elbow pasta)
Breadcrumb Topping
- 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 plain / all purpose flour
- 3 cups milk, warmed (low or full fat)
- 2 cups freshly shredded cheese (Gruyere preferred, followed by cheddar and Colby)
- 1 cup freshly shredded mozzarella cheese (or more of other cheese of choice)
- 3/4 tsp salt
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp mustard powder
- 1 tbsp (15g) unsalted butter (or 2 tsp oil) for tossing pasta
Instructions
- Cook the macaroni: Bring a large pot of salted water to a boil. Add the macaroni and cook until just al dente according to package instructions, usually about 7-8 minutes. Drain well.
- Toss pasta with butter: Immediately toss the drained macaroni with 1 tablespoon of unsalted butter or 2 teaspoons of oil to prevent the pasta from bloating and sticking together. Set aside.
- Prepare breadcrumb topping: In a small bowl, mix the panko breadcrumbs with 2 tablespoons melted unsalted butter and 1/4 teaspoon salt. Set aside for topping later.
- Make the cheese sauce (roux): In a large saucepan over medium heat, melt 4 tablespoons of unsalted butter. Once melted, whisk in the flour and cook while whisking continuously for about 2-3 minutes until it forms a smooth paste and begins to bubble but not brown.
- Add milk and thicken: Gradually whisk in the warmed milk, ensuring no lumps form. Continue whisking and cooking for 5-7 minutes until the sauce thickens and coats the back of a spoon.
- Season and add cheese: Remove the sauce from heat and stir in the salt, garlic powder, onion powder, and mustard powder. Then, add the shredded Gruyere, cheddar, Colby, and mozzarella cheeses, stirring until completely melted and smooth.
- Combine pasta and cheese sauce: Fold the buttered macaroni into the cheese sauce until fully coated and combined.
- Assemble in baking dish: Pour the mac and cheese mixture into a greased baking dish. Evenly sprinkle the prepared breadcrumb topping over the surface.
- Bake: Preheat the oven to 350°F (175°C). Bake the mac and cheese uncovered for 30 minutes until the top is golden brown and crispy, and the cheese sauce is bubbling.
- Rest and serve: Remove from oven and let rest for 5-10 minutes before serving to allow the sauce to set slightly and the dish to cool enough for eating.
Notes
- The extra step of tossing the hot macaroni with butter stops it from bloating and helps keep the sauce creamy rather than stodgy.
- Grating your own cheese rather than using pre-shredded cheese ensures a smoother, creamier sauce as store-bought shredded cheese often contains anti-caking agents which can make the sauce grainy.
- This baked mac and cheese holds up well and does not dry out quickly, making it perfect for serving at gatherings.
- You can substitute or add any cheese of choice to suit your taste preferences in the cheese blend.
- Use panko breadcrumbs for a lighter, crispier topping.
Nutrition
- Serving Size: 1 serving
- Calories: 551 kcal
- Sugar: 8 g
- Sodium: 847 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 89 mg
