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Creamy Baked Mac and Cheese

The ultimate comfort food, featuring a rich, velvety cheese sauce, tender macaroni, and a crispy, golden-brown breadcrumb topping.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 68 people
Calories 580 kcal

Equipment

  • Large pot (for pasta)
  • Colander
  • large saucepan or Dutch oven
  • Whisk
  • 9x13-inch baking dish
  • Small bowl
  • measuring cups and spoons

Ingredients
  

  • ═══ FOR THE PASTA AND CHEESE SAUCE ═══
  • 1 lb elbow macaroni
  • ½ cup unsalted butter (divided, 6 tablespoon for sauce)
  • ½ cup all-purpose flour
  • 4 cups whole milk (warmed)
  • 2 cups sharp cheddar cheese (shredded)
  • 1 cup Gruyère cheese (shredded)
  • 1 teaspoon dry mustard powder
  • ½ teaspoon smoked paprika
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (freshly ground)
  • ═══ FOR THE TOPPING ═══
  • remaining 2 tablespoon unsalted butter
  • 1 cup panko breadcrumbs

Instructions
 

  • Preheat the oven to 375°F (190°C) and grease a 9x13 inch baking dish. Cook the elbow macaroni according to package directions until al dente, then drain well and set aside.
  • In a large saucepan or Dutch oven, melt 6 tablespoons of butter over medium heat. Whisk in the flour and cook for one minute, stirring constantly, to create a smooth roux.
  • Gradually pour in the warm milk while whisking continuously to prevent lumps. Continue cooking, stirring frequently, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
  • Remove the saucepan from the heat and stir in the shredded cheddar and Gruyère cheeses until fully melted and the sauce is smooth. Season with salt, pepper, dry mustard powder, and smoked paprika.
  • Add the cooked macaroni to the cheese sauce and stir until everything is well combined. Pour the mixture into the prepared baking dish and spread into an even layer.
  • In a small bowl, melt the remaining 2 tablespoons of butter. Add the panko breadcrumbs and toss to coat. Sprinkle the buttered breadcrumbs evenly over the top of the macaroni and cheese.
  • Bake for 20-25 minutes, or until the sauce is bubbly and the topping is golden brown and crispy. Let the mac and cheese rest for 10 minutes before serving to allow the sauce to set.

Notes

  • Tip 1: For a richer flavor, use a combination of cheddar, Gruyère, and a touch of Parmesan. Avoid pre-shredded cheese as it contains anti-caking agents that may affect smoothness.
  • Tip 2: Leftover mac and cheese can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave, adding a splash of milk to restore creaminess.
  • Tip 3: To make this dish gluten-free, use gluten-free pasta and substitute the all-purpose flour with a 1-to-1 gluten-free flour blend. Use gluten-free panko or crushed rice crackers for the topping.
  • Tip 4: Save time by preparing the cheese sauce while the pasta cooks. You can also assemble the dish up to a day ahead; refrigerate and add 5-10 minutes to the baking time.
  • Tip 5: This mac and cheese pairs wonderfully with a side of roasted vegetables, a crisp green salad, or grilled chicken. For a touch of sweetness, add a pinch of nutmeg to the cheese sauce.