Description
This creamy homemade baked mac and cheese recipe features a rich blend of sharp cheddar, Gruyere, and mozzarella cheeses combined in a velvety cheese sauce over perfectly cooked elbow macaroni, topped with buttery panko breadcrumbs, and baked to golden perfection for a comforting and indulgent dish.
Ingredients
Scale
Pasta
- 1 (16-oz) box dried elbow macaroni (uncooked)
- 1 tablespoon unsalted butter
Cheeses
- 1 (16-oz) block sharp cheddar cheese, freshly shredded (about 4 cups); divided
- 1 (8-oz) block Gruyere cheese, freshly shredded (about 2 cups)
- 1/2 (8-oz) block low moisture part-skim mozzarella cheese, freshly shredded (about 1 cup)
Sauce
- 8 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 3 1/2 cups whole milk, warmed to lukewarm
- 1 cup half-and-half (or heavy cream or more whole milk)
- 1 teaspoon Dijon mustard
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground paprika
- 1/8 teaspoon ground nutmeg
- Ground black pepper to taste
Topping
- 1 cup panko breadcrumbs (or more to taste)
- 1 tablespoon unsalted butter, melted
- 1/8 teaspoon salt
Instructions
- Prep: Heat your oven to 350°F and lightly grease a 3-quart casserole dish to prepare for baking.
- Boil macaroni: Cook the dried elbow macaroni according to the package instructions until al dente. Drain thoroughly and toss with 1 tablespoon unsalted butter to prevent sticking. Spread the macaroni evenly in the prepared casserole dish and set aside to cool slightly.
- Shred cheeses: While the macaroni cooks, shred the sharp cheddar, Gruyere, and mozzarella cheeses. Reserve 1 cup of cheddar cheese for the topping, and combine the remaining shredded cheeses in a bowl for the sauce.
- Make the sauce base: In a wide, deep skillet over medium heat, melt 8 tablespoons of unsalted butter. Whisk in the all-purpose flour and cook for 1–2 minutes, stirring constantly until the mixture stops foaming to form a roux. Gradually whisk in the warmed whole milk, maintaining medium heat, and cook for about 5 minutes until the sauce is smooth and begins to thicken. Stir in the half-and-half and heat for another 1-2 minutes, then remove the pan from heat.
- Finish sauce: Add Dijon mustard, salt, onion powder, garlic powder, paprika, nutmeg, and black pepper to the sauce. Stir in the mixed cheeses (excluding the reserved cheddar) until melted and smooth. Mix the cooled macaroni into the cheese sauce to fully coat, then transfer the sauced macaroni back into the casserole dish.
- Add reserved cheddar and topping: Sprinkle the reserved 1 cup of shredded cheddar cheese evenly over the macaroni. In a small bowl, combine panko breadcrumbs with melted butter and salt, then sprinkle this mixture evenly over the cheddar layer for a crunchy top.
- Bake: Bake in the preheated oven at 350°F for 20–25 minutes, or until the edges bubble and the topping turns a light golden brown. Avoid overbaking to keep the mac and cheese creamy. Let rest for 5-10 minutes before serving to set.
Notes
- Use freshly shredded cheese for better melt and flavor compared to pre-shredded options.
- Adjust salt amount depending on the saltiness of the cheeses used.
- For a richer mac and cheese, substitute half-and-half with heavy cream.
- Panko breadcrumbs can be replaced with regular breadcrumbs or crushed crackers for different textures.
- Letting the dish rest after baking helps thicken the sauce and improves serving texture.
- This recipe can be doubled to feed a larger crowd using a bigger casserole dish and longer baking time.