Description
This baked mac and cheese features a silky cheese sauce, warm pasta, and a crispy, golden topping, delivering ultimate comfort food.
Ingredients
Scale
- 450 g (1 lb) elbow macaroni or small shells
- 85 g (6 tbsp) unsalted butter
- 45 g (⅓ cup) all-purpose flour
- 720 ml (3 cups) whole milk
- 120 ml (½ cup) heavy cream (optional)
- 225 g (8 oz) sharp cheddar, freshly shredded
- 115 g (4 oz) Gruyère, freshly shredded
- 60 g (2 oz) cream cheese, room temperature
- 1 tsp (5 ml) Dijon mustard
- 1–2 tsp (5–10 ml) hot sauce (optional)
- 1½ tsp kosher salt
- ½ tsp ground black pepper
- 75 g (¾ cup) panko or fresh breadcrumbs
- 15 g (1 tbsp) melted butter
Instructions
- Cook the pasta: Bring a large pot of water to a rolling boil, add salt, and cook the macaroni for 6–7 minutes until slightly under al dente. Drain and set aside.
- Make the roux: In a saucepan, melt the butter, whisk in flour, and cook for 1–2 minutes.
- Build the béchamel: Slowly whisk in milk and cream, simmer gently while whisking for 4–6 minutes until thickened.
- Finish the cheese sauce: Remove from heat, whisk in cream cheese, cheddar, Gruyère, and seasonings until smooth.
- Combine pasta and sauce: Fold the pasta into the cheese sauce until evenly coated, then transfer to a baking dish.
- Add topping: Mix panko with melted butter, sprinkle over the pasta, and bake at 180°C (350°F) for 20–25 minutes, broiling for color if desired.
- Rest and serve: Allow the casserole to rest for 5 minutes before serving.
Notes
For optimal results, always shred cheese from blocks. You can mix different cheeses for flavor variations.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 590
- Sugar: 7g
- Sodium: 700mg
- Fat: 29g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 95mg