Save A creamy, comforting classic featuring tender macaroni baked in a rich, cheesy sauce with a golden, crunchy topping. Perfect for family gatherings or weeknight indulgence.
I remember the first time I made this baked macaroni and cheese for my family. The aroma filled the house, and everyone gathered around the table with eager anticipation for that bubbling, golden crust.
Ingredients
- Pasta: 400 g (14 oz) elbow macaroni
- Cheese Sauce: 60 g (1/4 cup) unsalted butter, 40 g (1/3 cup) all-purpose flour, 750 ml (3 cups) whole milk, 120 ml (1/2 cup) heavy cream, 1 tsp Dijon mustard, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp smoked paprika, 1 tsp salt, or to taste, 1/2 tsp black pepper, 200 g (2 cups) sharp cheddar cheese (grated), 100 g (1 cup) Gruyère cheese (grated), 50 g (1/2 cup) mozzarella cheese (grated)
- Topping: 60 g (1 cup) panko breadcrumbs, 30 g (2 tbsp) unsalted butter (melted), 30 g (1/4 cup) grated Parmesan cheese, 1/4 tsp smoked paprika
Instructions
- Preparation:
- Preheat oven to 180°C (350°F). Lightly grease a 23x33 cm (9x13 inch) baking dish.
- Boil Pasta:
- In a large pot of salted boiling water, cook macaroni until just al dente (about 1–2 minutes less than package instructions). Drain and set aside.
- Make Roux:
- In a large saucepan over medium heat, melt 60 g butter. Add flour and whisk constantly for 1–2 minutes to form a roux.
- Add Liquids:
- Gradually pour in milk and cream, whisking to avoid lumps. Cook until slightly thickened (4–5 minutes).
- Season:
- Stir in Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper. Remove from heat.
- Add Cheese:
- Add cheddar, Gruyère, and mozzarella cheese. Stir until completely melted and smooth.
- Combine Pasta and Sauce:
- Fold in the drained macaroni until evenly coated.
- Transfer:
- Pour the mixture into the prepared baking dish.
- Topping:
- In a bowl, mix panko breadcrumbs, melted butter, Parmesan, and smoked paprika. Sprinkle evenly over the macaroni.
- Bake:
- Bake uncovered for 25–30 minutes, or until top is golden and bubbling.
- Rest:
- Let rest for 10 minutes before serving for easier slicing.
Save When we make this together, it always brings everyone into the kitchen. There's something special about scooping up a steamy serving and sharing stories at the dinner table.
Required Tools
Large pot, saucepan, whisk, mixing bowls, 9x13 inch baking dish, grater
Allergen Information
Contains dairy (milk, butter, cheese), wheat (flour, pasta), and gluten (panko, pasta, flour). If using store-bought breadcrumbs or pasta, check labels for additives or allergens.
Nutritional Information (per serving)
Calories: 610, Total Fat: 33 g, Carbohydrates: 56 g, Protein: 23 g
Save Serve this baked macaroni and cheese hot and let everyone dig in. It's sure to be the centerpiece of any meal.
Recipe FAQ
- → What pasta type works best for this dish?
Elbow macaroni is ideal as its shape holds the creamy sauce well and bakes evenly.
- → How can I get a crispy topping?
Combine panko breadcrumbs with melted butter and Parmesan cheese, then sprinkle over before baking for a golden crust.
- → Can I substitute the cheeses?
Gruyère can be swapped with Monterey Jack or additional cheddar to suit taste preferences.
- → What spices enhance the cheese sauce?
Dijon mustard, garlic powder, onion powder, and smoked paprika add subtle heat and complexity.
- → How long should I bake the dish?
Bake uncovered at 180°C (350°F) for 25–30 minutes until the topping is golden and bubbling.
- → Can leftovers be stored?
Yes, refrigerate leftovers and reheat gently for best texture retention.