Save A creamy, comforting casserole of tender macaroni enveloped in a rich, cheesy sauce, baked to golden perfection.
I first served this dish to my family on a cold evening and it instantly became a beloved classic in our home.
Ingredients
- Pasta: 350 g (12 oz) elbow macaroni
- Cheese Sauce: 4 tbsp (60 g) unsalted butter, 1/4 cup (30 g) all-purpose flour, 3 cups (720 ml) whole milk, 1 cup (240 ml) heavy cream, 2 cups (200 g) sharp cheddar cheese shredded, 1 cup (90 g) Gruyère cheese shredded, 1/2 tsp salt, 1/2 tsp black pepper, 1/4 tsp ground mustard optional, 1/8 tsp cayenne pepper optional
- Topping: 1 cup (100 g) sharp cheddar cheese shredded, 1/2 cup (50 g) panko breadcrumbs, 2 tbsp (30 g) unsalted butter melted
Instructions
- Preheat Oven:
- Preheat your oven to 180°C (350°F). Butter a 2-quart (2-liter) baking dish.
- Cook Pasta:
- Bring a large pot of salted water to a boil. Cook macaroni until just al dente, about 1-2 minutes less than package instructions. Drain and set aside.
- Make Roux:
- In a large saucepan, melt 4 tbsp butter over medium heat. Whisk in flour and cook for 1-2 minutes until bubbling but not browned.
- Add Milk and Cream:
- Slowly whisk in milk and cream. Continue whisking until mixture thickens, about 4-5 minutes.
- Add Cheese and Season:
- Remove from heat and stir in cheddar and Gruyère cheeses until melted and smooth. Season with salt, pepper, ground mustard, and cayenne if using.
- Combine Pasta and Sauce:
- Add drained macaroni to the cheese sauce. Stir to coat evenly.
- Prepare Baking Dish:
- Pour the mixture into the prepared baking dish.
- Make Topping:
- In a small bowl, combine remaining cheddar cheese, panko breadcrumbs, and melted butter. Sprinkle evenly over the macaroni.
- Bake:
- Bake for 25-30 minutes or until bubbly and golden brown. Let rest 10 minutes before serving.
Save This dish always brings my family together, sharing stories over each cheesy bite and warm smiles.
Notes
For extra flavor add a pinch of smoked paprika to the sauce. Substitute Gruyère with Monterey Jack or more cheddar if preferred. Add cooked crumbled bacon or sautéed onions for variation. Pairs well with a crisp green salad and a glass of Chardonnay.
Required Tools
Large pot, saucepan, whisk, baking dish (2-quart/2-liter), mixing bowls
Allergen Information
Contains Wheat (gluten) and Milk (dairy). May contain Eggs if using enriched pasta. Double-check all ingredient labels for potential allergens.
Save Enjoy your perfectly creamy and cheesy baked macaroni and cheese with loved ones for a comforting meal.
Recipe FAQ
- → What cheese types work best in this dish?
Sharp cheddar and Gruyère provide a balanced melt and flavor, but Monterey Jack can be used as a substitute for a milder taste.
- → How can I achieve a crispy topping?
Mix shredded cheddar cheese with panko breadcrumbs and melted butter for a crunchy, golden finish when baked.
- → Can I prepare this dish ahead of time?
Yes, assemble the dish and refrigerate before baking. Allow extra baking time if chilled.
- → Is it possible to add extra flavor?
Adding smoked paprika to the sauce or sautéed onions and bacon can enhance the depth of flavor.
- → What is the best way to cook the pasta?
Cook elbow macaroni until just al dente, slightly under the package time, to avoid overcooking during baking.