Save A classic, creamy baked macaroni and cheese with a crisp, golden topping this viral favorite delivers nostalgia and unbeatable comfort in every bite.
This baked mac and cheese has been a favorite in my family for years and never fails to bring smiles at the dinner table
Ingredients
- Pasta: 340 g (12 oz) elbow macaroni
- Cheese Sauce: 60 g (4 tbsp) unsalted butter, 40 g (1/3 cup) all-purpose flour, 720 ml (3 cups) whole milk, 120 ml (1/2 cup) heavy cream, 1/2 tsp salt, 1/2 tsp ground black pepper, 1/2 tsp dry mustard powder, 1/4 tsp smoked paprika, 225 g (2 cups) sharp cheddar cheese shredded, 115 g (1 cup) Gruyère cheese shredded
- Topping: 60 g (1 cup) panko breadcrumbs, 30 g (1/4 cup) grated Parmesan cheese, 30 g (2 tbsp) unsalted butter melted, 1/2 tsp dried thyme (optional)
Instructions
- Step 1:
- Preheat your oven to 180°C (350°F) Grease a 23x33 cm (9x13 inch) baking dish
- Step 2:
- Cook the macaroni in a large pot of salted boiling water until just al dente (about 1 minute less than package instructions) Drain and set aside
- Step 3:
- In a large saucepan over medium heat melt 60 g butter Whisk in the flour and cook stirring constantly for 1 2 minutes until lightly golden
- Step 4:
- Gradually whisk in the milk and cream ensuring a smooth mixture Add salt pepper mustard powder and paprika Cook whisking until the sauce thickens and just starts to bubble (about 5 minutes)
- Step 5:
- Remove from heat Stir in the cheddar and Gruyère cheeses until fully melted and smooth
- Step 6:
- Add the drained macaroni to the cheese sauce stirring gently to coat
- Step 7:
- Pour the mixture into the prepared baking dish and spread evenly
- Step 8:
- In a small bowl mix together the panko Parmesan melted butter and thyme Sprinkle evenly over the macaroni
- Step 9:
- Bake for 25 30 minutes until the top is golden and crisp and the cheese is bubbling
- Step 10:
- Let rest for 10 minutes before serving
Save This dish is always a hit when family and friends come together for cozy meals
Notes
Additional flavor options and allergen info are important for customizing this recipe
Required Tools
Large pot Saucepan Whisk Baking dish (9x13 inch) Mixing bowls Measuring cups and spoons
Nutritional Information
Calories 515 Total Fat 29 g Carbohydrates 43 g Protein 22 g per serving
Save This baked mac and cheese offers ultimate comfort food perfect for family dinners or special occasions
Recipe Q&A
- → What type of pasta works best for baked mac?
Elbow macaroni is ideal due to its shape and size, allowing the cheese sauce to cling well for balanced texture.
- → Can I substitute Gruyère cheese in the sauce?
Yes, Monterey Jack or mozzarella can be used for a milder, creamier profile without compromising the texture.
- → How do I get a crisp topping on this dish?
A mixture of panko breadcrumbs, Parmesan, and melted butter added on top before baking creates a golden, crunchy crust.
- → Is it important to undercook the pasta before baking?
Cooking macaroni just shy of al dente ensures it won’t become mushy during baking while absorbing the flavors well.
- → What spices enhance the cheese sauce flavor?
Mustard powder, smoked paprika, salt, and pepper add subtle warmth and complexity to the creamy cheese sauce.