AMAZING Baked Mac and Cheese Recipe

Ingredients

• 1 lb elbow macaroni (dry)
• 0.5 cup unsalted butter (divided (6 tbsp for sauce, 2 tbsp for topping))
• 6 tbsp all-purpose flour
• 3 cup whole milk (room temperature preferred)
• 1 cup heavy cream
• 4 cup sharp cheddar cheese (shredded, divided; use a block and grate it yourself for best melting)
• 2 cup gruyere cheese (shredded)
• 0.5 cup parmesan cheese (grated)
• 1 tsp salt (plus more for pasta water)
• 0.5 tsp black pepper
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 0.25 tsp smoked paprika
• 1 cup panko breadcrumbs

Steps

1. 1

   Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter or non-stick spray.

2. 2

   Bring a large pot of salted water to a boil. Add the elbow macaroni and cook for 2 minutes less than the package directions for al dente. The pasta will finish cooking in the oven. Drain and set aside.

3. 3

   In a large pot or Dutch oven, melt 6 tablespoons of butter over medium heat.

4. 4

   Whisk in the flour and cook for 1-2 minutes, whisking constantly, to remove the raw flour taste. The mixture should be bubbling and slightly golden.

5. 5

   Slowly pour in the whole milk and heavy cream while whisking vigorously to prevent lumps.

6. 6

   Continue cooking the sauce over medium heat, whisking frequently, until the mixture thickens enough to coat the back of a spoon (about 5-8 minutes).

7. 7

   Remove the pot from the heat. Stir in the salt, black pepper, garlic powder, onion powder, and smoked paprika.

8. 8

   Add 3 cups of the shredded cheddar and all of the shredded gruyere. Stir until the cheese is completely melted and the sauce is smooth.

9. 9

   Add the cooked macaroni to the cheese sauce and fold gently until every noodle is well-coated.

10. 10

    Pour half of the macaroni mixture into the prepared baking dish. Sprinkle the remaining 1 cup of cheddar cheese evenly over the layer.

11. 11

    Top with the remaining macaroni mixture.

12. 12

    In a small bowl, melt the remaining 2 tablespoons of butter. Stir in the panko breadcrumbs and parmesan cheese until well combined.

13. 13

    Sprinkle the breadcrumb mixture evenly over the top of the macaroni.

14. 14

    Bake for 25-30 minutes, or until the sauce is bubbly and the topping is deep golden brown.

15. 15

    Let the mac and cheese rest for 5-10 minutes before serving to allow the sauce to set slightly.

Notes

For the best texture, always grate your cheese from a block; pre-shredded cheese is coated in potato starch which can make the sauce grainy. If you prefer a kick, add a pinch of cayenne pepper to the sauce.

Nutrition per serving

• main
• dinner
• comfort food
• baked
• vegetarian
• pasta
• cheese