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.
This macaroni and cheese was a staple at our family reunions. I remember the excitement when the bubbling casserole came out of the oven and its irresistible aroma filled the kitchen.
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
- Prepare Baking Dish:
- Preheat oven to 180°C (350°F). Lightly grease a 23x33 cm (9x13 inch) baking dish.
- Cook 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 Liquid:
- Gradually pour in the 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.
- Cheese:
- Add cheddar, Gruyère, and mozzarella cheese. Stir until completely melted and smooth.
- Combine Pasta & Sauce:
- Fold in the drained macaroni until evenly coated.
- Assemble:
- Pour the mixture into the prepared baking dish.
- Make 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 the top is golden and bubbling.
- Rest & Serve:
- Let rest for 10 minutes before serving for easier slicing.
Save This dish always brings our family together. My kids love helping sprinkle the crunchy topping before we bake it.
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). Check ingredient labels for allergens.
Nutritional Information (per serving)
Calories: 610, Total Fat: 33 g, Carbohydrates: 56 g, Protein: 23 g
Save This baked macaroni and cheese is sure to satisfy cheesy comfort cravings. Perfect for any occasion or when you need a cozy meal fast.
Recipe FAQs
- → What type of pasta works best?
Elbow macaroni is ideal as it holds the cheese sauce well and bakes evenly, but small pasta shapes like shells or cavatappi can be good alternatives.
- → Can I substitute the cheeses?
Gruyère can be replaced with Monterey Jack or additional cheddar for different flavor nuances while maintaining creaminess.
- → How do I achieve a crispy topping?
Mix panko breadcrumbs with melted butter and grated Parmesan, then sprinkle on top before baking to get a golden, crunchy finish.
- → Is it possible to add extra flavors?
Yes, consider stirring in sautéed onions, cooked bacon bits, or roasted vegetables for added depth and texture.
- → How to store leftovers?
Place any leftovers in an airtight container and refrigerate. Reheat gently to preserve creaminess without drying out.