Save A rich and creamy macaroni and cheese, baked to golden perfection and topped with a crunchy, buttery breadcrumb layer for ultimate comfort.
This baked mac and cheese has become a staple in my household, delivering comfort and smiles every time.
Ingredients
- Pasta: 400 g (14 oz) elbow macaroni
- Cheese Sauce: 60 g (4 tbsp) unsalted butter, 40 g (1/3 cup) all-purpose flour, 800 ml (3 1/3 cups) whole milk, 1 tsp Dijon mustard, 200 g (2 cups) grated sharp cheddar cheese, 100 g (1 cup) grated Gruyère cheese, 50 g (1/2 cup) grated Parmesan cheese, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp freshly ground black pepper
- Crispy Topping: 60 g (1 cup) fresh breadcrumbs (preferably panko), 30 g (2 tbsp) unsalted butter melted, 30 g (1/4 cup) grated Parmesan cheese, 1/4 tsp smoked paprika (optional), 2 tbsp chopped fresh parsley (optional)
Instructions
- Preheat Oven:
- Preheat oven to 180°C (350°F). Lightly grease a 2-liter (2-quart) baking dish.
- Cook Macaroni:
- Bring a large pot of salted water to a boil. Cook the macaroni until just al dente, about 2 minutes less than package instructions. Drain and set aside.
- Make Roux:
- In a large saucepan, melt 60 g butter over medium heat. Add flour and whisk constantly for 1 2 minutes to form a roux without letting it brown.
- Add Milk:
- Slowly add milk, whisking continuously to avoid lumps. Cook for 4 5 minutes stirring often until the sauce thickens and coats the back of a spoon.
- Add Cheese and Seasonings:
- Remove from heat. Stir in Dijon mustard cheddar Gruyère Parmesan garlic powder onion powder salt and pepper. Mix until cheeses are fully melted and sauce is smooth.
- Combine Macaroni and Sauce:
- Add drained macaroni to the cheese sauce and stir to coat evenly. Pour mixture into the prepared baking dish.
- Prepare Topping:
- In a bowl combine breadcrumbs melted butter Parmesan and smoked paprika. Sprinkle evenly over the macaroni.
- Bake:
- Bake for 25 30 minutes until the top is golden brown and the sauce is bubbling.
- Rest and Garnish:
- Let rest for 5 10 minutes. Garnish with parsley if desired. Serve warm.
Save My family gathers around the table every weekend to enjoy this comforting dish together.
Notes
For a sharper flavor use extra mature cheddar Add cooked bacon sautéed mushrooms or steamed broccoli for variation Substitute Gruyère with fontina or mozzarella for a different twist For a gluten-free version use gluten-free pasta and breadcrumbs.
Required Tools
Large pot Saucepan Whisk Baking dish Mixing bowls Measuring cups and spoons
Allergen Information
Contains Milk (dairy) Wheat (gluten) Eggs (if using egg-based pasta) May contain Mustard (in Dijon) Check all ingredient labels if you have allergies.
Save This baked mac and cheese pairs perfectly with a fresh green salad for a complete meal.
Recipe FAQs
- → What cheeses are used for the sauce?
Sharp cheddar, Gruyère, and Parmesan cheeses create a rich, layered flavor and smooth texture in the sauce.
- → How is the crispy topping prepared?
Breadcrumbs are mixed with melted butter, Parmesan, and optional smoked paprika before being sprinkled on top to bake until golden and crunchy.
- → Can I substitute the pasta type?
Elbow macaroni works best for even cooking, but other short pasta shapes can be used if preferred.
- → What cooking temperature and time are recommended?
Bake at 180°C (350°F) for 25–30 minutes until the topping is golden and the sauce bubbles.
- → Are there variations for dietary preferences?
Use gluten-free pasta and breadcrumbs for gluten-free options, or add vegetables or bacon for extra flavor.
- → How do you achieve the perfect cheese sauce consistency?
Slowly whisk the milk into the roux and cook until thickened before stirring in cheeses to ensure a smooth, creamy sauce.