Save A creamy, cheesy, and golden-topped classic macaroni and cheese, baked to perfection. This timeless comfort dish features a luscious homemade cheese sauce, tender pasta, and a crunchy breadcrumb topping& guaranteed to be a family favorite.
This recipe reminds me of cozy family dinners on chilly nights, always leaving everyone asking for seconds.
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 tsp Dijon mustard, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, plus more to taste, 1/4 tsp black pepper, 225 g (2 cups) sharp cheddar cheese, grated, 85 g (3/4 cup) Gruyère or Monterey Jack cheese, grated
- Topping: 1 cup panko breadcrumbs, 30 g (2 tbsp) unsalted butter, melted, 30 g (1/4 cup) grated Parmesan cheese, 1/4 tsp smoked paprika (optional)
Instructions
- Step 1:
- Preheat the oven to 180°C (350°F). Lightly butter a 23x33 cm (9x13-inch) baking dish.
- Step 2:
- Bring a large pot of salted water to a boil. Cook the macaroni for 1-2 minutes less than package instructions for al dente. Drain and set aside.
- Step 3:
- In a large saucepan, melt 60 g butter over medium heat. Whisk in the flour and cook, stirring, for 2 minutes until foamy but not browned.
- Step 4:
- Gradually whisk in the milk and cream. Cook, whisking constantly, until thickened and just simmering, about 5 minutes.
- Step 5:
- Stir in the Dijon mustard, garlic powder, onion powder, salt, and pepper.
- Step 6:
- Remove from heat. Add the cheddar and Gruyère (or Monterey Jack), stirring until fully melted and smooth. Taste and adjust seasoning if needed.
- Step 7:
- Combine the cooked macaroni with the cheese sauce and mix well. Pour into the prepared baking dish.
- Step 8:
- In a small bowl, mix the panko breadcrumbs, melted butter, Parmesan, and smoked paprika (if using). Sprinkle evenly over the macaroni.
- Step 9:
- Bake for 25-30 minutes, or until the top is golden and bubbling.
- Step 10:
- Let rest for 5 minutes before serving.
Save This dish always brings my family together around the table with laughter and full plates.
Required Tools
Large pot, saucepan, whisk, baking dish (23x33 cm / 9x13-inch), mixing bowls, measuring cups and spoons, grater
Allergen Information
Contains milk/dairy, wheat/gluten (pasta, flour, breadcrumbs). May contain mustard (in Dijon) and eggs (in some pastas or breadcrumbs) check labels if concerned.
Nutritional Information
Calories 520, Total Fat 28 g, Carbohydrates 45 g, Protein 20 g per serving
Save Bake until golden and bubbling for the perfect crust every time.
Recipe FAQs
- → What cheeses provide the best flavor?
Sharp cheddar adds a bold taste while Gruyère or Monterey Jack offers creaminess and depth, balancing the cheese sauce perfectly.
- → How can I achieve a crispy topping?
Mix panko breadcrumbs with melted butter and Parmesan cheese before sprinkling it evenly over the macaroni to bake until golden and crunchy.
- → What pasta type works best here?
Elbow macaroni is ideal for holding creamy sauces and providing a classic bite, cooking al dente for texture.
- → Can this dish be prepared ahead of time?
Yes, you can assemble it in advance, cover, and refrigerate. Bake just before serving to maintain the golden topping and creamy interior.
- → Are there ways to add extra flavor?
Adding a pinch of cayenne or substituting part of the cheddar with smoked cheese enhances depth and adds subtle heat.