Save to Pinterest A creamy, nostalgic classic featuring tender elbow macaroni baked in a rich, cheesy sauce with a golden breadcrumb topping. Perfect for family dinners or gatherings.
This recipe reminds me of cozy family dinners where everyone eagerly gathers around the table for a warm, cheesy meal.
Ingredients
- Pasta: 12 oz (340 g) elbow macaroni
- Cheese Sauce: 4 cups (1 L) whole milk, 1/4 cup (60 g) unsalted butter, 1/4 cup (30 g) all-purpose flour, 2 cups (200 g) sharp cheddar cheese shredded, 1 cup (100 g) Gruyère or Monterey Jack cheese shredded, 1/2 tsp salt, 1/2 tsp black pepper, 1/4 tsp ground mustard optional, 1/8 tsp cayenne pepper optional
- Topping: 1 cup (60 g) panko breadcrumbs, 2 tbsp (30 g) unsalted butter melted, 1/2 cup (50 g) sharp cheddar cheese shredded
Instructions
- Preheat Oven:
- Preheat oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish.
- Cook Pasta:
- Bring a large pot of salted water to a boil. Cook macaroni until just al dente about 1 to 2 minutes less than package instructions. Drain and set aside.
- Make Roux:
- In a medium saucepan over medium heat melt 1/4 cup butter. Whisk in the flour and cook for 1 minute to form a roux.
- Add Milk:
- Gradually whisk in the milk. Cook stirring constantly until the sauce thickens about 5 to 7 minutes.
- Add Cheese:
- Remove from heat and stir in cheddar and Gruyère or Monterey Jack cheeses until fully melted. Season with salt pepper mustard and cayenne if using.
- Combine:
- Combine cooked macaroni and cheese sauce in a large bowl. Mix well then transfer to the prepared baking dish.
- Add Topping:
- In a small bowl toss breadcrumbs with melted butter. Sprinkle over macaroni. Top with remaining 1/2 cup cheddar.
- Bake:
- Bake for 25 to 30 minutes or until golden and bubbling. Let rest 10 minutes before serving.
Save to Pinterest This meal always brings my family together, sparking joy and laughter over every cheesy bite.
Serving Suggestions
Pair with a crisp green salad and a glass of Chardonnay for a balanced meal.
Variations
Try substituting Gruyère with mozzarella for a milder flavor or add smoked paprika for extra depth.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat thoroughly before serving.
Save to Pinterest Enjoy your homemade baked mac and cheese with its perfect creamy texture and crispy topping.
Answers to Recipe Questions
- → What type of pasta is best for this dish?
Elbow macaroni is preferred as its shape holds the cheese sauce well while baking.
- → Can I use different cheeses in the sauce?
Yes, substitute Gruyère with mozzarella for a milder, creamier flavor or use Monterey Jack as an alternative.
- → How do I achieve a golden breadcrumb topping?
Toss panko breadcrumbs with melted butter before sprinkling on top; this ensures a crispy, golden crust after baking.
- → Is it necessary to cook the pasta al dente before baking?
Cooking pasta slightly less than package directions ensures it finishes cooking gently in the cheese sauce without becoming mushy.
- → Can spices like cayenne and mustard be omitted?
Yes, these are optional to enhance flavor but can be left out if preferred for a milder taste.
- → What sides pair well with this baked macaroni dish?
A crisp green salad and a glass of Chardonnay complement the creamy, rich textures nicely.