Description
A rich and creamy baked mac and cheese featuring a homemade cheese sauce with Gruyere and mozzarella, topped with a crunchy panko breadcrumb crust. This comforting dish is perfect as a hearty side or a satisfying main, baked to a golden finish for optimal texture and flavor.
Ingredients
Scale
Macaroni
- 250g / 8 oz macaroni (elbow pasta)
- 1 tbsp (15g) unsalted butter (or 2 tsp oil)
Topping
- 2/3 cup panko breadcrumbs
- 2 tbsp (30g) unsalted butter, melted
- 1/4 tsp salt
Sauce
- 4 tbsp (60g) unsalted butter
- 1/3 cup all-purpose flour
- 3 cups milk, warmed (low or full fat)
- 2 cups freshly shredded Gruyere cheese (or cheddar, Colby as alternatives)
- 1 cup freshly shredded mozzarella cheese
- 3/4 tsp salt
Seasonings (optional)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp mustard powder
Instructions
- Cook Pasta: Bring a large pot of water to a boil. Add macaroni and cook according to the package instructions minus 1 minute to keep it slightly undercooked. Drain and return the pasta to the pot.
- Toss in Butter: Add 1 tbsp unsalted butter to the drained pasta and toss until melted to coat the noodles. This helps prevent the pasta from bloating when baking. Set aside to cool while preparing the sauce.
- Prepare Topping: In a small bowl, mix 2/3 cup panko breadcrumbs with 2 tbsp melted butter and 1/4 tsp salt. Set this breadcrumb topping aside for later.
- Preheat Oven: Set your oven to 180°C (350°F), suitable for all oven types.
- Make Roux: In a large saucepan or ovenproof skillet over medium heat, melt 4 tbsp butter. Add 1/3 cup flour and cook, stirring constantly, for 1 minute to form a roux.
- Add Milk: Gradually add 1 cup warmed milk to the roux, whisking continuously to dissolve the paste into the milk. Then add remaining 2 cups milk and stir until the mixture is smooth and lump-free.
- Add Seasonings: Stir in 3/4 tsp salt and the optional seasonings: 1 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp mustard powder if using.
- Thicken Sauce: Continue cooking the sauce, stirring or whisking regularly for 5 to 8 minutes, until it thickens to a creamy consistency. The sauce should coat the back of a wooden spoon allowing you to draw a path with your finger.
- Add Cheese: Remove the sauce from heat and stir in 2 cups shredded Gruyere and 1 cup shredded mozzarella cheese. Stir until just combined but not melted completely to preserve smooth texture.
- Assemble: Pour the cheese sauce into the pot with the macaroni and stir quickly to combine. Transfer the mixture back into the skillet or a 2.5L (2.5 quart) baking dish.
- Add Topping and Bake: Sprinkle the prepared breadcrumb topping evenly over the mac and cheese. Bake in the preheated oven for 25 minutes or until the topping is light golden and crunchy.
- Serve: Remove from oven and serve immediately, optionally garnished with fresh parsley for added color and flavor.
Notes
- Panko breadcrumbs create a crispier topping due to their larger pieces and can be found in the Asian section of supermarkets. Normal breadcrumbs can be used as a substitute.
- For best flavor and melting qualities, use Gruyere as the main cheese and mozzarella as the secondary. Cheddar, Monterey Jack, Colby, or provolone also work well. Always grate your own cheese to avoid anti-caking agents that affect texture.
- Tossing pasta with butter before mixing with sauce is optional but helps prevent swelling and sauce absorption during baking. Letting pasta cool before mixing helps maintain ideal texture.
- Use a 2.5L/2.5qt baking dish. A 9 x 13 inch (23 x 33 cm) dish works for double batches but can make a single batch spread too thinly.
- For make-ahead: prepare the mac and cheese up to assembly with breadcrumb topping, refrigerate or freeze (thaw completely in fridge before baking). Cover with foil and bake at 180°C for 15 minutes, then uncover and bake an additional 25 minutes until golden.
- Leftovers reheat best by microwaving until warm, then crisping the top under a grill or broiler after spraying with oil or butter.
- The recipe yields 6 to 8 servings, with 6 servings as a generous side or 4 servings as a main course.
Nutrition
- Serving Size: 1 cup (about 180g)
- Calories: 410
- Sugar: 6g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg
