Save to Pins Classic, creamy, and irresistibly cheesy, this baked macaroni and cheese recipe delivers golden, bubbling comfort with every bite. Inspired by viral trends but rooted in timeless tradition, its perfect for family dinners or potlucks.
This recipe reminds me of cozy nights at home where everyone gathers around the table eagerly anticipating the cheesy goodness.
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, warmed, 120 ml (1/2 cup) heavy cream, 1 tsp Dijon mustard, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp ground nutmeg, 1 tsp kosher salt, plus more to taste, 1/2 tsp black pepper, 200 g (2 cups) sharp cheddar cheese, shredded, 100 g (1 cup) Gruyère cheese, shredded, 60 g (1/2 cup) mozzarella cheese, shredded
- Topping: 50 g (1 cup) panko breadcrumbs, 30 g (2 tbsp) unsalted butter, melted, 30 g (1/4 cup) Parmesan cheese, grated
Instructions
- Preheat oven:
- Preheat oven to 180°C (350°F). Lightly butter a 23 x 33 cm (9 x 13 inch) baking dish.
- Cook pasta:
- Cook elbow macaroni in salted boiling water 1 minute less than package instructions (al dente). Drain and set aside.
- Make roux:
- In a large saucepan over medium heat, melt 60 g butter. Whisk in flour and cook 1–2 minutes, stirring constantly, until lightly golden.
- Add liquids:
- Gradually whisk in warm milk and heavy cream. Cook, whisking often, until mixture thickens and coats the back of a spoon (about 5 minutes).
- Season sauce:
- Stir in Dijon mustard, garlic powder, onion powder, nutmeg, salt, and pepper.
- Add cheeses:
- Remove from heat. Add cheddar, Gruyère, and mozzarella cheeses in batches, stirring until melted and smooth.
- Combine pasta and sauce:
- Gently fold in cooked macaroni until evenly coated. Spread mixture evenly in the prepared baking dish.
- Prepare topping:
- In a small bowl, mix panko breadcrumbs with melted butter and Parmesan. Sprinkle evenly over macaroni.
- Bake:
- Bake uncovered for 25–30 minutes, or until topping is golden brown and cheese is bubbling.
- Rest:
- Let rest 10 minutes before serving.
Save to Pins This dish has always brought my family together, evoking warm memories of shared meals and laughter around the table.
Notes
For extra creaminess, stir in an additional 1/4 cup cream before baking. Swap Gruyère for Monterey Jack or add a pinch of cayenne for subtle heat. Excellent with a crisp green salad and a glass of Chardonnay.
Required Tools
Large saucepan, Whisk, Baking dish 23 x 33 cm (9 x 13 inch), Mixing bowls, Colander
Allergen Information
Contains Milk, wheat/gluten (from pasta and flour), possibly eggs (if pasta contains egg). For gluten-free use gluten-free pasta and flour, for dairy-free substitute with plant-based milk and cheese alternatives. Always check product labels for hidden allergens.
Save to Pins Enjoy this comforting classic as a delightful centerpiece to your meal or as a beloved side dish.
Frequently Asked Questions
- → What pasta type works best for this dish?
Elbow macaroni is ideal due to its shape, which holds the creamy cheese sauce well, providing a balanced texture in every bite.
- → How can I ensure the cheese sauce is smooth?
Whisk continuously when adding warm milk and cream to the roux and cook until the sauce thickens and coats the back of a spoon for a velvety texture.
- → Can I make the topping extra crispy?
Yes, mixing panko breadcrumbs with melted butter and Parmesan before sprinkling helps achieve a crunchy, golden crust.
- → Is it possible to add a spicy twist?
Adding a pinch of cayenne pepper to the cheese sauce brings subtle heat without overpowering the creamy flavors.
- → How do I prevent the pasta from becoming mushy?
Cook the macaroni until just al dente, about one minute less than package directions, then drain thoroughly before mixing with the sauce.