Baked Mac & Cheese
This Baked Mac & Cheese combines creamy, cheesy pasta topped with a crunchy golden crust, making it the ultimate comfort food suitable for family gatherings and cozy weeknight dinners.
Ingredients
For the Mac & Cheese
- 8 oz elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk (preferably whole milk)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
For the Topping
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon paprika (optional)
- 1/4 cup grated Parmesan cheese
Instructions
Preparation
- Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
- In a large pot, melt the 4 tablespoons of unsalted butter over medium heat. Once melted, add the flour and whisk continuously for about 1-2 minutes until smooth and bubbly, creating a roux.
- Gradually whisk in the milk, stirring constantly to avoid lumps. Bring the mixture to a simmer, reducing the heat slightly, and cook for 3-5 minutes, stirring frequently until it thickens.
- Once thickened, lower the heat further and add the shredded sharp cheddar and mozzarella. Stir continuously until the cheese has melted and the sauce is smooth.
- Stir in the Dijon mustard, garlic powder, onion powder, and season with salt and black pepper to taste.
- Fold the cooked macaroni into the cheese sauce, ensuring all the pasta is well coated.
Topping and Baking
- In a small bowl, combine the panko breadcrumbs, melted butter, paprika, and grated Parmesan cheese.
- Preheat your oven to 350°F (175°C). Transfer the mac and cheese mixture into a greased 9x13 inch baking dish. Evenly sprinkle the breadcrumb topping over the mac and cheese.
- Bake in the preheated oven for 20 minutes, until the top is golden and crispy.
- Once baked, remove from the oven and allow it to cool for about 5-10 minutes before serving.
Notes
For perfect results, mix different cheese varieties such as Fontina or Gruyère. You can also modify pasta types or add ingredients such as crumbled bacon or veggies to suit your taste. Leftovers can be stored and eaten within 3-4 days.