Baked Mac And Cheese
Creamy, comforting, and topped with golden breadcrumbs, this homemade baked mac and cheese turns a simple pasta dish into a family favorite you’ll slide onto every holiday table.
Ingredients
- 1 lb elbow macaroni (or shells for more sauce pockets)
- 3 tbsp unsalted butter (plus extra for greasing the dish)
- 3 tbsp all-purpose flour
- 3 cups whole milk (warm)
- 1 cup heavy cream (or half-and-half)
- 2 cups sharp cheddar, shredded (Cabot extra sharp recommended)
- 1 cup Gruyère, shredded (substitute Swiss if needed)
- ½ tsp mustard powder
- ¼ tsp cayenne pepper (optional, for a little kick)
- 1 tsp kosher salt (adjust to taste)
- ½ tsp freshly ground black pepper
- 1 cup panko breadcrumbs (or homemade from day-old baguette)
- 2 tbsp Parmesan, grated (for topping)
- 2 tbsp chopped fresh parsley (optional garnish)
Instructions
- Preheat oven to 375°F and grease a 9×13-inch baking dish with butter; this helps your casserole slide out easily later.
- Bring a large pot of salted water to a boil, add macaroni, and cook 1–2 minutes shy of package directions; it’ll finish in the oven. Drain well.
- In the same pot, melt 3 tbsp butter over medium heat. Whisk in flour and cook 1–2 minutes until pale gold and bubbly—no browning here.
- Slowly pour in warm milk and heavy cream while whisking constantly to avoid lumps. Look for a thick, velvety sauce that coats the back of a spoon.
- Lower heat, stir in cheddar and Gruyère a handful at a time until smooth and velvety. Sprinkle in mustard powder, cayenne, salt, and pepper; taste and tweak.
- Toss drained macaroni into the cheese sauce, stirring until every noodle’s coated in creamy goodness.
- Pour mixture into your prepared dish, smoothing the top with a spatula.
- Mix panko breadcrumbs and Parmesan in a small bowl, then sprinkle evenly over pasta. Drizzle with a little melted butter if you like extra crisp.
- Slide into the oven and bake 20–25 minutes until cheese is bubbling and crumbs are golden. A shallow crack in the center signals it’s ready.
- Let the casserole rest 5 minutes—this helps it set. Sprinkle fresh parsley before serving for a pop of color.
Notes
For a crispy topping, add 1/2 cup of panko breadcrumbs mixed with melted butter before baking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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