Baked Mac And Cheese Recipe
The ultimate creamy, cheesy comfort food made with sharp cheddar, Gruyère, and a crunchy panko topping. Perfect for a family favorite that's simple yet impressive.
Ingredients
- 1 lb elbow macaroni or whole wheat
- 4 Tbsp unsalted butter Kerrygold recommended
- ¼ cup all-purpose flour white whole wheat works too
- 3 cups whole milk or 2%
- ½ cup heavy cream or whole-milk Greek yogurt
- 2 cups sharp cheddar freshly shredded
- 1 cup Gruyère shredded
- 1 tsp Dijon mustard adds tang
- ½ tsp smoked paprika for warmth
- ¼ tsp ground nutmeg rounds out flavor
- Kosher salt & freshly ground black pepper to taste
- 1 cup panko breadcrumbs Japanese for crunch
- 2 Tbsp grated Parmesan for topping
Instructions
- Preheat oven to 375°F. Butter a 9×13" baking dish.
- Boil macaroni until 1 minute shy of al dente. Drain and set aside.
- Melt butter, whisk in flour until bubbly.
- Pour in milk and cream, simmer until thickened.
- Stir in cheeses, mustard, paprika, nutmeg, salt, and pepper.
- Add pasta to cheese sauce.
- Pour mixture in the prepared dish.
- Toss panko with butter and Parmesan, sprinkle over pasta.
- Bake for 18–20 minutes until golden and bubbly.
- Let stand for 5 minutes before serving.
Notes
Always grate cheese yourself for better melting. Use Greek yogurt for extra protein. For gluten-free, swap in GF flour and pasta.
Nutrition
Calories: 450kcal
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