Ultimate creamy baked mac and cheese
This recipe delivers the ultimate creamy baked mac and cheese, featuring a luxurious three-cheese sauce and a perfectly golden, crunchy panko topping.
Equipment
- Large pot
- Saucepan or Dutch oven
- Whisk
- 9x13 inch baking dish
- Small bowl
Ingredients
Main Ingredients
- 1 pound elbow macaroni (or other short pasta like cavatappi or medium shells)
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk, warmed
- 1 teaspoon salt or more, to taste
- 1/2 teaspoon black pepper freshly ground is best
- 1/4 teaspoon ground mustard this enhances the cheese flavor, trust me!
- Pinch cayenne pepper optional, for a subtle kick
- 4 cups shredded sharp cheddar cheese good quality makes a difference!
- 2 cups shredded Gruyère cheese our first secret ingredient for unparalleled melt and flavor!
- 1 cup shredded Parmesan cheese divided (for sauce and topping)
- 1/2 cup panko breadcrumbs our second secret for that perfect crunchy topping!
Instructions
Preparation
- Cook the elbow macaroni in a large pot of salted boiling water until al dente, then drain and set aside without rinsing.
- Melt unsalted butter in a large saucepan over medium heat, then whisk in all-purpose flour for 1-2 minutes until a smooth, nutty-smelling roux forms.
- Gradually whisk warm whole milk into the roux, continuing to whisk for 5-7 minutes over medium-low heat until the sauce thickens enough to coat a spoon.
- Stir in salt, black pepper, ground mustard, and optional cayenne pepper to season the sauce.
- Remove the saucepan from heat and gradually add shredded sharp cheddar, Gruyère, and 1/2 cup of Parmesan cheese, stirring constantly until fully melted and smooth.
- Add the drained cooked macaroni to the cheese sauce and stir gently until all the pasta is evenly coated.
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- Pour the mac and cheese mixture into the prepared baking dish and spread it evenly.
- In a small bowl, combine the remaining 1/2 cup of shredded Parmesan cheese with the 1/2 cup of panko breadcrumbs and sprinkle this mixture evenly over the mac and cheese.
- Bake for 25-30 minutes, or until the top is golden brown and bubbly around the edges, then let it rest for 5-10 minutes before serving to allow the sauce to set.
Notes
For an extra layer of flavor, consider adding a pinch of nutmeg to the cheese sauce along with the other seasonings. You can also experiment with different cheese combinations, but ensure at least one has good melting properties like Gruyère or fontina.