Creamy Baked Mac And Cheese
Treat yourself to comfort food at its finest—try this rich and creamy Baked Mac and Cheese recipe that’s guaranteed to be a crowd-pleaser!
Ingredients
- 8 oz 250g macaroni (elbow pasta)
- 1 tbsp 15g unsalted butter (or 2 tsp oil)
- 2/3 cup panko breadcrumbs
- 2 tbsp 30g unsalted butter, melted
- 1/4 tsp salt
- 4 tbsp 60g unsalted butter
- 1/3 cup all-purpose flour
- 3 cups milk warmed
- 2 cups freshly shredded gruyere cheese or cheddar or Colby
- 1 cup freshly shredded mozzarella cheese
- 3/4 tsp salt
- 1 tsp garlic powder optional
- 1/2 tsp onion powder optional
- 1/2 tsp mustard powder optional
Instructions
- Cook the macaroni: Boil a large pot of water and cook the macaroni for 1 minute less than the package instructions. Drain the pasta, return it to the pot, add butter, and toss until melted. Set aside.
- Prepare the topping: Mix panko breadcrumbs, melted butter, and salt. Set aside.
- Make the sauce: Preheat the oven to 180°C/350°F. In a large saucepan, melt butter over medium heat. Add flour and cook for 1 minute. Gradually add milk, whisking to avoid lumps. Add salt and optional seasonings. Cook for 5-8 minutes until thickened. Remove from heat, add cheese, and stir until combined.
- Assemble: Combine the sauce with the macaroni. Transfer to a skillet or baking dish. Sprinkle the breadcrumb topping over the macaroni.
- Bake: Bake for 25 minutes or until the top is lightly golden. Avoid overbaking to keep the sauce creamy.
- Serve: Enjoy the mac and cheese immediately, optionally garnishing with fresh parsley.
Notes
Notes:
For a make-ahead option, prepare the mac and cheese but do not bake. Cover and refrigerate. When ready to serve, bake as directed.
For a make-ahead option, prepare the mac and cheese but do not bake. Cover and refrigerate. When ready to serve, bake as directed.