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Classic Baked Mac and Cheese

Close-up of a golden-brown baked mac and cheese with a crispy breadcrumb topping.
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A creamy, cheesy baked macaroni and cheese with a golden breadcrumb topping, perfect as a comforting side or main dish.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 4 cups shredded sharp cheddar cheese
  • 2 cups shredded Gruyere cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1 cup panko breadcrumbs
  • 2 tablespoons melted butter

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
  2. Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
  3. In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, whisking constantly, to form a roux.
  4. Gradually whisk in the milk and heavy cream until smooth. Bring to a simmer, whisking often, until the sauce thickens, about 5-7 minutes.
  5. Remove the saucepan from the heat. Stir in the shredded cheddar and Gruyere cheeses until melted and smooth. Season with salt, pepper, and paprika.
  6. Add the drained macaroni to the cheese sauce and stir to combine. Pour the mixture into the prepared baking dish.
  7. In a small bowl, combine the panko breadcrumbs and melted butter. Sprinkle evenly over the macaroni and cheese.
  8. Bake for 20-25 minutes, or until the topping is golden brown and the mac and cheese is bubbly. Let stand for 5 minutes before serving.

Notes

  • For an extra cheesy flavor, add a pinch of nutmeg to the cheese sauce.
  • You can substitute other cheeses like Monterey Jack or Colby for the Gruyere.
  • If you don’t have panko, regular breadcrumbs will also work for the topping.

Nutrition

Find it online: https://kitchenslang.com/baked-mac-and-cheese-recipe/