Save A creamy comforting classic featuring tender macaroni baked in a rich cheesy sauce with a golden crunchy topping. Perfect for family gatherings or weeknight indulgence.
I remember making this baked macaroni and cheese for my kids' birthday and watching everyone go back for seconds. It has become a staple in our family for special or cozy evenings.
Ingredients
- Pasta: 400 g (14 oz) elbow macaroni
- Cheese Sauce: 60 g (1/4 cup) unsalted butter, 40 g (1/3 cup) all-purpose flour, 750 ml (3 cups) whole milk, 120 ml (1/2 cup) heavy cream, 1 tsp Dijon mustard, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp smoked paprika, 1 tsp salt (or to taste), 1/2 tsp black pepper, 200 g (2 cups) sharp cheddar cheese (grated), 100 g (1 cup) Gruyère cheese (grated), 50 g (1/2 cup) mozzarella cheese (grated)
- Topping: 60 g (1 cup) panko breadcrumbs, 30 g (2 tbsp) unsalted butter (melted), 30 g (1/4 cup) grated Parmesan cheese, 1/4 tsp smoked paprika
Instructions
- Prep Oven and Dish:
- Preheat oven to 180°C (350°F). Lightly grease a 23x33 cm (9x13 inch) baking dish.
- Cook Pasta:
- In a large pot of salted boiling water cook macaroni until just al dente (about 1–2 minutes less than package instructions). Drain and set aside.
- Make Roux:
- In a large saucepan over medium heat melt butter. Add flour and whisk constantly for 1–2 minutes to form a roux.
- Add Dairy:
- Gradually pour in the milk and cream whisking to avoid lumps. Cook until slightly thickened 4–5 minutes.
- Season Sauce:
- Stir in Dijon mustard garlic powder onion powder smoked paprika salt and pepper. Remove from heat.
- Add Cheese:
- Add cheddar Gruyère and mozzarella cheese. Stir until completely melted and smooth.
- Combine Pasta and Sauce:
- Fold in the drained macaroni until evenly coated.
- Transfer and Top:
- Pour mixture into prepared baking dish.
- Make Topping:
- In a bowl mix panko breadcrumbs melted butter Parmesan and smoked paprika. Sprinkle evenly over macaroni.
- Bake:
- Bake uncovered for 25–30 minutes or until the top is golden and bubbling.
- Rest and Serve:
- Let rest for 10 minutes before serving for easier slicing.
Save This dish always brings back memories of rainy days spent together sharing stories at the dinner table. It is one of those recipes that everyone requests again and again.
Required Tools
Large pot, saucepan, whisk, mixing bowls, 9x13 inch baking dish, grater
Allergen Information
Contains dairy (milk butter cheese), wheat (flour pasta), and gluten (panko pasta flour)
Nutritional Information (per serving)
Calories: 610, Total Fat: 33 g, Carbohydrates: 56 g, Protein: 23 g
Save Serve hot and enjoy as a main dish or alongside a fresh salad. Everyone will love the irresistible cheesy crust and creamy bite!
Recipe Guide
- → What kind of pasta works best?
Elbow macaroni is ideal for holding the cheese sauce, but small tubular pasta shapes can also be used.
- → How to prevent the sauce from becoming grainy?
Whisk constantly while cooking the roux and gradually add milk and cream to ensure a smooth sauce.
- → Can I make it spicier?
Yes, add cayenne pepper or diced jalapeños to the cheese sauce for a spicy kick.
- → What alternatives are there for Gruyère cheese?
Monterey Jack or additional sharp cheddar can be used as substitutions for Gruyère.
- → How do I store leftovers?
Refrigerate leftovers promptly and reheat gently to preserve texture and flavor.
- → Can I add extra ingredients?
Sautéed onions, cooked bacon bits, or roasted vegetables add variety and enhance flavor.