Description

This Baked Mac and Cheese recipe features perfectly cooked elbow macaroni enveloped in a creamy, ultra-smooth cheese sauce made from a blend of Gruyere, cheddar, Colby, and mozzarella cheeses. Topped with a crunchy, buttery panko breadcrumb crust, it offers a delightful contrast of textures. The recipe includes a special technique of tossing the pasta in butter to prevent bloating, ensuring the mac and cheese remains extra saucy and creamy even after baking. Ideal for gatherings, this dish is the ultimate comfort food with a rich, flavorful cheese sauce and a beautifully crisp topping.

Ingredients

Scale

Pasta and Topping

250g / 8 oz 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

Cheese Sauce

4 tbsp (60g) unsalted butter
1/3 cup plain / all-purpose flour
3 cups milk, warmed (low or full fat)
2 cups freshly shredded cheese (Gruyere preferred, followed by cheddar and Colby)
1 cup freshly shredded mozzarella cheese (or more cheese of choice)
3/4 tsp salt
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp mustard powder

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Instructions

Cook the Macaroni: Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente according to package instructions. Drain the pasta and immediately toss it with 1 tablespoon of unsalted butter or 2 teaspoons of oil to prevent the macaroni from bloating and sticking together.
Prepare the Topping: In a small bowl, combine the panko breadcrumbs with 2 tablespoons of melted unsalted butter and 1/4 teaspoon salt. Set aside.
Make the Roux: In a large saucepan over medium heat, melt 4 tablespoons of unsalted butter. Once melted, add the flour and whisk continuously to form a smooth paste. Cook for 2-3 minutes to remove the raw flour taste, stirring constantly.
Add Milk and Thicken: Gradually pour in the warmed milk while whisking continuously to avoid lumps. Continue stirring as the sauce heats and thickens, about 5-7 minutes, until it reaches a creamy consistency.
Add Cheese and Seasonings: Remove the sauce from heat and stir in the shredded Gruyere, cheddar, Colby, and mozzarella cheeses until melted and smooth. Season the sauce with 3/4 teaspoon salt, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon mustard powder, mixing well.
Combine Pasta and Cheese Sauce: Pour the cheese sauce over the buttered macaroni and gently fold to combine everything evenly.
Assemble the Dish: Transfer the mac and cheese mixture into a greased baking dish. Evenly sprinkle the prepared buttery panko breadcrumb topping over the surface.
Bake: Preheat the oven to 350°F (175°C). Bake the mac and cheese for about 25-30 minutes or until the topping is golden brown and crispy and the cheese sauce is bubbling around the edges.
Rest and Serve: Allow the baked mac and cheese to rest for 5 minutes before serving. This helps the sauce to set slightly without losing its creamy texture.

Notes

This recipe is famously creamy thanks to the combination of cheeses and the extra step of tossing macaroni in butter to avoid bloating and dryness.
Grating your own cheese is highly recommended as pre-shredded cheese often contains anti-caking agents that can create a grainy or powdery sauce.
The breadcrumb topping adds a delightful crunchy texture and buttery flavor, making the dish perfect for gatherings.
Use Gruyere cheese first for best flavor, followed by cheddar and Colby, then mozzarella for stretchiness.
You can adjust the cheese types according to preference but maintain the total quantity for optimal creaminess and flavor.

Nutrition

Serving Size: 1 serving
Calories: 551 kcal
Sugar: 8 g
Sodium: 847 mg
Fat: 29 g
Saturated Fat: 17 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 1 g
Protein: 23 g
Cholesterol: 89 mg