Baked Mac and Cheese Recipe
Creamy, cheesy and topped with golden breadcrumbs, this comfort food favorite is the ultimate Baked Mac and Cheese Recipe.
Servings: 12
Calories: 612kcal
Equipment
- 9x13 casserole dish
- Measuring Cups and Spoons
- Pots
- Strainer
- Aluminum Foil
- Spatula
Ingredients
- 16 ounces elbow pasta dry measurement
- 1 tablespoon extra-virgin olive oil
- 1 stick unsalted butter ½ cup
- 4 tablespoon all-purpose flour
- 2 cups whole milk divided
- 2 cups whipping cream divided
- 1 tablespoon sea salt
- 1 teaspoon ground white pepper
- 1 teaspoon ground dry mustard
- 12 ounces white cheddar cheese, shredded divided
- 7 ounces mozzarella cheese, shredded divided
- 5 ounces gruyere cheese, shredded divided
- ½ cup panko breadcrumbs or more
Instructions
- Grease well a 9x13 casserole dish and preheat oven to 325F degrees.
- Cook pasta based on the box directions for al dente. Strain and toss back in the pot or a bowl and mix with 1 tablespoon olive oil to keep it from sticking together.
- Over medium heat, in a large saucepan melt a stick of unsalted butter and then whisk in flour for about 30-60 seconds.
- Slowly whisk 1 cup of whole milk and 1 cup whipping cream until smooth, then repeat with the remaining milk and cream. Whisk regularly until the sauce starts to come to a boil.
- Add sea salt, white pepper and ground dry mustard and mix well for another minute.
- Remove from heat and add in about ½ of all shredded cheeses and stir until melted: 6 ounces white cheddar, 3 ounces mozzarella and 2 ounces gruyere.
- Pour pasta into prepped casserole dish and pour enough cheese sauce to coat evenly. Mix well with about ½ of the remaining cheeses: 3 ounces white cheddar, 2 ounces mozzarella and 1 ½ ounces of gruyere.
- Pour the remaining sauce on evenly and sprinkle the remaining cheese on top.
- Sprinkle ½ cup (or more if preferred) panko breadcrumbs and bake, covered with foil, until cheese is hot (about 15-20 minutes).
- Optional: Remove the tin foil and broil until the topping is golden brown.
- Allow to slightly cool and serve immediately.
Notes
- Pre-shredded often has additives that prevent melty cheese.
- The macaroni will keep cooking in the oven, so don’t overdo it on the stovetop.
- Using different cheeses to create a depth of flavor.
- Cook flour and butter for 1-2 minutes to remove raw flavor before adding milk.
- For an extra step, broil the finished dish briefly for an extra-crispy topping.
Nutrition
Calories: 612kcal | Carbohydrates: 36g | Protein: 22g | Fat: 42g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 124mg | Sodium: 1003mg | Potassium: 238mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1392IU | Vitamin C: 0.3mg | Calcium: 496mg | Iron: 1mg
