Description
This homemade baked mac and cheese recipe delivers a rich and creamy comfort food classic, combining a blend of sharp cheddar, white cheddar, and Gruyere cheeses in a smooth béchamel sauce, topped with a buttery panko crust. Perfectly baked until golden and bubbly, it’s an ideal dish for family dinners or special occasions, serving 10 with a deliciously satisfying texture and cheesy flavor.
Ingredients
Pasta
- 1 pound dry macaroni pasta
Sauce
- 8 tablespoons butter (1 stick)
- 1/2 cup all-purpose flour
- 2 cups whole milk
- 2 cups Half and Half
- 1/2 teaspoon black pepper
- Pinch of nutmeg
- 1 teaspoon garlic powder
- 1/2 teaspoon dried mustard
- 3 cups Sharp Cheddar cheese, shredded
- 1 cup White Cheddar cheese, shredded
- 2 cups Gruyere cheese, shredded
Topping
- 1/2 cup panko
- 3 tablespoons butter, melted
- 1/4 teaspoon seasoned salt
Instructions
- Prep: Preheat the oven to 350 degrees Fahrenheit. Grease a 9 x 13 inch (3 Quart) baking dish with cooking spray or melted butter and set aside.
- Mix topping ingredients: In a small bowl, combine the panko, melted butter, and seasoned salt. Set this mixture aside to sprinkle on top later.
- Cook pasta: Bring a large pot of salted water to a boil. Add the macaroni pasta and cook according to package directions, but reduce the cooking time by about 2 minutes so the pasta is just under al dente. Drain the pasta and transfer it to a large bowl. Drizzle with a little olive oil or butter and toss to keep the noodles from sticking.
- Make a roux: In a large saucepan over medium-high heat, melt the butter without allowing it to brown. Sprinkle the flour into the melted butter and whisk continuously for about 1 minute to cook the flour.
- Season and simmer: Slowly pour in the whole milk and half and half in a thin stream while whisking constantly to prevent lumps. Stir in black pepper, nutmeg, garlic powder, and dried mustard. Continue to cook the sauce, stirring often, until it comes to a simmer and thickens enough to coat the back of a spoon, about 6 to 8 minutes.
- Add the cheese: Reduce heat to low. Gradually add the sharp cheddar cheese, stirring until completely melted. Repeat this process with the white cheddar and then the Gruyere cheese, ensuring the sauce stays smooth and creamy. Remove from heat once all cheeses are incorporated.
- Combine cheese sauce and noodles: Pour the cheese sauce over the cooked pasta and stir gently to coat all the pasta evenly. Season with additional salt and pepper to taste.
- Add topping and bake: Transfer the cheesy pasta mixture evenly into the prepared baking dish. Sprinkle the panko topping evenly over the surface. Bake in the preheated oven for 20 minutes. If needed, place under the broiler for 2-3 minutes to achieve a golden brown crust, watching closely to prevent burning.
- Serve: Remove the baked mac and cheese from the oven and let it rest for 10 minutes before serving to allow the sauce to set and flavors to meld.
Notes
- For an extra creamy texture, use whole milk and half and half as indicated.
- Do not overcook the pasta before baking to avoid mushy results.
- Use freshly shredded cheese for better melting and taste.
- You can substitute panko with breadcrumbs if preferred.
- Watch carefully during broiling to avoid burning the topping.
- Letting the dish rest after baking helps the cheese sauce thicken slightly for easier serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
