Baked Mac and Cheese Recipe

Introduction

Baked Mac and Cheese is a comforting classic that combines creamy cheese sauce with tender pasta, finished with a crispy breadcrumb topping. This recipe uses a blend of Gruyere, cheddar, and mozzarella for a rich, flavorful dish perfect for any occasion.

Ingredients

• 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
• 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 best (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

Instructions

1. Step 1: Bring a large pot of water to a boil. Add macaroni and cook according to the packet directions minus one minute to keep it slightly firm.
2. Step 2: Drain the pasta and return it to the pot. Add 1 tablespoon butter and toss until melted. Set aside to cool while preparing the sauce.
3. Step 3: Preheat your oven to 180°C (350°F).
4. Step 4: In a large saucepan or ovenproof skillet, melt 4 tablespoons butter over medium heat. Stir in flour and cook, stirring constantly, for 1 minute to make a roux.
5. Step 5: Add about one cup of the warmed milk to the roux, mixing well to dissolve the paste. Then gradually add the remaining milk, whisking to prevent lumps.
6. Step 6: Stir in 3/4 teaspoon salt, garlic powder, onion powder, and mustard powder. Cook, stirring regularly, for 5 to 8 minutes until the sauce thickens to a creamy consistency.
7. Step 7: Remove the sauce from heat and stir in the shredded Gruyere, cheddar, and mozzarella cheeses until well combined (the cheese does not need to fully melt).
8. Step 8: Adjust salt to taste if necessary.
9. Step 9: Pour the cheese sauce into the pot with the macaroni. Quickly stir to combine, then transfer the mixture back to the skillet or to a baking dish.
10. Step 10: Mix the panko breadcrumbs with 2 tablespoons melted butter and 1/4 teaspoon salt. Sprinkle the topping evenly over the mac and cheese.
11. Step 11: Bake for 25 minutes or until the top is lightly golden. Be careful not to bake too long to avoid drying out the sauce.
12. Step 12: Serve immediately, garnished with fresh parsley if desired.

Tips & Variations

• Use Gruyere for a rich, nutty flavor; mix with cheddar and mozzarella for a perfect cheese blend.
• To add a smoky touch, try stirring in a teaspoon of smoked paprika or substitute some cheese with smoked gouda.
• Pasta cooks one minute less than package directions to prevent over-softening during baking.
• For an extra crunchy topping, mix in finely chopped nuts with the breadcrumbs.
• Make ahead by assembling the dish and refrigerating for up to 24 hours before baking.

Storage

Store leftover baked mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 160°C (320°F) or in the microwave, adding a splash of milk to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of pasta?

Yes, any short pasta like penne, rigatoni, or shells work well. Just adjust cooking time as needed.

What can I do to make the mac and cheese vegetarian?

This recipe is naturally vegetarian. Just ensure the cheese you use does not contain animal rennet if you want strictly vegetarian-friendly options.

Baked Mac and Cheese Recipe

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★★★★★

4.5 from 123 reviews

• Author: Noah
• Total Time: 50 minutes
• Yield: 4–6 servings 1x

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Description

A classic comfort food, this Baked Mac and Cheese recipe combines creamy, cheesy pasta with a golden, crispy breadcrumb topping. Featuring a blend of Gruyere, cheddar, Colby, and mozzarella cheeses, this dish is baked to perfection for a rich and satisfying meal.

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Ingredients

Scale 1x2x3x

Pasta

• 250g / 8 oz macaroni (elbow pasta)
• 1 tbsp (15g) unsalted butter (or 2 tsp oil)

Topping

• 2/3 cup panko breadcrumbs
• 2 tbsp (30g) unsalted butter, melted
• 1/4 tsp salt

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 best, followed by cheddar and Colby)
• 1 cup freshly shredded mozzarella cheese (or more other 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

1. Cook pasta: Bring a large pot of water to a boil. Add macaroni and cook according to packet directions but subtract one minute from the recommended time to keep pasta slightly undercooked.
2. Toss in butter: Drain the pasta, return it to the pot, add the butter and toss until melted. Set aside to cool while preparing the sauce.
3. Prepare topping: Mix the panko breadcrumbs with the melted butter and salt. Set aside for later use as a crispy topping.
4. Preheat oven: Set the oven to 180°C (350°F), suitable for all oven types.
5. Make roux: In a large saucepan or ovenproof skillet, melt butter over medium heat. Add the flour and cook for 1 minute while stirring constantly to form a roux.
6. Add milk: Gradually pour in about 1 cup of warmed milk and whisk to dissolve the roux completely. Add the remaining milk and mix until the sauce is smooth and lump-free.
7. Add seasonings: Stir in salt, garlic powder, onion powder, and mustard powder for flavor.
8. Thicken sauce: Cook the sauce for 5 to 8 minutes, stirring or whisking regularly, until it thickens to a creamy consistency. It should coat the back of a wooden spoon.
9. Add cheese: Remove the sauce from heat and stir in the shredded cheeses until well combined; the cheese does not need to fully melt at this stage.
10. Adjust seasoning: Taste and adjust salt if necessary, although recommended cheeses normally provide adequate saltiness.
11. Assemble: Combine the cheese sauce with the cooked macaroni by stirring quickly. Pour everything into the skillet or a baking dish, then evenly sprinkle the breadcrumb topping over the surface.
12. Bake: Bake in the preheated oven for 25 minutes or until the breadcrumb topping turns a light golden brown. Avoid baking too long to prevent drying out the sauce.
13. Serve: Serve immediately, optionally garnished with fresh parsley for added color and freshness.

Notes

• Using panko breadcrumbs provides a lighter, crispier topping than regular breadcrumbs.
• Gruyere cheese offers a wonderful nutty flavor that complements the classic cheddar and Colby cheese mix.
• Allowing the pasta to cool slightly after tossing with butter prevents overcooking when mixed with hot sauce.
• For make-ahead, bake partially, cool, then cover and refrigerate before finishing the bake to serve later.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: baked mac and cheese, creamy mac and cheese, comfort food, cheesy pasta bake, Gruyere mac and cheese