Save to Pinterest A creamy, nostalgic classic featuring tender elbow macaroni baked in a rich, cheesy sauce with a golden breadcrumb topping. Perfect for family dinners or gatherings.
I first served this baked mac & cheese at a family reunion and it was an instant hit with everyone from kids to grandparents.
Ingredients
- Pasta: 12 oz (340 g) elbow macaroni
- Cheese Sauce: 4 cups (1 L) whole milk, 1/4 cup (60 g) unsalted butter, 1/4 cup (30 g) all-purpose flour, 2 cups (200 g) sharp cheddar cheese shredded, 1 cup (100 g) Gruyère or Monterey Jack cheese shredded, 1/2 tsp salt, 1/2 tsp black pepper, 1/4 tsp ground mustard (optional), 1/8 tsp cayenne pepper (optional)
- Topping: 1 cup (60 g) panko breadcrumbs, 2 tbsp (30 g) unsalted butter melted, 1/2 cup (50 g) sharp cheddar cheese shredded
Instructions
- Preheat Oven:
- Preheat oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish.
- Cook Pasta:
- Bring a large pot of salted water to a boil. Cook macaroni until just al dente, about 1 to 2 minutes less than package instructions. Drain and set aside.
- Make Roux:
- In a medium saucepan over medium heat melt 1/4 cup butter. Whisk in the flour and cook for 1 minute to form a roux.
- Add Milk:
- Gradually whisk in the milk. Cook stirring constantly until the sauce thickens about 5 to 7 minutes.
- Add Cheese:
- Remove from heat and stir in cheddar and Gruyère (or Monterey Jack) cheeses until fully melted. Season with salt pepper mustard and cayenne if using.
- Combine:
- Combine cooked macaroni and cheese sauce in a large bowl. Mix well then transfer to the prepared baking dish.
- Add Topping:
- In a small bowl toss breadcrumbs with melted butter. Sprinkle over macaroni. Top with remaining 1/2 cup cheddar.
- Bake:
- Bake for 25 to 30 minutes or until golden and bubbling. Let rest 10 minutes before serving.
Save to Pinterest This dish always brings my family together around the table reminiscing and enjoying hearty comfort food.
Preparation Tips
Make sure to not overcook the pasta to keep a perfect texture after baking. Grate cheese fresh instead of pre-shredded for creamier results.
Variations
Add cooked bacon or sautéed mushrooms to the cheese sauce for extra flavor. Use different cheese blends to customize taste.
Serving Suggestions
Pair with a crisp green salad and a glass of Chardonnay to complement the richness of the dish.
Save to Pinterest This old-fashioned baked mac & cheese is a timeless favorite that’s sure to comfort and satisfy any crowd.
Common Recipe Questions
- → How do I prevent the cheese sauce from becoming grainy?
Make sure to melt the butter and whisk in the flour well before gradually adding milk; constant stirring helps achieve a smooth sauce. Adding cheese off the heat prevents curdling.
- → Can I substitute the cheeses used in this dish?
Yes, Gruyère can be replaced with mozzarella for a milder flavor, or Monterey Jack can be used for a creamier texture without altering the overall dish.
- → What is the best way to cook the macaroni for this dish?
Cook the elbow macaroni until just al dente, slightly under the package instructions, as it will continue cooking in the oven and avoid becoming mushy.
- → How can I add extra flavor to this dish?
Sprinkle a pinch of smoked paprika into the cheese sauce or atop the breadcrumb topping to introduce a subtle smoky note.
- → What should I serve alongside this baked mac and cheese?
A crisp green salad and a glass of chilled Chardonnay complement the richness and balance the creamy texture nicely.