Save 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.
This dish always brings back warm memories of family gatherings and comfort food on chilly evenings.
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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
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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.
- Prepare Sauce:
- Gradually whisk in the milk. Cook, stirring constantly, until the sauce thickens, about 5 to 7 minutes.
- Add Cheese and Seasonings:
- 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 Pasta and Sauce:
- Combine cooked macaroni and cheese sauce in a large bowl. Mix well, then transfer to the prepared baking dish.
- Prepare 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 Our family always gathers around the table eagerly when this mac and cheese is served, making it a treasured comfort food.
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Tips for Storage
Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven for best texture.
Pairing Suggestions
Pairs wonderfully with a crisp green salad and a glass of Chardonnay for a complete meal.
Allergen Information
Contains milk (dairy) and wheat (gluten). May contain traces of nuts or soy depending on ingredients.
Save 
This baked mac and cheese is the perfect blend of creamy and crunchy, sure to be a favorite at any table.
Recipe FAQ Section
- → What pasta type works best for this dish?
Elbow macaroni is ideal as it holds creamy sauce well and bakes evenly under the breadcrumb topping.
- → Can I substitute Gruyère cheese?
Yes, mozzarella provides a milder flavor while maintaining a creamy texture in the sauce.
- → How do I achieve a crispy breadcrumb topping?
Toss panko breadcrumbs with melted butter before sprinkling atop, then bake until golden and crunchy.
- → Is it possible to add spices for extra flavor?
Adding a pinch of smoked paprika to the cheese sauce introduces a subtle smoky note without overpowering.
- → What is the best way to prevent the sauce from becoming grainy?
Gradually whisking milk into the roux over medium heat and stirring constantly ensures a smooth, creamy sauce.
