Pin A creamy, comforting classic featuring tender macaroni baked in a rich, cheesy sauce with a golden, crunchy topping. Perfect for family gatherings or weeknight indulgence.
I first made baked macaroni and cheese for a Sunday dinner and watched my family race for seconds. The gooey cheese, cozy warmth, and crispy topping always make this a top-requested comfort food in my home.
Ingredients
- Pasta: 400 g (14 oz) elbow macaroni
- Cheese Sauce: 60 g (1/4 cup) unsalted butter, 40 g (1/3 cup) all-purpose flour, 750 ml (3 cups) whole milk, 120 ml (1/2 cup) heavy cream, 1 tsp Dijon mustard, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp smoked paprika, 1 tsp salt, or to taste, 1/2 tsp black pepper, 200 g (2 cups) sharp cheddar cheese, grated, 100 g (1 cup) Gruyère cheese, grated, 50 g (1/2 cup) mozzarella cheese, grated
- Topping: 60 g (1 cup) panko breadcrumbs, 30 g (2 tbsp) unsalted butter, melted, 30 g (1/4 cup) grated Parmesan cheese, 1/4 tsp smoked paprika
Instructions
- Prepare Oven & Dish:
- Preheat oven to 180°C (350°F). Lightly grease a 23x33 cm (9x13 inch) baking dish.
- Cook Pasta:
- In a large pot of salted boiling water, cook macaroni until just al dente (about 1–2 minutes less than package instructions). Drain and set aside.
- Make Roux:
- In a large saucepan over medium heat, melt 60 g butter. Add flour and whisk constantly for 1–2 minutes to form a roux.
- Add Milk & Cream:
- Gradually pour in the milk and cream, whisking to avoid lumps. Cook until slightly thickened, 4–5 minutes.
- Season:
- Stir in Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper. Remove from heat.
- Add Cheese:
- Add cheddar, Gruyère, and mozzarella cheese. Stir until completely melted and smooth.
- Combine Pasta:
- Fold in the drained macaroni until evenly coated.
- Assemble:
- Pour the mixture into the prepared baking dish.
- Prepare Topping:
- In a bowl, mix panko breadcrumbs, melted butter, Parmesan, and smoked paprika. Sprinkle evenly over the macaroni.
- Bake:
- Bake uncovered for 25–30 minutes, or until the top is golden and bubbling.
- Rest & Serve:
- Let rest for 10 minutes before serving for easier slicing.
Pin This rich and cheesy casserole is the dish my kids associate with celebrations or cozy nights. Sharing it fresh from the oven always brings smiles around our table.
Required Tools
Large pot, saucepan, whisk, mixing bowls, 9x13 inch baking dish, grater
Allergen Information
Contains dairy (milk, butter, cheese), wheat (flour, pasta), and gluten (panko, pasta, flour). Double-check store-bought ingredients if sensitive.
Nutritional Information
Per serving: 610 calories, 33 g fat, 56 g carbohydrates, 23 g protein.
Pin Serve warm from the oven and enjoy cheesy comfort in every bite. Leftovers make wonderful lunches the next day!
Recipe FAQ
- → What pasta works best for this dish?
Elbow macaroni is ideal as it holds the cheese sauce well and bakes evenly.
- → Can I substitute cheeses in the sauce?
Yes, Gruyère can be replaced with Monterey Jack or additional cheddar for a different flavor profile.
- → How can I make the topping extra crispy?
Mix panko breadcrumbs with melted butter and Parmesan before sprinkling to achieve a golden, crunchy crust.
- → Is it possible to prepare this ahead of time?
Yes, you can assemble in advance, refrigerate, and bake when ready, adding extra baking time if cold.
- → What spices enhance the flavor of the cheese sauce?
Dijon mustard, smoked paprika, garlic, and onion powders add depth and subtle warmth to the sauce.