Save It 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 was a favorite in my family growing up, bringing everyone together for warm, satisfying meals.
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 macaroni:
- 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.
- Cook sauce:
- Gradually whisk in the milk. Cook, stirring constantly, until the sauce thickens, about 5 to 7 minutes.
- Add cheese and seasoning:
- 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 macaroni and sauce:
- 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 It This recipe always brings my family together, reminding us of cozy dinners filled with laughter and warmth.
Required Tools
Large pot medium saucepan whisk mixing bowls 9x13-inch baking dish measuring cups and spoons
Allergen Information
Contains Milk (dairy) Wheat (gluten) May contain traces of nuts or soy if present in cheese or breadcrumbs Always check ingredient labels
Nutritional Information
Calories 460 Total Fat 24 g Carbohydrates 41 g Protein 19 g per serving
Save It This baked mac and cheese is the perfect balance of creamy and crispy making it an unforgettable comfort dish.
Recipe FAQs
- → What type of pasta works best?
Elbow macaroni is ideal for holding the cheese sauce while baking evenly.
- → Can I substitute cheeses?
Gruyère can be swapped with mozzarella for a milder, creamier taste without losing the melt quality.
- → How to achieve a crispy topping?
Mix panko breadcrumbs with melted butter and sprinkle over the dish before baking to create a golden crust.
- → Is it possible to add extra seasoning?
Adding ground mustard, cayenne, or smoked paprika enhances depth and subtle heat in the cheese sauce.
- → What’s the best way to serve this dish?
Let it rest after baking to set, then pair with a crisp green salad and a glass of Chardonnay for contrast.