Baked Mac and Cheese (Printable version)

Creamy macaroni with melted cheddar and Gruyère, baked to a golden crust for satisfying meals.

# What you need:

→ Pasta

01 - 14 oz elbow macaroni

→ Cheese Sauce

02 - 4 tbsp unsalted butter
03 - 1/3 cup all-purpose flour
04 - 3 cups whole milk
05 - 1 tsp Dijon mustard
06 - 1/2 tsp garlic powder
07 - 1/2 tsp onion powder
08 - 1/2 tsp salt, plus additional to taste
09 - 1/4 tsp ground black pepper
10 - 2 cups sharp cheddar cheese, grated
11 - 1 cup Gruyère cheese, grated

→ Topping

12 - 1 cup panko breadcrumbs
13 - 2 tbsp unsalted butter, melted
14 - 1/4 cup Parmesan cheese, grated

# How To:

01 - Preheat oven to 350°F. Grease a 2-quart baking dish.
02 - Boil salted water and cook macaroni until just al dente. Drain and set aside.
03 - Melt 4 tbsp butter in a large saucepan over medium heat. Whisk in flour constantly for 1 to 2 minutes until smooth and bubbling without browning.
04 - Gradually whisk in milk and cook, whisking frequently, until thickened and coating the back of a spoon, about 5 to 7 minutes. Stir in Dijon mustard, garlic powder, onion powder, salt, and pepper. Remove from heat.
05 - Add grated cheddar and Gruyère cheeses to the sauce. Stir until fully melted and smooth.
06 - Fold the drained macaroni into the cheese sauce until evenly coated. Transfer the mixture to the prepared baking dish.
07 - In a small bowl, mix panko breadcrumbs with melted butter and Parmesan cheese. Sprinkle evenly over the macaroni.
08 - Bake uncovered for 20 to 25 minutes until the topping is golden brown and the casserole is bubbling.
09 - Allow to rest for 5 to 10 minutes before serving to let the dish set.

# Expert Advice:

01 -
  • The cheese sauce is so silky it tastes like you spent hours making it, but you didn't.
  • That crispy golden top with the panko topping hits in a way that makes everyone scoop just one more bite.
  • It's fancy enough to serve at a dinner party but easy enough to throw together on a weeknight when you're exhausted.
  • One pan feeds six people and somehow everyone goes home talking about it.
02 -
  • Don't rush the milk whisking—if you dump it all in at once, lumps happen and no amount of stirring fixes it.
  • Take the pan off heat before adding cheese so it melts smoothly instead of breaking and getting grainy.
  • The pasta should be slightly undercooked because it keeps cooking in the oven; overcooked pasta makes the whole dish mushy.
  • If your sauce looks too thick, add a splash more milk; if it's too thin, let it simmer a minute longer before the cheese goes in.
03 -
  • Save a handful of reserved pasta water before draining—if your sauce ever gets too thick, stir in a splash and it loosens right back up.
  • Use a mix of cheeses instead of just one variety; the combination creates a more complex flavor than either cheese alone.
  • If the top isn't as golden as you'd like at the 20-minute mark, turn on the broiler for the last minute or two, but watch it like a hawk.

Go back