Save 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 this baked macaroni and cheese for a casual weekend dinner and it quickly became a staple at our family gatherings. Everyone loved how the gooey cheese sauce combined with the contrast of the crunchy topping.
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
- Preheat Oven:
- Preheat oven to 180°C (350°F). Lightly grease a 23x33 cm (9x13 inch) baking dish.
- Cook Macaroni:
- 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 butter. Add flour and whisk constantly for 1–2 minutes to form a roux.
- Add Milk and 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 black pepper. Remove from heat.
- Add Cheese:
- Add cheddar, Gruyère, and mozzarella cheese. Stir until completely melted and smooth.
- Combine Pasta and Sauce:
- 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:
- Let rest for 10 minutes before serving for easier slicing.
Save Sharing this baked macaroni and cheese after a busy week always brings smiles to the table. My kids especially love fighting over the crispy topping!
Recipe Variations
Add cooked bacon bits, sautéed onions, or roasted vegetables for a twist, or mix in cayenne pepper or diced jalapeños for extra heat.
Required Tools
You will need a large pot, saucepan, whisk, mixing bowls, 9x13 inch baking dish, and a grater for the cheese.
Nutritional Information
Each serving contains approximately 610 calories, 33 g total fat, 56 g carbohydrates, and 23 g protein.
Save Enjoy this comforting classic right out of the oven, and save any leftovers for a delicious next-day treat.
Recipe FAQ Section
- → What pasta type works best?
Elbow macaroni is ideal due to its shape, which holds the creamy sauce well and bakes evenly.
- → Can I use different cheeses?
Yes, Gruyère can be substituted with Monterey Jack or extra cheddar to suit your taste.
- → How to achieve a crispy topping?
Mix panko breadcrumbs with melted butter and Parmesan, then sprinkle evenly before baking for a golden crust.
- → Is it possible to add extra flavors?
Ingredients like cooked bacon bits, sautéed onions, or spices such as cayenne pepper enrich the flavor profile.
- → How long to bake the dish?
Bake uncovered at 180°C (350°F) for 25–30 minutes until the top turns golden and bubbly.
- → Any tips for reheating leftovers?
Refrigerate leftovers and warm gently in the oven to preserve creaminess and texture.