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 recipe has been a family favorite for years, bringing warm memories and smiles to the dinner table every time I make it.
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) Gruyéré 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
- Step 1:
- Preheat oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish.
- Step 2:
- Bring a large pot of salted water to a boil. Cook macaroni until just al dente about 1 2 minutes less than package instructions. Drain and set aside.
- Step 3:
- 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.
- Step 4:
- Gradually whisk in the milk. Cook stirring constantly until the sauce thickens about 5 7 minutes.
- Step 5:
- Remove from heat and stir in cheddar and Gruyéré (or Monterey Jack) cheeses until fully melted. Season with salt pepper mustard and cayenne if using.
- Step 6:
- Combine cooked macaroni and cheese sauce in a large bowl. Mix well then transfer to the prepared baking dish.
- Step 7:
- In a small bowl toss breadcrumbs with melted butter. Sprinkle over macaroni. Top with remaining 1/2 cup cheddar.
- Step 8:
- Bake for 25 30 minutes or until golden and bubbling. Let rest 10 minutes before serving.
Save Cooking this brings back fond family memories, turning any ordinary meal into a heartwarming occasion.
Notes
For extra flavor add a pinch of smoked paprika to the cheese sauce Substitute Gruyéré with mozzarella for milder flavor Pair with a crisp green salad and a glass of Chardonnay
Required Tools
Large pot Medium saucepan Whisk Mixing bowls 9x13-inch baking dish Measuring cups and spoons
Nutritional Information
Calories 460 Total Fat 24 g Carbohydrates 41 g Protein 19 g
Save This baked mac & cheese becomes irresistibly golden and gooey, perfect for any cozy gathering.
Recipe FAQ
- → What type of pasta is best for this dish?
Elbow macaroni is preferred for its size and shape, allowing even sauce coating and a perfect baked texture.
- → Can I substitute the cheeses?
Gruyère can be replaced with mozzarella for a milder taste, while sharp cheddar remains key for flavor depth.
- → How do I achieve a crispy breadcrumb topping?
Toss panko breadcrumbs with melted butter before sprinkling on top to get a golden, crunchy crust when baked.
- → Is it necessary to cook the pasta before baking?
Yes, cooking macaroni al dente ensures it doesn't overcook during baking and retains a pleasant bite.
- → What extra flavors can enhance this dish?
A pinch of smoked paprika in the cheese sauce adds depth and a subtle smoky note without overpowering.