Description

This creamy baked mac and cheese is a comforting, crowd-pleasing dish with layers of gooey cheese and a crispy golden topping, perfect for holidays or family gatherings.

Ingredients

Scale

1 lb elbow macaroni
6 tbsp unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
1 cup heavy cream
3 cups shredded sharp cheddar cheese
1 cup shredded Gruyere cheese
1 tsp salt
1/2 tsp pepper
Pinch of paprika
Pinch of garlic powder
1 cup panko breadcrumbs
2 tbsp melted butter

Instructions

Boil a large pot of salted water and cook the macaroni until al dente (about 7-8 minutes). Drain and set aside.
In a medium saucepan, melt 6 tbsp butter over medium heat. Add the flour, whisking constantly for 1-2 minutes until smooth and bubbly.
Gradually add the milk and heavy cream, whisking continuously to avoid lumps. Cook for 5-7 minutes until the mixture thickens slightly.
Reduce heat to low and stir in the cheddar and Gruyere cheese a handful at a time. Add salt, pepper, paprika, and garlic powder. Stir until the cheese is fully melted and the sauce is smooth.
Pour the cheese sauce over the cooked macaroni and stir until evenly coated.
In a small bowl, mix the panko breadcrumbs with 2 tbsp melted butter.
Pour the mac and cheese mixture into a greased 9×13-inch baking dish. Sprinkle the breadcrumb mixture evenly over the top. Bake at 375°F (190°C) for 25-30 minutes, or until the top is golden and crispy.
Let the mac and cheese rest for 5 minutes before serving.

Notes

[‘Use freshly grated cheese for a smoother sauce.’, ‘Taste and adjust seasoning before combining the sauce with pasta.’, ‘Cover the dish with foil if the topping browns too quickly.’, ‘Let the dish rest for a few minutes after baking to allow the flavors to meld.’]

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 370
Fat: 18
Carbohydrates: 35
Protein: 15

Keywords: mac and cheese, baked mac and cheese, creamy mac and cheese, holiday recipe, comfort food