Creamy Baked Macaroni and Cheese (Printable Version)
Creamy, cheesy macaroni baked under a golden breadcrumb topping for satisfying crunch.
# What You'll Need:
→ Pasta
01 - 14 oz elbow macaroni
→ Cheese Sauce
02 - 4 tablespoons unsalted butter
03 - 1/3 cup all-purpose flour
04 - 3 cups whole milk
05 - 2 cups sharp cheddar cheese, grated
06 - 1 cup Gruyère cheese, grated
07 - 1 teaspoon Dijon mustard
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
→ Breadcrumb Topping
12 - 1 cup fresh breadcrumbs or panko
13 - 2 tablespoons unsalted butter, melted
14 - 2 tablespoons grated Parmesan cheese
15 - 1 tablespoon chopped fresh parsley
# Directions:
01 - Preheat oven to 350°F. Lightly grease a 2-quart baking dish.
02 - Cook macaroni in salted boiling water until just al dente, approximately 8-10 minutes. Drain and set aside.
03 - In a large saucepan, melt 4 tablespoons butter over medium heat. Stir in flour and cook for 1 minute to form a roux.
04 - Gradually whisk in milk, stirring constantly until smooth. Cook for 4-5 minutes until the mixture is slightly thickened.
05 - Reduce heat to low. Add cheddar, Gruyère, Dijon mustard, garlic powder, onion powder, salt, and pepper. Stir until cheese is completely melted and sauce is smooth.
06 - Add drained macaroni to the cheese sauce and stir until evenly coated.
07 - Pour the macaroni and cheese mixture into the prepared baking dish.
08 - In a small bowl, combine breadcrumbs with melted butter and Parmesan cheese. Sprinkle the mixture evenly over the macaroni surface.
09 - Bake uncovered for 25-30 minutes until the top is golden brown and the mixture is bubbling at the edges.
10 - Remove from oven and allow to stand for 5 minutes. Garnish with parsley if desired before serving.
# Expert Tips:
01 -
- The contrast between the velvety cheese sauce and the crispy golden top creates a texture experience that store bought versions never quite capture.
- Its the kind of dish that welcomes improvisation with whatever cheese odds and ends are hiding in your refrigerator drawer.
02 -
- Undercook your pasta slightly or youll end up with mushy mac and cheese after baking, a mistake I made three times before finally learning my lesson.
- Freshly grated cheese melts infinitely better than pre-shredded, which contains anti-caking agents that can make your sauce grainy rather than silky smooth.
03 -
- For the ultimate cheese pull, add 2 tablespoons of cream cheese to your sauce, a technique I learned from a chef friend that creates that Instagram-worthy stretchy cheese moment.
- If your sauce looks too thick before adding the pasta, remember it will continue to thicken in the oven, so err on the side of slightly thinner than you think is ideal.