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.
Growing up, baked macaroni and cheese was always the most requested dish at our family potlucks. I remember watching my grandmother whisking the cheese sauce as the aroma filled the kitchen & there was never a single scoop left at the end of the night.
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
- Prepare Oven & Dish:
- Preheat oven to 180°C (350°F). Lightly grease a 23x33 cm (9x13 inch) baking dish.
- Cook Pasta:
- 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 60 g butter. Add flour and whisk constantly for 1–2 minutes to form a roux.
- Add Dairy:
- 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 pepper. Remove from heat.
- Add Cheese:
- Add cheddar, Gruyère, and mozzarella cheese. Stir until completely melted and smooth.
- Combine:
- Fold in the drained macaroni until evenly coated.
- Assemble:
- Pour the mixture into the prepared baking dish.
- 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 My kids request this baked macaroni and cheese every birthday. Even picky eaters have second helpings & the crunchy topping is always a hit with adults, too.
Required Tools
Large pot, saucepan, whisk, mixing bowls, 9x13 inch baking dish, grater
Nutritional Information
Per serving: Calories: 610, Total Fat: 33 g, Carbohydrates: 56 g, Protein: 23 g
Variations
Substitute Gruyère with Monterey Jack or extra cheddar. Add cooked bacon bits, sautéed onions, or roasted vegetables to the macaroni before baking for flavor twists.
Save Serve this baked macaroni and cheese hot out of the oven. Pair with a crisp salad & savor every creamy, crunchy bite.
Recipe FAQ
- → What pasta is best for this dish?
Elbow macaroni is ideal as it holds the sauce well and bakes evenly for a smooth texture.
- → Can I use different cheeses?
Yes, Monterrey Jack or extra cheddar can replace Gruyère for a similar melty taste.
- → How do I achieve a crispy topping?
Mix panko breadcrumbs with melted butter and Parmesan, then sprinkle on top before baking for a golden crust.
- → Should the macaroni be fully cooked before baking?
Cook it until just al dente to prevent over-softening during baking and maintain a pleasant texture.
- → What spices enhance the flavor?
Dijon mustard, garlic and onion powders, and smoked paprika add depth and a subtle smoky hint.