Description
Ultimate Baked Mac & Cheese
Rich, creamy, and insanely cheesy—this baked mac & cheese is topped with a crispy golden breadcrumb crust for the perfect crunch!
Ingredients:
For the Pasta:
12 oz elbow macaroni
1 tbsp salt (for boiling water)
For the Cheese Sauce:
4 tbsp butter
¼ cup all-purpose flour
2 cups whole milk
1 cup heavy cream
½ tsp salt
½ tsp black pepper
½ tsp smoked paprika
½ tsp garlic powder
2 cups sharp cheddar cheese, shredded
1 cup mozzarella cheese, shredded
½ cup Gruyère or Parmesan cheese, shredded
For the Topping:
½ cup panko breadcrumbs
2 tbsp butter, melted
¼ tsp garlic powder
¼ cup Parmesan cheese, grated
Instructions:
Cook the Pasta: Bring a large pot of salted water to a boil. Cook macaroni until al dente, then drain and set aside.
Make the Cheese Sauce: In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute. Slowly whisk in milk and heavy cream until smooth. Stir in salt, pepper, paprika, and garlic powder.
Melt the Cheese: Reduce heat to low and add shredded cheddar, mozzarella, and Gruyère/Parmesan. Stir until fully melted and smooth.
Assemble & Top: Preheat oven to 375°F (190°C). Mix cooked pasta with cheese sauce and pour into a buttered baking dish.
Add the Crunch: In a small bowl, mix panko breadcrumbs with melted butter, garlic powder, and Parmesan. Sprinkle over the mac & cheese.
Bake to Perfection: Bake for 20-25 minutes until bubbly and golden brown. Broil for 2 minutes for extra crispiness.
Serve & Enjoy: Let it rest for a few minutes, then dig into this gooey, cheesy masterpiece!
Pro Tip: Add crispy bacon, sautéed mushrooms, or truffle oil for a gourmet twist!
Step-by-Step Guide
Follow these detailed steps for guaranteed success. First, always shred your own cheese from a block; pre-shredded cheese contains anti-caking agents that can make your sauce grainy. When making the roux (butter and flour mixture), whisk constantly for a full minute to cook out the raw flour taste. When adding the milk and cream, pour in a slow, steady stream while whisking vigorously to prevent lumps. For the silkiest sauce, remove the pan from the heat before adding the shredded cheeses, allowing them to melt gently without breaking or becoming oily.
Serving Suggestions
This rich dish pairs beautifully with lighter, acidic, or crunchy sides to balance the meal. Consider serving it with a simple arugula salad with a lemon vinaigrette, roasted broccoli or Brussels sprouts, or tangy coleslaw. For a heartier meal, it’s the perfect companion to grilled chicken, meatloaf, or barbecue ribs. Leftovers reheat wonderfully in the oven or air fryer to restore the crispy topping.
How-to Summary
Boil pasta until al dente. Create a roux with butter and flour. Whisk in milk and cream to form a béchamel. Season the sauce. Off the heat, stir in shredded cheeses until melted. Combine sauce with pasta, transfer to a dish, and top with a buttery panko-Parmesan mixture. Bake at 375°F until golden and bubbly, then briefly broil for maximum crisp.
Frequently Asked Questions
Can I make this mac and cheese ahead of time? Yes. Assemble the dish completely, cover, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time when cooking from cold.
Can I use different cheeses? Absolutely. For best results, use a mix of a great melter (like cheddar, Gruyère, or Monterey Jack) and a flavor enhancer (like sharp cheddar, Parmesan, or smoked Gouda).
Why is my cheese sauce grainy? This usually happens if the sauce is too hot when the cheese is added or if you use pre-shredded cheese. Always remove the sauce from heat and add cheese off the burner.
How can I make this gluten-free? Use gluten-free pasta and substitute the all-purpose flour with a 1:1 gluten-free flour blend for the roux. Ensure your breadcrumbs are gluten-free.
My breadcrumbs are burning. What should I do? If the topping is browning too quickly, tent the dish loosely with aluminum foil for the remainder of the baking time. The broil step should always be monitored closely.
Common Mistakes to Avoid
- Overcooking the pasta: It will continue to cook in the oven. Always boil to just al dente.
- Adding cheese to a boiling sauce: High heat can cause the fats to separate, creating an oily, broken sauce.
- Using only one type of cheese: A blend provides superior flavor complexity and meltability.
- Skipping the rest time: Letting the dish sit for 5-10 minutes after baking allows the sauce to set slightly for cleaner serving.
- Not seasoning the water: Salting the pasta water is your first and most crucial chance to season the noodles themselves.
Conclusion
This ultimate baked mac and cheese recipe is a celebration of comfort food, masterfully balancing a luxuriously creamy interior with an irresistible crispy topping. By following the detailed steps, avoiding common pitfalls, and using quality ingredients, you can consistently create a show-stopping dish that far surpasses any boxed version. Don’t be afraid to make it your own with the suggested add-ins or your favorite cheese combinations. This classic is sure to become a treasured staple in your culinary repertoire.